The snacks we’re eating this summer
Plus: an East Fork pottery discount!!!
If you’ve ever visited me, you’ve eaten from my many-hued collection of East Fork pottery. So I’m thrilled to partner with the Asheville-based company for today’s list of snacks for low-key summer gatherings. This newsletter also includes a few affiliate links (don’t miss the discount code!) for things I use every day—shopping this send is a great way to support The Dinner Plan.
Come over for snacks. Come over for a glass of wine. Come over in the afternoon or anytime, really.
Someone can bring a hunk of cheese or half a pound of prosciutto they picked up on their way. I’ve been keeping marcona almonds in my freezer—they’re nice toasted up with bits of random herbs. Salami is mostly whatever, but salami drizzled with olive oil and showered with black pepper? Very good.
While I’m absolutely not a food stylist, I’ve taken up crudités-arranging like some people get into watercolors. Sometimes I even put crushed ice under the veg.
But we can lean into the simple and store-bought. Pre-made hummus gets fancied up with a little olive oil and sumac or za’atar. My local seafood shop sells really good shrimp cocktail, already cooked—stir a little extra horseradish and lemon into the cocktail sauce and we’re getting somewhere.
I often grab a container of whitefish salad for spreading on crackers (good news for non-NYers: the recipe shows up in the upcoming Russ & Daughters book), but smoked salmon or trout or even fish leftover from last night’s dinner can be easily broken up and stirred into crème fraîche (or sour cream, cream cheese, yogurt, and/or mayo) with capers, chopped scallions, and lemon zest. Or use add corn and olives like in this recipe!
While I’m fridge-diving: yesterday’s roasted or grilled veggies can be slicked with olive oil and piled on bread, or puréed with a little silken tofu or yogurt for creaminess. (Speaking of tofu, I’ll never stop talking about this cashew butter cloud. We can skip the broccoli and serve it as a dip with any raw vegetables.)
Frozen bag of edamame stashed away? We could even grill them.
You’ll never find me without anchovies. Open the tin and set them out with olives, “celery parabolas,” and Parm, and you’ve got the beloved Zuni-inspired snack.
Keeping these pickled peppers around too means that gildas are always almost ready. Apparently you can also add kumquats? I’m intrigued. No peppers? This Midwestern version subs blue cheese.
None of this takes more than a few minutes, but the hodgepodge assortment feels festive. We’re so lucky everyone was free to hang out last minute, to linger over bite after bite as the sun goes down.
We should do this more, really. I’ll make some of these recipes next time.
Dips, spreads, toasts
Adam Dolge’s Caesar Dip (Serious Eats)
Coconut and Tahini Green Goddess (Ottolenghi Test Kitchen)
Melissa Rubel Jacobson’s Roasted Grape Tomatoes and Garlic in Olive Oil (Food + Wine)
Alyse Whitney’s Elote to Love Dip (from Big Dip Energy, reprinted on The Dinner Plan)
Katie Reicher’s Artichoke Bruschetta with Capers and Cherry Tomatoes (Saveur)
Eden Grinshpan’s Baked Feta With Olives and Citrus (from Tahini Baby, reprinted on Pizza Every Friday)
Nicole Taylor’s Sweet Potato and Onion Dip (NYT Cooking; gift link)
Za’atar Halloumi Over Matbucha (NY Shuk)
Jacques Pépin’s Black Olive Tapenade with Figs and Mint (Food + Wine)
Sami Tamimi’s Broccoli Yogurt Dip
José Andrés’s Pan con Tomate y Jamón de Serrano (Food + Wine)
Zaynab Issa’s Whipped Ricotta With Spiced Honey Butter
Georgina Hayden’s Ful Medames with Charred Olives (The Guardian)
Yossy Arefi’s Herby Cottage Cheese Dip (NYT Cooking; gift link)
Rachel Roddy’s Mushroom Paté (The Guardian)
Reem Assil’s Muhammara (Sunset)
Chicory Boats with Feta, Walnut, and Pomegranate (Ottolenghi Test Kitchen)
Miss Ada’s Sweet Potato Hummus (Food52)
Crunchy, crispy, chewy
David Lebovitz’s Panisses
Marcella Hazan’s Marinated Carrot Sticks (
Georgia Freedman’s Okonomiyaki Tater Tots (Epicurious)
Ali Slagle’s Old Bay Party Mix (NYT Cooking; gift link)
Rebecca Peppler’s Roasted Lemons and Olives (Food52)
Timothy Pakron’s Firecrackers (Mississippi Vegan)
Bar Goto’s Kombu Celery (Bon Appétit)
PJ Hamel’s Hot Buttered Soft Pretzels (King Arthur Baking)
Riley Wofford’s Seeded Feta Bites (Martha Stewart)
Sohla El Waylly’s Cheesy Corn Mochi Cake (Food52)
Seafood
Ari Kolendor’s Sicilian Crudo (NBC Bay Area)
Ina Garten’s Roasted Shrimp Cocktail Louie (Barefoot Contessa)
Gabriela Camara’s Tuna Tostadas With Chipotle Mayonnaise (LA Times)
Rick Martinez’s Salpicón de Pescado (NYT Cooking; gift link)
Kenji López-Alt’s Hamachi Poke (Serious Eats)
Red Snapper Ceviche in Preserved Lemon (NY Shuk)
Daniel Gritzer’s Scallop Crudo (Serious Eats)
Stephen and Evie Colbert’s Sullivan’s Island Shrimp Paste (Southern Living)
Kenji López-Alt’s Coctel de Camarones (Serious Eats)
A MESSAGE FROM OUR SPONSOR
Snacks for two? Brunch for ten? A half-eaten pastry you’re calling lunch? Food tastes better on East Fork. We make bowls, plates, mugs and more at our factory in Asheville, North Carolina while using our business to contribute to a more joyful and equitable world. Head to EastFork.com and enter code DINNERPLAN for 15% off.
This made me hungry. It's rude you don't live closer.
Okay this is a GOLD MINE