Food & Wine - - THE ODE -

CREAMY CHEESE The ul­tra-creamy mar­i­nated goat cheese from Aus­tralia’s Mered­ith Dairy is bathed in olive oil, herbs, and gar­lic. Deputy Ed­i­tor Melanie Han­sche spreads it on good crusty bread. mered­ith­

F&W staffers are no strangers to last-minute en­ter­tain­ing. We set our­selves up for suc­cess by hav­ing a few de­li­cious, easy-to-serve pantry items on hand at all times. We’ve com­piled some of our fa­vorites here.

AR­TI­SAN CRACK­ERS In­sanely thin and crisp, the ad­dic­tive sour­dough crack­ers from New York City’s Aida are made with just seven in­gre­di­ents. Justin Chap­ple uses them for Deviled-Egg Crisps (p. 99). TINNED FISH

Test Kitchen Man­ager Kelsey Youngman en­joys Briosa Gourmet’s small, ten­der Por­tuguese garfish mar­i­nated in olive oil and red chile on crusty bread with flaky sea salt. ama­ PICK­LED THINGS Ed­i­to­rial As­sis­tant Nina Friend serves the Smoky Pick­led Okra from McVicker Pick­les along­side rich, salty cheese. A brine laced with smoked pa­prika and lemon makes for bright, tangy pick­les. good­ SALTY BITES

The gi­ant fried corn ker­nels known as Quicos are per­fectly salty and crunchy. Restau­rant Ed­i­tor Jor­dana Roth­man piles them high on cheese boards. span­

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