Snack
1014 recipes found
Chia Pudding
Cultivated and consumed since ancient times, chia seeds are lauded these days for their high concentrations of beneficial nutrients like omega-3 fatty acids and fiber. The seeds become pleasantly gelatinous and pudding-like when soaked in liquid. A bowl of plumped chia seeds is a blank canvas; the tiny pearls are mildly earthy, which makes sweet and bright additions welcome. Prepare the pudding as written, for four portions, or scale up or down to suit your needs.
Spinach, Artichoke and Yogurt Dip
The essential features of a spinach and artichoke dip are fixed: tender spinach, textural artichokes plus something rich and creamy to unite the two. In this take, full-fat Greek yogurt is the binder, supported by an extra boost from shallots, garlic and scallions. The preparation is uncomplicated, especially if opting for store-bought chopped frozen spinach, which eliminates the need to wash and chop the greens. The dip is best served chilled or at room temperature, allowing the cool tang of the yogurt to shine. Eat with foods strong enough to support the weight of the dip, like crunchy vegetables, seeded crackers or slices of crusty bread.
Microgreens and Tomato Salad With Tahini Dressing
There are weighty, chopped salads, and then there are delicate, tossed ones, such as this tangle of lacy pea shoots and sweet cherry tomatoes, ideal as a side, snack or light meal. Pea shoots are a type of microgreen, which refers to the tender greens of sprouted herb and vegetable plants. Any variety of microgreen is a good contender for use in this salad, which undergoes a gentle drizzle of a bright and light tahini dressing. Big handfuls of chopped herbs add to the levity, making this salad a great match for shrimp or some lovingly prepared beans.
Everything Bagel Cottage-Cheese Dip
Creamy, tangy and full of pep, this quick snack brings new life to your cottage cheese. Scallions, capers and everything bagel seasoning are stirred into cottage cheese, then torn arugula is scattered on top for a peppery crunch. Scoop into it with any combination of crackers, pretzels, toast and raw vegetables like cucumbers or celery — or eat it on a toasted bagel or English muffin. A batch, minus the arugula, keeps for up to two days in the fridge, so keep it on hand for anytime you need a pick-me-up.
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How I Turned a Childhood Classic Into the Ultimate No-Bake Peanut Butter Bars
These no-bake peanut butter bars are chewy, gooey, and great for snacking.
Mini Pumpkin Spice Whoopie Pies
These pies require a fairly simple ingredient list — cream cheese, canned pumpkin purée, pumpkin pie spice and other baking staples — but one stands out: The butter, melted and browned until the milk solids toast, adds an intoxicating nutty flavor and aroma. The simple step takes the filling to the next level. The flavor of browned butter can easily be lost when mixed into batter and baked, so here, the fragrant butter is instead whipped into a classic cream cheese frosting. Sandwiched between two fluffy, delicately spiced pumpkin cakes, it really shines.
Beef Chops (Meat-Stuffed Potato Cutlets)
Also known as potato chops, these treats trace their roots to the kitchens of Christian communities across India, Pakistan and Iraq, where they became a celebratory staple at weddings, holidays and family feasts. Golden and crisp on the outside, soft and savory within, potato chops are the ultimate comforting classic. Beloved as both a snack and a centerpiece dish, these shallow-fried patties are made by encasing a spiced ground meat filling — often beef or lamb — in a smooth, seasoned layer of mashed potatoes, then pan-frying until golden brown. (The spices often vary depending on the cook’s background or preferences.) The result is a satisfying contrast of textures: creamy potatoes that give way to a fragrant, spiced ground meat center. Making them is a labor of love: There’s some peeling, mashing and filling involved, and you’ll use more than one pan, but the reward is undeniable.
California Rolls
The California roll at Yanagi Sushi in Honolulu has individual grains of soft rice; a fresh, fat hunk of perfectly ripe avocado; just a sliver of cucumber for aroma and freshness; and cooked snow crab, a sweet flurry of tender filaments bound by mayonnaise. This recipe, with its pristine proportions, comes from one of Yanagi’s founding sushi chefs, Tsutomu Nakayama, whose brother, Haruo, opened the restaurant in 1978, the same decade the California roll was invented.
