Twelve Sawtooth Stars

Crudité is a five-dollar French word that just means “raw stuff.” I’m no authority on French pronunciation, but I’ve always said it as if it were spelled, “crew-dee-TAY.” This isn’t to be confused with a charcuterie, which (as I understand it) usually involves smoked meats and cheeses. Nor is it an antipasto tray, which might include all of the above, plus olives, pickles and even anchovies. To make a crudité tray, simply cover a broad board with parchment, add two or three different dips in bowls (like one made with dill and sour cream, one with a cream cheese base, and one hummus), then pile on the veg. Use as many different colors and shapes as possible, like green beans and sweet peppers, cauliflower and grape tomatoes, radishes and endive, zucchini and jicama, scallions and mushrooms, or broccoli and purple carrots. If any veggies are left over, you can cut them into smaller bits for vegetable soup the next day.