Some nights, we just want to graze.
, and don’t be afraid to mix and match. Test kitchen manager Gaby Melian loves to channel Argentinian picadas by pairing cold cuts with jarred piquillo peppers and, when she has it, leftover cold milanesa.staffers are especially fond of stocking their snack plates with parathas, roti, and warmed tortillas.
But if you prefer a crunch, we won’t stop you from adding a few seedy crackers or Triscuits, too.Balance out the inevitable saltiness of all that meat and cheese with dates, apple slices, berries, or dried apricots. If your fruit supply is low, add a dollop of jam or a drizzle of honey to smear atop cheese. is essential. Your table, and your fingers, will thank you.
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