Appetizers & Snacks

When We Started Working on this book, we kicked off the project by throwing a party on the backyard terrace; we featured many of the recipes in this chapter. It was a perfect night, summer just emerging in full bloom, with long lingering light. Earlier in the day we had gone to New York’s Union Square Greenmarket and come back laden with a rainbow of colorful produce—peppers in three colors, ripe tomatoes, pencil-thin green beans and asparagus, baby eggplants, sugar snap peas, freshly made mozzarella, and bouquets of fresh herbs. We spent a delightful afternoon cooking in high gear, then set out platters of