Social gatherings have picked up steam since the pandemic, moving shareable food into the spotlight once again. If it’s time to refresh your shareables lineup, perk up the menu with one of these five recipes.
Chips and dip are a classic shareable, but guests deserve a change from the usual tortilla chips and salsa. Chef Angelo Salsa takes the combo up several notches with homemade crispy plantains paired with a zesty Caribbean-style pepper sofrito.
These petite lamb ribs make for a savory shared starter. The glaze is flavored with Moxie, a carbonated soft drink similar to root beer that originated in New England. If Moxie isn’t available, root beer or cola can substitute.
Baked Bistro Cheese Dip with Toasted Truffle Crumbs
Here’s an elevated take on a hot cheese dip that can transition from the dinner table to a tailgate party. The indulgent shareable blends four different cheeses along with sour cream, mayo and horseradish sauce for the creamiest result.
Chef Brian Reimer gives hummus a California spin by blending in fresh avocados along with the traditional chickpeas and tahini. Pistachios, another California crop, add color, crunch and toasty notes.
Plant-based chorizo crumbles paired with red bell peppers, corn and poblanos give this flatbread a plant-forward spin. The recipe calls for Monterey Jack cheese, but to make the flatbread vegan, you can swap in a nondairy version.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.