Snack
975 recipes found
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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.
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Chè Chuối (Vietnamese Banana, Tapioca, and Coconut Milk Dessert)
This delightfully rich and creamy, coconut milk–based soup is full of plump, fragrant bananas, and tender tapioca pearls.
Magnolia Bakery’s Banana Pudding
To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer.
Miso Pecan Banana Bread
This banana bread is a formidable treat: moist on the inside, with a crunchy bite around the edges. Banana bread may have emerged to prominence around the 1930’s — in the midst of the U.S.’s Great Depression, alongside the urge to economize recipes and the emergence of widespread baking powder usage — but the dish is now a global mainstay. It’s just as satisfying over coffee in the morning, as a quick bite for lunch or shared over a scoop of ice cream after dinner. The crunch of pecans complements the bread’s softness. Miso adds complexity alongside the banana’s sweetness. Be sure to utilize the ripest bananas you can find because it really will make a difference. This banana bread can hold for several days on the counter or in the fridge, if you have any left.
Banana Nut Breakfast Bars
These bars get their fudgy texture from ripe bananas and are lightly sweetened with honey. They are packed with nut butter, walnuts and oats, making them a satisfying breakfast treat. By combining the mashed bananas with eggs and letting them sit together for 15 minutes, the bananas become extra sweet. That’s because eggs contain a starch-digesting enzyme called amylase, which converts some of the banana starches to sugar. Best of all? The batter comes together quickly, in just one bowl.
Rice Krispies Treats
These classic treats are salty-sweet and the perfect balance of crispy, gooey, soft and chewy. This version, inspired by the one Julia Moskin adapted from the chef Colin Alevras for The Times in 2007, is also enhanced by deeply browned butter. But here, a good amount of salt balances out the sweetness and includes a secret to achieving the perfect texture: The marshmallows are cooked gently to prevent the sugars from caramelizing, which can turn your treats hard and dry. You can easily double this recipe, and use a 9-by-13 pan, but you’ll end up with slightly taller treats (which is not a bad thing). The rainbow sprinkles are optional, but highly recommended.
Cheddar Chive Crisps
Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. Fresh ground black pepper adds a gentle, lingering heat. You can go with any firm cheese that has strong notes here; sharp Cheddar, Parmesan or pecorino will all work nicely. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled. (This cookie is one of six cookies that you can make with this Butter Shortbread Dough recipe. If you make that dough, you can make a double batch of the Cheddar Chive Crisps or try any of the other five recipes.)
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Nigerian Masa (Fermented Rice Cake Balls)
Crunchy fermented rice cakes that can be served sweet or savory.
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Flan Pâtissier (French Custard Tart)
Vanilla bean-flecked pastry cream meets flaky pie crust in this take on a classic French pastry.
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Financiers (French Mini Almond Cakes)
Deeply satisfying to eat, these tender-crisp financiers benefit from nutty brown butter and ground toasted almonds.
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Taiwanese Popcorn Chicken With Furu (Fermented Bean Curd)
Fermented bean curd adds a creamy pop of flavor to deep-fried chicken.
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Sev (Crunchy Fried Chickpea Noodles)
Made from chickpea flour (known as gram or besan) and water, sev is a crunchy snack and important street food ingredient. Our version is easily piped directly into hot oil, saving you from having to buy a special tool.
Malawax (Cardamom Crepe)
Unlike the thick and flaky Yemeni malawah (or malawach), the malawax (pronounced ma-la-wah) that is popular in Somalia and across the Somali diaspora is thin and closer in texture to a crepe. Delicate and sweet, malawax is cooked on each side, resulting in a beautiful caramelized pattern with crispy edges that are the stuff of dreams. But that is where the similarities end: These sweet, tender crepes are bursting with the flavors of cardamom and ghee. They can be enjoyed as a snack, with coffee or tea, or as a fragrant addition to your brunch rotation.
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Nigerian Chin Chin
A sweet, crunchy fried Nigerian snack flavored with nutmeg, vanilla, and citrus zest.
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Garlic Scape Hummus
A silky, smooth hummus with a mellow garlic flavor.
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Nigerian Meat Pie
A hand pie of minced beef, onions, carrots, potatoes in a curry-spiced sauce makes the perfect at-home snack.
Simple Guacamole
Providing a framework to build on as you wish, this pared-down guacamole lets the avocado shine. If you want more lime, add more lime. Seed the jalapeño, if you prefer its fruity heat without the spice, or leave the seeds in, if you enjoy living life on the edge. Letting the diced onion sit in lime juice for a couple of minutes will help temper its pungent bite before imbuing the dish with its oniony savoriness. Chopped cilantro and diced tomatoes are welcome additions to this Mexican staple, if you’d like. It’s your guacamole. Serve with tortilla chips, or as a condiment alongside your meal, and double or triple this recipe for a party.
Chebureki
Chebureki are the southern Ukrainian branch of the global family of empanadas, potstickers, pasties and salteñas — dough pockets filled with meat and deep-fried until golden and juicy. A blistered, chewy crust is the sign of a really good cheburek according to Olga Koutseridi, who grew up in Mariupol, Ukraine, and adapted this recipe for her home kitchen in Austin, Texas. The dough for this recipe is relatively stiff, which means it will take a bit of time to mix it by hand. You could also use a stand mixer, but your mixer may struggle. After the first few, these pies become much easier to assemble, and you can roll and fill the next one while one is frying. It is best to fry one or two at a time, which helps control the oil temperature and ensures the freshest chebureki. They should be eaten within just a few minutes of their emergence from the fryer.
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Taiwanese Deep-Fried Squid Balls Recipe
Homemade squid balls that you can literally bounce off the wall.
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Aloo Tikki
Salty, spiced potato patties inspired by the iconic Punjabi Deli in the East Village of New York City.
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Salchipapa (Peruvian Hot Dogs and French Fries)
Peru's irresistible platter of hot dogs and French fries pulls no punches.
Meskouta (Moroccan Orange Cake)
A traditional Moroccan cake typically served for tea or breakfast, meskouta is made with ingredients you likely have on hand, and it doesn’t require a mixer. Extra-virgin olive oil makes it moist on the inside and golden on the outside. The cake is excellent on its own, but for something really special, add whipped cream and dark chocolate shavings.
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Pandesal (Filipino Rolls)
Plush, sweet, and versatile Filipino-style rolls that are perfect for breakfast, but can also be eaten as a snack throughout the day slathered with copious amounts of butter, stuffed with cheese or eggs, spread with jam or peanut butter, or used as the base for a sandwich.
Salted Margarita Bars
This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie’s boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake.