20 NOVEMBER 2020
OBSESSIONSCRUDITÉS CUESFANCY FINGERWORK
Now is a great time to break
out the mandoline or the
paring knife and give fresh
vegetables the TLC they
need; we love cutting cucum-
bers into delicate fan shapes.
Always make sure carrots
are scrubbed clean of any
debris or imperfections, and
make sure your veggies are
big enough for easy
gripping and dipping.WHO SAYS VEGGIES
DON’T NEED BUTTER?
Have some leftover butter
from all that baking? Soak
your crudités in some cold
water, pat them dry, and dip
in a bowl of melted butter.
Place them on a tray, and pop
it in the freezer, re-dipping
for as many layers as your
indulgent heart desires.
Finish off with a sprinkle of
flaky sea salt, sesame seeds,
or za’atar before serving—
they’ll be gone as soon as
they hit the table.SHORTCUTS WITH STYLE
In case you don’t have the
time for pickling, Olympia
Provisions has you covered
with jars of pickled beets,
Walla Walla onions, and cau-
liflower. They’ll look gorgeous
in your crudités spread and
add a welcome punch of acid
($15, olympiaprovisions.com).HILE CASSEROLES, turkey, and mashed
potatoes may anchor Thanksgiving
spreads, the crudités platter is the star
of any pre-dinner appetizer-and-cocktail
situation. This year, take inspiration from
some of our favorite restaurants, and revamp that relish
tray. Do as Eleven Madison Park in New York City does and
enrobe those carrots, celery, and radishes in butter with a
sprinkle of sea salt before serving; fan out radicchio and
lettuce leaves to pair with pimiento cheese like they’ve
done at Dove’s Luncheonette in Chicago; or take your veg
to the next level (literally) with a tiered “fruits de terre”
tower (hat tip to Botanica in L.A.). The crudités platter is a
vibrant, refreshing precursor to the heavier classics of the
holiday–and it sure doesn’t hurt that it’s a beauty to behold.WGET THE RECIPES
Learn how to whip up
our favorite pimiento
cheese, shiro miso
dip, buttered carrots,
radishes, and more
at foodandwine.com/
fall-crudite-platter.These eye-catching swirled
dishes are from Turkish
enamelware designer Bornn
($24–$32, store.moma.org).