WHAT'S TO EAT
SAVORY SPRING SNACKS
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STORY, PHOTOGRAPHS AND FOOD PREP BY VAIL STEWART RUMLEY
s spring approaches, a cold and rainy winter is bound to give way to warm and sunny days ahead. What’s better than a savory snack to brighten up an already sweet, sunny outlook? In past issues of Washington the Magazine, this feature has hosted many a great recipe, from delectable desserts and holiday favorites to fare for summertime backyard barbecues and hearty dishes to see you through the long days of winter. Some of the best cooks Beaufort County can claim contributed the recipes here and in every issue — these recipes are drawn from an abundance of culinary triumphs that fill local cookbooks. And sometimes those triumphs are deceptively simple, incredibly tasty and offer up a homemade option for serious snacking.
50 • WASHINGTON THE MAGAZINE MARCH/APRIL 2021
Many might associate sausage balls and Chex mix with the holidays, but easy recipes from Joanna Stox and Nancy Johnston Lilley notch up these snacking favorites from special occasion to everyday fare. Michelle Clancy’s homemade hummus served with pita chips offers a healthy option for afterschool or after-work snacks, and Brenda Lewis’ Bagel Pizzas and Paula Stolz’s Party Ham Rolls make for a tasty snack or a quick lunch on the go. Emily Mayne’s Feta and Sun-Dried Tomato Torta is a deliciously festive addition to any occasion, be it a casual, stay-at-home meal or a gathering among friends. So make your spring more savory with these seven, easy-tomake and easy-to-love recipes — your snackers will definitely thank you! ⋇
