La Tienda in the Press
The Wall Street Journal - March 05, 2022
Your Ultimate Guide to Snack Boards, From Charcuterie to Vegan
For the host without the time or inclination to cook for a crowd, assembling a lavish snack spread is easier now than ever. Here’s a deep dive into the art of the snack, with pro tips for building a beautiful, gourmet board
Kathleen Squires
OF ALL THE pandemic food fads—from beans to bread baking—nothing laid bare our collective psyche quite like the charcuterie board. Social media was flooded with salami rivers snaking around hills of cheese and breadsticks strewn like fallen trees. We became obsessed with boards because we were, quite frankly, bored. Now, as we ease back into in-person entertaining, the no-cook, interactive snack board is the best expression of how we eat now. But this story doesn’t begin with the pandemic (though logistics play a big part). How gourmet snacking became an American obsession Fancy snacking has mirrored American attitudes ever since the neighborhood market...
