At a dinner party two weeks ago: crudités. In the June issue of Bon Appétit: crudités. At a friend’s birthday dinner in Brooklyn: crudités. At the newly revamped Long Island Bar in Brooklyn, New York, ...

Napa Valley produce inspires much of Katianna Hong’s cooking at The Charter Oak. For her Crudités and Fermented Soybean Dip, she keeps it simple, pairing just-picked vegetables with a thick, tangy soy ...

This tangy dip is made from tahini, a sesame paste that’s also used to make hummus. I love creating a crudité platter using unexpected vegetables like watermelon radishes, Romanesco broccoli, and ...

This variation on creamy ranch dip features Kewpie mayonnaise, pungent garlic chives, and a pinch of MSG. Vegetables and ranch are a timeless pairing, and here, chef Calvin Eng of Bonnie’s in Brooklyn ...

Mediterranean crudités: Sliced bell peppers, cucumbers, black olives and hard-boiled eggs sit atop individual Romaine lettuce leaves. Spring/Summer crudités platter: Broccolini, blanched green beans, ...

Crudités played an early — and viral — role in the hotly contested Pennsylvania Senate race Democrat John Fetterman's campaign team served crudités at their election night party, in a barely veiled ...