Think you’re tired of food boards? Natalie Thomson’s “The Grazing Table” brings fresh ideas to the table.
, and it was packed in water at that. Through the years, I’ve grown to love all kinds of jarred and canned seafood — hairy little anchovies, whole silver sardines and rich oily fish fillets.
“When you lay it down together, you get a sense that you’ve really made something,” she said. “You get that quick sense of achievement. Work from largest to smallest elements, adding bigger items and then filling in with smaller ones. “It’s quite logical. You can fill in the little gaps and make it all beautiful.”
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