Snack
992 recipes found
Salty Southern Boiled Peanuts
This recipe makes Southern boiled peanuts that are not the prettiest treat. But, once nervous newcomers try a salty handful, they become lifelong fans.
Eggs Kejriwal
This spicy egg-and-cheese on toast has its roots in the social-club circuit of Mumbai, though chefs in London, New York and Oakland have riffed on it recently, too. The dish is quick and simple, ideal for breakfast or a hearty snack between meals, and can be customized with a variety of cheeses and toppings. To make this updated Eggs Kejriwal, toast good bread and smear it with mustard, then pile on some grated cheese mixed up with chopped up green chiles, red onion and cilantro leaves. Once the cheese is bubbling under the broiler, just slide on a fried egg.
Buckwheat Popovers
These airy, crisp popovers have a rich, nutty flavor, thanks to the combination of buckwheat flour and a little whole-wheat flour stirred into the batter. If you’ve never made popovers, they’re extremely easy to mix up with just a bowl and a whisk, no electric beaters required. Or you can use a blender if you like. The only thing to keep in mind is that you should not open the oven door during baking until the very end, or they might not puff. Use your oven light and window to check on their progress. You can make the batter a few hours or even the night before (store it in the refrigerator). Just give it a quick whisk before pouring it into the pans for baking. Then serve your popovers hot from the oven, with plenty of butter and jam. The recipe makes six popovers, using a popover pan, but you can stretch that to 12 popovers if you use a muffin tin instead.
Bits and Pieces Party Cheese Ball
The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.
Stuffing Croutons
I put my Mom's stuffing in the freezer to eat it for months after Thanksgiving. This is what happens when I just can't eat it anymore. Great for salads.
Baked Cilantro Tofu
A quick tofu bake to add salads and sandwiches, can't guarantee you won't snack on it as well.
Soy Sauce Butter Popcorn
I found a recipe from Kikkoman for Sriracha butter popcorn, but thought using a different product (soy sauce) in butter would be even better.
Honey Roasted Garbanzo Beans
Honey Roasted Garbanzo Beans these are the perfect snack and the perfect mix in for so many recipes!
Corn on the stick
When we are kids we use to get corn and stick; one of our parents (most of the time was my mom) will build us a fire. That was pretty much for the recipe but if you have špek skin and some salt you play a completely different game.
Crunchy Berry Almond Crumble
The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.
Kimchi Fried Rice
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
Egg Butter with a Twist
Egg Butter (Finnish Munavoi) is butter and hard boiled eggs mashed together and spread on toast, crackers or bagels. I added anchovy & mustard to this recipe.
Salted Tahini Chocolate Chip Cookies
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family’s habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd. Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place. These chocolate chip cookies, developed by Ms. Oron, are a great place to start for the home baker seeking more sesame. Rich, savory and sweet, they are one of the rare variations that are just as good as the original.
Masala Chai or Spiced Indian Tea
Masala chai Indian spiced tea is cooked in milk and spices and is aromatic, a tad spicy and often rather filling.
Tomatillo Salsa
This Salsa is Spicy and full of charred Tomatillo, Lime and Cilantro flavor with a little crunch added by diced White onion. Taking only 10 min to make from start to finish this one is easy.
Kelsea Ballerini's Sausage Croissants
Country music singer and songwriter, Kelsea Ballerini, shared with us her favorite Christmas Eve breakfast, which she calls "the most delicious thing I’ve ever had."
Piadina Romagnola (Thin, Rustic Italian Flatbread)
The humble piadina romagnola recipe is a round, rustic, tortilla-like flatbread that is much-loved all over Italy. It bakes a beautiful, ancestral bread.
Unnakkai ( fried banana dumplings with coconut filling )
Unnakkai is delicious combination of kerala bananas with coconut . It is served as a tea time snack or as part of Kerala breakfast spread.
Tunnel-of-Fudge Cake
The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston. That version used a fudge icing mix to create a gooey chocolate center. But Pillsbury discontinued the icing mix, and the resulting clamor of home bakers led Pillsbury to release a recipe for making tunnel-of-fudge cake from scratch. In 2004, The Times presented an adaptation of that recipe with the help of Shirley Corriher, a biochemist and the author of "Cookwise" and "Bakewise," books about how scientific principles can be applied to cooking and baking.
Temari Sushi Balls
Temari Sushi Balls may be the cutest thing out there. It is a colorful, rarely seen kind of sushi that will bright your day. Follow the recipe and have fun!
orange and green detox smoothie
Full of fiber and slightly sweet, this detox smoothie will fill you up and keep you going!
Hazelnut & Pumpkin Seed Butter
I’ve always had an affinity for homemade butters. I started by making peanut butter when I was a teenager and it’s been going ever since. I love this pumpkin seed & hazelnut butter as a snack – spread on crackers, toast, or an apple. Sometimes I get home from work and I need a little something to hold me over. I know that alternative butters can be expensive in the store and even when you make them at home. I was really inspired by this post about homemade nut and seed butter from Green Kitchen Stories. Not only did I like their recipes (still need to try the maple turmeric nut butter), but I was really appreciative of their tip on how to make those expensive/rarer nuts go a long way. Add seeds!
Bread salad
This's an' ancient recipe from Puglia (Italy). The region of Puglia is a bounty of delicious tomato and one of the best oil in Europe. Poor and testy dish.
Warning: Addictive Candied Almonds
Crunchy, not too sweet, toasted - you try one, and then another, because you have to check again if they're that amazing, and then the whole batch is gone and you start feeling depressed. These almonds take a millisecond to make and are a great party snack or hostess gift. People are always very impressed, despite the recipe's simplicity, and this is how my mom wows her crowd.