Boozy Apple Crunch Cake
This cake is loosely inspired by German apfelkuchen, a simple apple cake that capitalizes on humble ingredients and great seasonal produce. In this version, brown butter, bourbon, almond and a hint of citrus perfume the custardlike cake, which gets an extra bourbon soak after baking for good measure. Slicing the apples thinly allows for them to nestle in a cozy pile in the center of the cake, almost as if the cake itself were laminated with apples, cooking through while maintaining a nice crisp bite. The top, a mixture of coarse turbinado sugar and chopped slivered almonds, provides a necessary crunch that sparkles. Boozy, crunchy and chock-full of apples, this cake can be served warm with ice cream or at room temperature, and is sure to be the “it” dessert at any fall function.
Sweet Potato and Brown Butter Snacking Cake
A snacking cake is something that can be made with everyday ingredients, often in one bowl and baked in a single layer. The best ones are fit for a celebration but also so easily assembled that they feel casual enough for snacking. This sweet potato cake comes together in about an hour, making for a perfect low-effort dessert that pays dividends. The cake itself is a cinnamon- and nutmeg-scented spice cake, owing its moist and tender texture to grated sweet potato and the addition of maple syrup. The star of the show, however, is the brown butter cream cheese frosting, which is at once nutty, caramelized and slightly tangy. Take care to ensure the brown butter and cream cheese are around the same temperature and texture, so that they emulsify properly and the frosting doesn’t split (look curdled). Move over, carrot cake! A new root vegetable is here to steal the spotlight.
Peanut Butter and Jelly Pound Cake
This loaf cake is all the best parts of a peanut butter and jelly sandwich, amplified. Tender and a bit denser than a traditional sponge cake, this perfectly peanut-buttery cake features layers of jam that ripple throughout the center so that each slice gets the proper ratio of jam to nuttiness. Use whichever jam or jelly you like, though note that jam varieties can be quite different, and some are much looser than others. (If yours feels particularly loose, reduce it on the stove for a few minutes or strain it before dolloping it into the loaf pan.) Roasted salted peanuts get strewn over the sweet, fruity glaze. This cake would fit in at the lunch table with a tall glass of milk, or at a dinner party with an espresso martini, because the love for a good PBJ is universal.
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The Copycat Starbucks Egg Bites I Meal Prep Every Week
Make Starbucks-style spinach and mushroom egg bites at home with this sous-vide recipe. They're custardy, protein-packed, and perfect for meal prep.
Carrot-Orange Olive Oil Cake
Carrot cake has always felt like a fall-winter dessert due to its warming spices, dried fruits, and nuts. This version, inspired by Italian citrus cakes made with olive oil, feels lighter and brighter and is incredibly quick to put together because there is no grating required. The carrots are tossed in a blender along with the wet ingredients, creating a smooth texture and a much lighter cake without those bits of carrot, fruit and nuts weighing it down. (Another light, fluffy carrot cake made with a blended batter, called bolo de cenoura, is also popular in Brazil.) Orange zest and juice brighten things up, and cardamom brings in that warmth you want in a carrot cake while keeping it distinct from the classic.
Cranberry Pecan Cookie Bars
Soft and buttery pecans and cranberries are a perfect pair in these low-effort cookie bars. Packed with dark brown sugar and browned butter, they have a depth of flavor that you may not expect at first glance. You could make these bars with untoasted pecans, but it’s worth it to seek out the toasted kind at the store or take the extra time to toast them yourself for deeper flavor. Try popping them in the oven while it preheats until they’re fragrant, for richer results.
Apple Crumb Cake
Buttery caramelized apples are sandwiched between toasty oat crumble in this warmly spiced cake. The cake is plush and soft, the apples melt into a gorgeously gooey layer, and the crumble adds crispy texture and toasty buttery flavor. Don’t let the ingredient list dissuade you, as each element comes together quickly and easily, without any special equipment or tools. A slice of this cake is equally at home at the brunch table, with a hot cup of coffee, or as dessert, with a scoop of vanilla ice cream on top. Use tart, firm apples to ensure they keep a bit of a bite after they’re baked.
Snickerdoodle Muffins
Inspired by the classic snickerdoodle cookie, these tender, just-sweet-enough muffins feature a double dose of cinnamon, both in the batter and as a heavy cinnamon-sugar shower on top. Yogurt provides that signature snickerdoodle tang without the need for cream of tartar. It also lends protein and moisture to the batter, and keeps the muffins from going stale quickly, which means they can be baked to be enjoyed throughout the week as an easy, comforting breakfast.
