As restaurant customers embrace snacking and nontraditional small meals, they gravitate toward smaller portions, lighter versions of traditional favorites and recipes bursting with whole grains, fresh fruits and vegetables. They’re looking for bar food, satisfying snacks, shareable small plates, late-night nibbles and bite-sized luxuries. They’re looking for recipes like these: • Striped Bass Crudo with Blood Orange and Jalapeno • Red Quinoa Salad • Mint ...

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