Snack
974 recipes found
Furikake Tomato Sandwich
In this variation on the classic Southern sandwich, a sprinkle of furikake, the savory-sweet Japanese rice seasoning that makes food sing, enhances the flavor of glutamate-rich summer tomatoes. The furikake’s seaweed, as well as its monosodium glutamate, lends you that extra burst of umami (the fifth taste after sweet, sour, salty and bitter), helping the tomatoes taste even more of themselves. Here, soft, just-toasted slices of brioche or milk bread should sandwich thick sheets of your favorite mayonnaise, completing the harmony of fruit, carb and condiment.
Hawaii-Style Sherbet
Sherbet is lusher than sorbet, more ethereal than ice cream. This recipe — a creamy, frozen concoction of soda and condensed milk, no ice-cream maker required — comes from Neale Asato, who runs the Asato Family Shop, a cult favorite in Honolulu. For people in Hawaii, Mr. Asato’s sherbet is a nostalgic callback to guri-guri (goodie-goodie), the nearly century-old specialty at Tasaka Guri Guri on Maui. Mr. Asato’s version for home cooks is easy and fun to make: Bring strawberry soda to a boil (you can do it in the microwave), add a packet of gelatin as a stabilizer, stir in condensed milk and spike with vanilla extract. Freeze to a slush, then whip on high speed, letting in the air until it expands, a pink cloud rising. Mix in more strawberry soda (and evaporated milk, if you have it on hand, to temper some of the sweetness), then freeze again. Break out an ice-cream scoop. Shiver.
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Salt Fish Fritters (Stamp and Go)
A winning combination of salt cod, thyme, Scotch bonnet pepper, and scallion makes these crisp, savory fritters irresistible.
Sago Pudding
In Southeast Asia, sago or tapioca pearls are combined with coconut milk or cream to make a jiggly lightly-sweet pudding eaten for dessert or a snack. While it’s widely known as sago pudding, it is often made with tapioca since sago is harder to find. (You will often see tapioca packaged and sold as sago). Tapioca is extracted from the cassava root, while sago comes from the spongy insides of tropical palm plants, but they can be used interchangeably in this recipe. After cooking, the pearls will be very sticky, but rinsing them well will remove some of the excess starch. Eat the pudding warm as a soup, at room temperature, or chilled; it thickens as it cools. The beauty of sago pudding is that it is endlessly adaptable: Top with seasonal fresh fruit, compote, canned lychees or swirl through with mango purée. As is common with Chinese desserts, this pudding is not-too-sweet, so top with your favorite sweetener until it’s just the way you like it.
Salty Sweet Trail Mix
Homemade trail mix is as easy as tossing together your favorite blend, but this version gets a little zip from toasting the nuts and seeds. They’re often coated in oil first to help salt cling to them, but that makes for greasy fingers and snack bags on a hike. Here, vinegar takes the place of oil and not only helps a pinch of sugar and salt stick to the nuts and seeds, but also gives them a little tanginess. That sweet-tartness is echoed by the dried fruit and keeps each bite interesting.
Chorizo Taquitos
Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish.
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Jamaican Pickled Herring
A vibrant, spicy, and savory snack, this classic Jamaican dish of salted herring and thinly slivered vegetables pairs beautifully with crackers, creamy avocado, and a glass of dark rum.
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Jamaican Banana Fritters
Use overripe fruit to make Jamaican banana fritters that are tender yet slightly chewy—and even simpler than basic pancakes.
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Jamaican Pan Chicken
Marinated with fragrant island spices like Scotch bonnet pepper, scallion, and thyme, pan chicken is hot, smoky, and tender—the ultimate Jamaican fast food.
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Cauliflower Pakoras
Seasoned with Kashmiri chile powder, garam masala, and turmeric, these crisp, tender cauliflower pakoras make a satisfying snack.
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Strawberry Banana Smoothie
Made with just a handful of ingredients, this strawberry banana smoothie tastes like a sippable version of strawberries and cream.
Coconut Bake
Many of the derivatives of coconut – coconut oil, coconut milk and shredded coconut – are used in the making of this mildly sweet, surprisingly moist bread, which is very popular in Trinidad and Tobago. This family recipe uses both baking powder and yeast, as it adds extra lightness to the bake, which has a tender yet textured crumb. The complex flavor stems from the inclusion of ground ginger, nutmeg and, of course, the namesake ingredient. Coconut bake can be used in myriad meal applications — as an accompaniment to soups and stews, as a substitute for sliced bread for sandwiches or with saltfish buljol — but has enough range and depth to be enjoyed on its own.
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Crispy and Flavorful Avocado Fries
Crunchy with golden brown panko on the outside and buttery within, avocado fries are a low-effort, high-reward snack that come together in less than 30 minutes.
