pat completely dry. Wrap in fresh paper towels and refrigerate in ziptight plastic bags for up to 1 day.
CARROTS Peel carrots and cut into 1-inch-thick sticks. Or use whole “baby-cut” carrots. Carrot sticks can be served raw, but baby carrots sometimes look tired. If necessary, cook baby carrots in a large saucepan of lightly salted water just until the color brightens, about 1 minute. Rinse well under cold water to stop the cooking, drain, and pat completely dry with paper towels. In either case, wrap the carrots in paper towels and refrigerate in a ziptight plastic bag for up to 1 day.
CAULIFLOWER See Broccoli.
CELERY Some supermarkets now carry celery sticks for dipping, but I prefer to cut my own. Celery sticks need no special preparation. To keep crisp, wrap in moistened paper towels and refrigerate in a ziptight plastic bag for up to 1 day.
CHERRY TOMATOES The classic cherry tomato is best for dipping; try to find tomatoes that still have the stem attached to use as a handle. The new sweet varieties, sometimes called grape tomatoes, are tasty but a little too small to serve with dips. Rinse the tomatoes, drain, and pat dry. Refrigerate in ziptight plastic bags for up to 3 days.
CUCUMBERS Seedless (English) cucumbers are the best variety for dipping, as their skin is edible. If using regular cucumbers, peel off the waxy skin. Cucumbers are easiest to handle if cut into ¼-inch-thick rounds. A mandoline or plastic vegetable slicer will give uniform slices. Or cut the cucumber into 2- to 3-inch long, ½-inch-thick sticks. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
FENNEL BULB Cut off the fronds and the stalks, if still attached. Cut the fennel bulb lengthwise in half, and cut out the thick core from each half in a wedge. Cut lengthwise into ½-inch-thick slices, then cut them to separate the layers into sticks. If you wish, trim the fennel stalks and cut them lengthwise into sticks. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
GREEN BEANS Trim the ends. Cook in a large saucepan of lightly salted water just until the color brightens, about 1 minute; do not overcook. Drain, rinse under cold water, and drain again. Pat dry with paper towels. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
MUSHROOMS Some cooks advise against rinsing mushrooms, but I like to be sure to remove all of the grit withoutresorting to brushing them clean one by one. Just take care not to soak the mushrooms in the water, and you’ll be fine. Small white button mushrooms with the stems attached are best for dipping, but you can cut washed large mushrooms into halves or quarters if you wish. Place the mushrooms in a colander and rinse quickly under cold running water, agitating the mushrooms so they all are rinsed by the stream. Drain well and pat dry with paper towels. Wrap in fresh paper towels and refrigerate in ziptight bags for up to 8 hours.
POTATOES Look for marble-sized tiny new potatoes at specialty markets. Scrub them well, but don’t peel them. Cook in a large saucepan of lightly salted water until tender when pierced with the tip of a small knife, about 15 minutes. Drain and rinse under cold running water to stop the cooking. Cool completely. Wrap in paper towels and refrigerate in ziptight plastic bags.
RADISHES Use bunched radishes for the freshest flavor and most attractive appearance. Scrub well and trim, leaving a small amount of the stem attached to act as a handle. To crisp, refrigerate in a bowl of ice water for at least 1 hour, or up to 1 day. Drain well and pat dry with paper towels.
SNAP PEAS AND SNOW PEAS Trim the peas. Cook in a large saucepan of lightly salted water just until the color brightens, about 30 seconds; do not overcook. Drain and rinse under cold water. Pat completely dry on paper towels. Wrap in fresh paper towels and refrigerate in ziptight plastic bags for up to 8 hours (these don’t keep well for
CARROTS Peel carrots and cut into 1-inch-thick sticks. Or use whole “baby-cut” carrots. Carrot sticks can be served raw, but baby carrots sometimes look tired. If necessary, cook baby carrots in a large saucepan of lightly salted water just until the color brightens, about 1 minute. Rinse well under cold water to stop the cooking, drain, and pat completely dry with paper towels. In either case, wrap the carrots in paper towels and refrigerate in a ziptight plastic bag for up to 1 day.
CAULIFLOWER See Broccoli.
CELERY Some supermarkets now carry celery sticks for dipping, but I prefer to cut my own. Celery sticks need no special preparation. To keep crisp, wrap in moistened paper towels and refrigerate in a ziptight plastic bag for up to 1 day.
CHERRY TOMATOES The classic cherry tomato is best for dipping; try to find tomatoes that still have the stem attached to use as a handle. The new sweet varieties, sometimes called grape tomatoes, are tasty but a little too small to serve with dips. Rinse the tomatoes, drain, and pat dry. Refrigerate in ziptight plastic bags for up to 3 days.
CUCUMBERS Seedless (English) cucumbers are the best variety for dipping, as their skin is edible. If using regular cucumbers, peel off the waxy skin. Cucumbers are easiest to handle if cut into ¼-inch-thick rounds. A mandoline or plastic vegetable slicer will give uniform slices. Or cut the cucumber into 2- to 3-inch long, ½-inch-thick sticks. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
FENNEL BULB Cut off the fronds and the stalks, if still attached. Cut the fennel bulb lengthwise in half, and cut out the thick core from each half in a wedge. Cut lengthwise into ½-inch-thick slices, then cut them to separate the layers into sticks. If you wish, trim the fennel stalks and cut them lengthwise into sticks. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
GREEN BEANS Trim the ends. Cook in a large saucepan of lightly salted water just until the color brightens, about 1 minute; do not overcook. Drain, rinse under cold water, and drain again. Pat dry with paper towels. Wrap in paper towels and refrigerate in ziptight plastic bags for up to 1 day.
MUSHROOMS Some cooks advise against rinsing mushrooms, but I like to be sure to remove all of the grit withoutresorting to brushing them clean one by one. Just take care not to soak the mushrooms in the water, and you’ll be fine. Small white button mushrooms with the stems attached are best for dipping, but you can cut washed large mushrooms into halves or quarters if you wish. Place the mushrooms in a colander and rinse quickly under cold running water, agitating the mushrooms so they all are rinsed by the stream. Drain well and pat dry with paper towels. Wrap in fresh paper towels and refrigerate in ziptight bags for up to 8 hours.
POTATOES Look for marble-sized tiny new potatoes at specialty markets. Scrub them well, but don’t peel them. Cook in a large saucepan of lightly salted water until tender when pierced with the tip of a small knife, about 15 minutes. Drain and rinse under cold running water to stop the cooking. Cool completely. Wrap in paper towels and refrigerate in ziptight plastic bags.
RADISHES Use bunched radishes for the freshest flavor and most attractive appearance. Scrub well and trim, leaving a small amount of the stem attached to act as a handle. To crisp, refrigerate in a bowl of ice water for at least 1 hour, or up to 1 day. Drain well and pat dry with paper towels.
SNAP PEAS AND SNOW PEAS Trim the peas. Cook in a large saucepan of lightly salted water just until the color brightens, about 30 seconds; do not overcook. Drain and rinse under cold water. Pat completely dry on paper towels. Wrap in fresh paper towels and refrigerate in ziptight plastic bags for up to 8 hours (these don’t keep well for
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