Add Small Bites to Your Menu with Recipes from our Snacks Issue
You've finished reading our Snacks Issue, which looks at how and why chefs are embracing small bites on their menus, and now it's time to get cooking. Start a meal with retro snacks like crab salad-stuffed deviled eggs, cocktail meatballs or clam dip. Try Japanese snacks, like okonomiyaki, or salty bites like crawfish crackers. Be sure to finish with something on the sweet side, like a raspberry old fashioned pâte de fruit, oloroso sherry semifreddo sandwich, or a doughnut with foie gras frosting.
Read through the rest of the 50+ recipes from the Snacks Issue here.