Given our love of dips at Eater, we were thrilled to find this recipe for crudites with romesco sauce in Please Wait to Be Tasted, the new cookbook from the team behind the beloved Hudson, New York, ...

I love creating a crudité platter using unexpected vegetables like watermelon radishes, Romanesco broccoli, and heirloom carrots – the more colorful, the better! You’ll notice that there are not ...

What if you didn’t have to worry about making four different appetizers for your next party—just one that’ll knock everyone’s socks off? Look no further than these breathtaking crudités platters. They ...

There's no denying Spring is the best season for delicious, fresh vegetables, and we've found the best way to take advantage of that perk: a colorful and delicious crudité platter, featuring spicy ...

One of my favorite views on the planet is the swath of colors spread across a farmers market in mid-June. Gone are the days when I wonder what might be there; now it’s almost all there — carrots, ...

This holiday appetizer has something for everyone. Hot, salty roast potatoes that eat like French fries; cold, crunchy vegetables for health; and a rich sour cream dip flavored with anchovies, ...

I love this recipe because it gives guests a break from the sugary candy. It keeps the spooky theme of a Halloween party while providing a healthy snack at the same time. Swap option: Use any veggies ...

THAT STALWART OF Junior League luncheons, the crudité platter, wasn’t exactly a childhood staple for chef Josef Centeno. “I grew up eating Tex-Mex and barbecue,” said the San Antonio native. What He ...

A crudite platter assembled with ingredients from the farmers market is perfect for any holiday celebration. (Mona Johnson/Portland Farmers Market) Thanksgiving is a time for traditions, and when ...

A crudités platter may not be considered standard fare for Super Bowl Sunday, but when it's artfully presented with a creative variety of raw veggies, we'll wager that it can hold its own against any ...

When it's brisk out, many of us crave hearty stews and thicker soups. But with springtime just around the corner, it's time to lighten up. Chef Seamus Mullen, restaurateur and author of "Real Food ...