Rolex (Vegetable Omelet and Chapati Roll)
A popular snack on the streets of Kampala, Uganda, the rolex is a vegetable omelet rolled up in a chapati, its name a cheeky reference to the watch brand. A rolex can be as elaborate or as simple as you need it to be. Ingredients always include a chapati (homemade or store-bought) and eggs studded with vegetables and cooked in a skillet. At its most basic, a rolex will have diced onions, shredded green cabbage and often green peppers. Tomatoes can be added in cooked or raw for a pop of acid. Minced chiles will add a bit of heat, and fresh chopped cilantro is a lovely garnish. These are all optional, of course. In Kampala, the rolex is often made with the ingredients the maker has on hand.
Soft Pretzels
Traditional pretzels are dipped in a lye solution to give them that quintessential pretzel tang and gorgeous color — but this fun home-baking project relies instead upon baking soda. Food-science writer Harold McGee suggested baking the baking soda before using it to mimic lye more effectively. It takes a little bit of extra time, but very little extra effort, and the results are well worth it: These pretzels are deeply burnished and flavorful. Before twisting the dough, if your ropes are a little thicker at the ends, you can trim the thicker bits and cook them separately — following the same procedure as for the pretzels — to make pretzel bites. Pretzels are best enjoyed the day that they’re made. You can freeze leftovers for another day and reheat them tucked in a foil packet in the oven, but the results are never quite as good. Instead, halve the recipe and make only five if 10 is too many for one day.
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Natto (Japanese Fermented Soybeans)
Making your own natto—Japan's famously slimy fermented beans with a subtle coffee aroma—allows for nearly endless customization.
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Avocado Chocolate Mousse
The secret to ultra-creamy and velvety smooth vegan chocolate mousse? Ripe avocados.
Crudités With Lemongrass-Fermented Tofu Dip
For rau củ sống chấm chao, a Vietnamese take on crudités, serve raw, seasonal veggies with a tangy, spicy, umami-rich sauce featuring chao (fermented tofu), a wondrous ingredient that’s akin to creamy, winy cheese. Fermented tofu typically punches up stir-fried greens or a bowl of porridge, but Vietnamese cooks love to let it shine as a sauce. The dynamite nước chấm chao (fermented tofu dipping sauce) could be paired with grilled goat or lamb, but it’s fantastic as a dip. For this recipe, from my cookbook “Ever-Green Vietnamese” (Ten Speed Press, 2023), choose at least three vegetables from the crudité options. The sesame seed addition isn’t standard, but adds body and richness to the sauce, uniting the ingredients. Make a double batch of sauce, if you like, so you have extra to dress grilled romaine; top it with fried shallots for a summertime salad.
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Avocado Smoothie
This ultra-creamy avocado smoothie gets its sweet, tangy flavor from frozen mangoes, orange juice, and a ripe banana.
Cherry Almond Cake
Using frozen fruit is a great way to bring some summer sunshine to your baking all year round. It’s dependably sweet, delicious and usually affordable. Frozen fruit does tend to let off a lot juice, so it’s a good idea to thaw it first and let some of the liquid drain before adding it in. If you don’t have time to thaw your fruit, you can still bake this cake, but the fruit will sink to the bottom. Cherry and almond are a classic combination, but wild blueberries or chopped peaches would work, too. This naturally gluten-free cake is made with almond flour, which has the potential to make it dense. But whipped egg whites folded into the batter ensure that the cake is light and fluffy, despite being made almost entirely of nuts.
Buttermilk Sugar Biscuits
These wonderful hearty biscuits, from the brilliant baker Briana Holt of Tandem Coffee + Bakery in Portland, Maine, are crusty on the outside but tender on the inside, with distinct layers that are fun to peel apart while eating. Different from fluffy, airy Southern biscuits, Ms. Holt’s biscuits are like sturdy, salty-sweet Tempur-Pedic pillows that bounce back when you press into them. At Tandem, these beauties are split and served slathered with butter and fruit jam or, in an especially divine combination, cream cheese and hot pepper jelly.
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Cornflake Marshmallow Treats
The naturally sweet and earthy flavor of Corn Flakes shines in this riff on classic Rice Krispies treats.
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Homemade Yakimochi (Grilled Mochi With Soy Sauce and Nori)
Also known as isobeyaki or yakimochi, these tender grilled Japanese rice cakes come together from scratch with the help of a stand mixer.
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Bánh Xèo (Crispy Vietnamese Rice Pancakes With Pork and Shrimp)
Named for the sizzling sound (xèo) produced as the rice batter hits the hot pan, bánh xèo is a crisp, savory pancake meant to be broken apart and shared.