Graze: Inspiration for Small Plates and Meandering Meals by Suzanne Lenzer

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Notes about Recipes in this book

  • Herb-scented gougères (aka cheesepuffs)

    • averythingcooks on October 16, 2020

      This was my 1st attempt at gougeres and we both declared it a success! We liked the combination of old white cheddar & parmesan and the cook time seemed spot on. I did follow a tip I saw on a cooking show (re: when to start adding the eggs) where you put the dough in the stand mixer and mix on low until you no longer see steam (compared to the step in this and other recipes that say "let it cool for a few minutes so you don't cook the eggs".....not very specific for a 1st timer). I served these beside bowls of beef stew and we both thought they were great.

  • Preserved lemons

    • averythingcooks on January 04, 2020

      So first off, my book does NOT call for Meyer lemon MARMALADE (as listed here). But I am looking at page 22 so I assume I am looking at the right recipe. Anyways, this is a preemptive note as I just made these & put the jar in the fridge. I will follow up next weekend when I get my first try at them.

    • averythingcooks on January 12, 2020

      This is a follow up to my previous note added the day I made these. My week is up - after tipping and rotating the jar every day I have a lovely home made condiment whose first use was in Alison Roman's delicious harissa rubbed pork roast with beans & greens. I am now seeking out other places to use these. I know I could order them online but I am quite proud of making them myself.

  • Pickled red onions

    • averythingcooks on January 19, 2020

      These are in the fridge and being used but I certainly prefer my usual Michael Smith (Chef at Home) version where the onions are pickled in red wine vinegar.

  • Blistered shishito peppers with flaky salt

    • averythingcooks on August 17, 2020

      In June, our garden centres were very hit & miss (understandably!) but we saw plants we have NEVER had here before...including "dragon peppers". The few plants I put in containers are covered in long green wrinkly peppers, so I finally looked them up & found out that I just grew shishito peppers which have NEVER been in a store here! Last night, I blistered a small pan of whole peppers (lots of versions of this including this one & Barefoot Contessa's in my collection). We gave them a rough chop and had them as a "simple relish" with our steak dinner. Lovely! I also plan to pickle some using a mix of the green and the ones have begun to turn red.

  • My marinated beans

    • Partyof7 on August 05, 2022

      I adore these beans! My goal is to have a jar in the fridge at all times!! I can’t find them canned but buy Greek beans on Amazon and cook them according to Pam Salzmans website. ( probably doesn’t need the flavor enhancers in the water for this recipe). I’ve left out the pepperoncini if I didn’t have it. We like some anytime with our evening cocktail or as a nibble while dinner cooks

  • Ricotta-stuffed Medjool dates wrapped in bacon

    • Wrluedke on January 01, 2020

      Made 2 times. 1st as directed. Turned out good. 2nd time I pitted dates myself and mixed cheese with a couple tablespoons of finely minced mint & finely minced flat leaf parsley. Tasted even better!

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Reviews about this book

  • ISBN 10 1623367530
  • ISBN 13 9781623367534
  • Published Jul 11 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Rodale Books

Publishers Text

Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating--and with her guidance, you can too.

When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruschetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset--to name just a few.

Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. Graze is full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen.

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