Tausi Insider

Photo : Allie Chanthorn Reinmann There’s something to be said about pre-portioned appetizers. They’re easy for your guests to chow down on, low on mess, and really rather attractive. With a little extra preparation from the host (or any helpers milling about), this meat and cheese wreath can be a winning party nosh before the big meal that doesn’t obliterate the appetite of your guests. This charcuterie wreath takes a cue from bite-sized salad preparations, like this hand-held endive salad . Essentially you’re pre-assembling your guest’s tasty snack, so they merely have to reach out and shuttle it over to their face. No miniature cheese knives; all easy eating, and easy clean- up. There’s also a bit of strategy involved. Portioning out appetizers makes you less likely to throw four wheels of cheese on a cutting board and call it a day. This seems lavish, but with no end in sight, your hungry guests are likely to fill themselves up before dinner. Building small bites for your guests...

Photo : Claire Lower Legend has it, if the base dough of a drop cookie can handle chocolate chips, then it can handle potato chips. The flaky, crisp texture of the potato chips adds a delightful bit of texture, and the salty component kicks more of your flavor receptors into gear. Add a dose of crushed chips to any drop cookie recipe that calls for mix-ins, like nuts, dried fruits, or chocolate chips. This is, however, one of the cases I’d recommend you stick to the classic chip, and avoid that sour cream and onion bag. https://www.tausiinsider.com/10-of-the-best-ways-to-eat-potato-chips-other-than-smashing-them-directly-in-your-mouth/?feed_id=324834&_unique_id=63f142aa2ef7a

Photo : Nina Firsova ( Shutterstock ) Maybe I’ve sent you to this page already, but that’s because our senior food editor, Claire, is a boss and put a trio of killer recipes in one post. They’re each so different and beautiful in their own way, they deservedly get their own descriptions. This hot honey goat cheese dip is a one-bowl wonder, quick to assemble and, as she so concisely describes, it’s “the perfect combination of creamy, spicy and sweet…” https://www.tausiinsider.com/11-of-our-best-dips-for-any-dip-worthy-event/?feed_id=323414&_unique_id=63e17df946071

Photo : Claire Lower I have always liked fake crab , the lunchmeat of the sea. I was introduced to it years before I had the real stuff, and I’ve always found it good in an uncanny valley sort of way. It’s sweet and savory, and does pretty well in a dip or seafood salad. Though it may seem like a processed, thoroughly modern food, surimi has been around for hundreds of years and was originally invented as a use for leftover fish (resourceful!). It’s also decently high in protein (two grams per ounce!), which I appreciate. As a dedicated krab enthusiast, I thought I had experienced the sticks in every available form until I saw this recipe for “ Crab Stick Crackers with Crab Dip ” on the Food Network website. I did not make the dip, but the crackers were a revelation. The recipe is very simple: Heat some oil, unroll the krab, toss the krab strips in starch, then fry them . That’s all it takes to make a crispy cracker reminiscent of the crab-flavored snacks I buy in big tins at the...