Napa Valley produce inspires much of Katianna Hong’s cooking at The Charter Oak. For her Crudités and Fermented Soybean Dip, she keeps it simple, pairing just-picked vegetables with a thick, tangy soy ...

Relish trays, crudités, cheese boards, and charcuterie can all feel like different shades of the same hors d'oeuvre color. And while they are all variations on the theme of snacking, each has its own ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

At a dinner party two weeks ago: crudités. In the June issue of Bon Appétit: crudités. At a friend’s birthday dinner in Brooklyn: crudités. At the newly revamped Long Island Bar in Brooklyn, New York, ...

Combine the peppercorns, bay leaves, onion, clove, garlic, and red wine in a shallow oval dish. Add the flank steak, cover with parchment paper, and marinate overnight in the refrigerator, turning ...

August requires refreshing foods so French cooks often serve cooling crudités. For most Americans, the word crudités (kroo-deh-TAY) conjures up images of naked, raw radishes, aged carrot and celery ...

Blessed with an ever-widening array of fancy heirloom produce, chefs are turning uncooked vegetables into edible sculptures. The Brooklyn floral artist Joshua Werber’s take on crudités, with roses ...