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Chowhound's best holiday gifts

Chowhound's best holiday gifts

Whether you're looking fo...

SE splurge worthy gifts

SE splurge worthy gifts

Sometimes you want to giv...

Culinary gifts under $50

Culinary gifts under $50

if your wallet's feeling ...

Why is the octupus so smart

Why is the octupus so smart

To demonstrate how smart ...

THE CUT foodie friend gifts

THE CUT foodie friend gifts

Foodies: They're so hard ...

2018 New York Times Gift Guide

2018 New York Times Gift Guide

Practical or luxe, quirky...

Simply Organic holiday recipes

Simply Organic holiday recipes

The CLEAN EATING staff ha...

Hanukkah Desserts for your Holiday Feast

Hanukkah Desserts for your Holiday …

The savory dishes typical...

Best gifts for chefs

Best gifts for chefs

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Restaurant lunch highlights:

The golden age of crudites?

The golden age of crudites?

In restaurants across the country, raw vegetables have suddenly been thrust to the forefront as bravura opening gambits to a meal, massed on great wooden boards (as at Clever Rabbit in Chicago) and rising from giant terracotta urns, with stalks reaching higher than diners' heads, evoking feathers in a war bonnet (at Santina in New York).  These reimagined vegetable "platters" offer snap and restorative freshness, cooling and earthy-sweet, preparing diners for richer tastes to come.

As reported in the NEW YORK TIMES Magazine - EAT MORE

Last modified onMonday, 02 April 2018 04:54
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