Publisher's Synopsis
Venture beyond basic appetizers to mix and match skewered proteins, deconstructed salads, fritters, and even dessert bites. Vegetable Pakoras with Shashlik and Pa amb Tomàquet? Yes, please. Eating is more fun when everyone can graze and taste multiple dishes, whether you're entertaining, setting out cocktails and nibbles, or making Friday night dinner. ATK offers low-stress strategies for how to assemble a spread that's as sumptuous or streamlined as you like: The key is make-ahead solutions for most recipes, and in showing how to anchor plates with simple extras. You will find: · Bar snacks: Queso Fundido, Blistered Shishito Peppers, Marinated Manchego, Fried Zucchini Sticks with Spicy Aïoli · Fully make-ahead dishes: Gougères, Delta Hot Tamales, Pork-Ricotta Meatballs, Brigadeiros · Crispy treats: Simply, expertly prepared dishes served with an interesting sauce or condiment: Fried Red Tomatoes, Chicken Croquettes With Lemon-Scallion Sauce · Proteins to anchor your plate: Pinchos Morunos (Spanish pork kebabs), Malaysian Chicken Satay, Seared Scallops with Citrus and Avocado Salad · Elevated vegetables: Asparagus Mimosas (not the drink), Roasted Carrots with Chermoula, Garlickly Brussels Sprouts with Chorizo · Everything stuffed: Stuffed Grape Leaves, Shu Mai, Lamb Fatayer · One-bite sweet treats: Peach Hand Pies and Rum Balls A robust first chapter gives you suggestions for what dishes go well together, taking ease, prep, flavour, and serving temperature into consideration.
