[sidebar]“It’s not that people don’t like raw vegetables—it’s that they don’t like bad raw vegetables,” says Helen Rosner, the foodie editor of Saveur.com, who recently counted the ways she loved crudités in a story titled “In the Raw.” “Of course the crudités will go untouched if the selection is hairy, dried-out carrot sticks, raw broccoli florets, and soft, unappetizing zucchini spears—and tragically, that’s what you tend to get with a pre-packaged grocery-store tray or a thoughtless caterer.” But it doesn’t have to be that way, she says. The key to making crudités sexy is paying special attention to vegetable selection, arrangement, and pairings. And there’s good news. “The silver lining is that the bar for great crudités is now really low,” she reasons. “If you make a show of how totally, crazily, life-alteringly delicious these raw vegetables are—and set them off with flavorful, homemade dips—your guests will be thrilled.” Go to Well + Good NYC to see Rosner’s three tips for making crudités sexy.
