Food & Wine USA - (12)December 2020

44 DECEMBER 2020

HANDBOOKMY FAVORITE PART of any dinner party is its preceding cocktail

hour. Because of the drinks? Yes. For the conversation? Defi-

nitely. But what do I find most satisfying? The appetizers.

When you’ve got those three things perfectly balanced,

there’s nothing better. Lately, I’ve been doing away with the

main course entirely and leaning into the snacks. There’s no

setting the table and far fewer dishes, which is more fun for

the host. Here, I’ve put together a completely make-ahead

spread that will fill everyone up while keeping the laughter

and drinks flowing. JUSTIN CHAPPLE

Snacking All the Way ese

festive apps have dinner covered.

MAD GENIUS TIPS

Marinating cubed

feta is a low-effort move

with big-flavor results.

Pair it with crackers

and fruit to anchor your

cheese board.

Green Peppercorn–

Marinated Feta

TOTAL 15 MIN, PLUS 8 HR MARINATION

SERVES 4 TO 6

Feta’s slightly airy texture makes it perfect

for soaking up bold flavors, such as these

briny, piquant peppercorns. For the best

results, look for feta in brine, and drain off

the brine before marinating. Save the feta

brine to marinate chicken or pork chops.

3 / 4 cup extra-virgin olive oil

1 / 2 cup plus 2 Tbsp. white wine vinegar

2 Tbsp. drained green peppercorns in

brine

1 tsp. kosher salt

3 / 4 tsp. crushed red pepper

8 small thyme sprigs

1 (1-lb.) block feta cheese, cut into

1-inch cubes

Crackers or crostini, for serving

Whisk together oil, vinegar, peppercorns,

salt, crushed red pepper, and thyme in a

small bowl. Arrange feta evenly in a 9-inch

square baking dish; pour marinade over

top. Cover with plastic wrap; refrigerate 8

hours or overnight, stirring gently a few

times during marination. Serve with

crackers or crostini.

MAKE AHEAD Feta can be prepared up to

1 day ahead and stored in an airtight

container in refrigerator.

WINE Citrusy Greek white: 2018 Lyrarakis

Assyrtiko Vóila

FOOD STYLING: RISHON HANNERS; PROP STYLING: CLAIRE SPOLLEN

photography by VICTOR PROTASIO