Chocolate Chip-Tahini Skillet Cookie
With no need to pull out a stand mixer, shape or chill the dough, this tahini skillet cookie makes a quick, crowd-pleasing dessert that’s a sweet solution for casual, last-minute gatherings. For minimal cleanup, the cookie dough comes together directly in the skillet. An inviting, nutty aroma floods the kitchen when the tahini hits the skillet and the sugars are stirred in. (For a toastier taste, allow the melted butter to foam and develop brown specks.) Once the egg and the dry ingredients are incorporated, it’s bake time. The cookie will develop two separate layers in the oven: a crispy, crackly cookie on top, and a soft, gooey, half-baked bottom. Scoop the warm cookie into serving bowls and top with a generous dollop of vanilla ice cream. While this cookie is best served warm, right after baking, the leftovers are delicious eaten like cereal with ice-cold milk, or chopped and sprinkled over a sundae.
Cantonese Noodle Soup
This simple Cantonese noodle soup is endlessly adaptable. Choose rice noodles or egg noodles, add pickled mustard greens, oyster sauce and chile oil for pungency and spice, or leave them out for a mellower broth. The combination of good broth, springy noodles and leafy greens makes for a satisfying foundation no matter how you zip it up.
Apple Butter Breakfast Bars
These lightly sweetened, chewy little bars are made with rolled oats, apple butter, cinnamon and maple syrup — all the essentials for a cozy breakfast. Try them freshly baked with a hot latte, or top them with a little bit of yogurt, fresh berries and a drizzle of honey for a fun breakfast sundae. You could even finish the day with a square tucked under a big scoop of vanilla ice cream. Is it cake? Is it a breakfast? You decide.
Vegan Banana Olive Oil Muffins
It’s hard to beat the convenience of a grab-and-go treat, and these banana olive oil muffins check all the boxes: They can be a quick breakfast, a midday snack, or a simple dessert. They’re accidentally vegan, relying solely on overripe bananas and bright, citrusy extra-virgin olive oil for a moist, tender crumb. Warm spices like cinnamon, nutmeg and vanilla are added to enhance the sweet banana flavor, alongside molasses-packed dark brown sugar. A sprinkle of turbinado sugar and flaky salt sprinkled over the muffins before baking ensures an irresistible sweet-and-salty crunch in each bite. For the perfect level of sweetness, using very ripe, soft and spotty bananas is a must, as they come with a significantly higher sugar content.
Spicy Gazpacho
This bright and vegetal gazpacho is a cooling summertime soup or even a refreshing drink, straight from a glass. Red Fresno chile imparts lively heat (remove some or all of the seeds for a milder soup) along with nice fruity notes that complement the other veggies. Olive oil is simply whisked in at the end to ensure a velvety texture that eats silkier than fully blended gazpacho, which is more aerated and frothy. This gazpacho is best served cold, so make it a few hours ahead and keep chilled, or try this speedy solution: Serve it over ice.
Prăjitură Turnată Cu Mere (Jammy Apple Bars)
Jammy, cinnamon-spiced apples, sandwiched between tender vanilla cake layers then dusted with sugar, create a unique Romanian apple dessert whose name translates to “poured apple pastry,” a reference to the batter used for the cake layers. Coarsely grated apples are simmered in their own juices, maintaining a buttery, tender consistency that’s not as mushy as puréed apples yet not quite as chewy as sliced apples. Half the cake batter is poured into the bottom of the pan and partially baked. The apples get spread over the baked layer and topped with the remaining batter. Once baked and cooled, the cake is sliced into bars and topped with powdered sugar for an irresistibly tender and light dessert.
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Finally, a Protein Bar That Doesn't Taste Like Cardboard
These no-bake protein bars are crunchy, chewy, and full of real ingredients like oats, nuts, seeds, and chocolate.
Kenai Dip (Smoky Jalapeño Cheese Dip)
Slathered on burgers and sold by the tub in grocery store delis across Alaska, this cold, smoky jalapeño-cheese dip is most authentically consumed within earshot of a 4-stroke outboard motor while fishing for salmon on the Kenai (keen-EYE) River. The original dip, also known simply as jalapeño cheese dip, has been sold by Echo Lake Meats, a butcher shop in the fishing town of Kenai south of Anchorage, since the 1970s. Its recipe remains a closely guarded secret, but copycat dips abound. This tasty, quick-to-make version for home cooks was adapted from the chef and recipe developer Maya Wilson’s recipe in “The Alaska From Scratch Cookbook” (Rodale, 2018). It’s important to use freshly grated cheese to get the correct texture.