TIP OF THE DAY: Summer Crudités & The History Of The Relish Tray
When we were in college, we first learned that our Nana’s “relish tray”—carrot and celery sticks, radishes, olives (photo #3)—could be elevated to something our friend Carolyn—who had spent her junior year abroad in Paris—called crudités. At a dinner one day, she served what we now know as a crudités plate, artfully cut and arranged.…
Continue reading “TIP OF THE DAY: Summer Crudités & The History Of The Relish Tray”
