Food
Charcuterie Boards Aren’t Just for Meat and Cheese Anymore
From nachos to candy, the pandemic has made them a “harbinger of what’s about to change in our culinary aesthetic.”
These days, charcuterie doesn’t just mean meat. You can thank Covid-19 for that.
Long a common feature of social gatherings, the platters garnered fresh attention in the past 18 months as people sought to elevate their at-home snacks. Sure, hungry humans have arranged provisions such as prosciutto and cheese on boards for centuries. But amateur chefs aren’t just flocking to salami or brie. They’re redefining the term charcuterie itself, adding novel ingredients to their creations.