Vegetable Pâtés Hit the Charcuterie Board

If the term “vegetable charcuterie” sounds like an oxymoron (or, worse, a joke), wake up and smell the revolution: Vegetable-centric dishes are here to stay—and chefs are up for the challenge. As with meat charcuterie, preserving and fermenting vegetables is ancient history; the Japanese art of nuka (rice bran) pickling dates back to the 17th century. Today, culinary innovators are breaking new ground, interpreting and elevating Old World traditions for contemporary tastes.

At New York...