Snack
975 recipes found
Giant Almond Croissant
Crisp and buttery puff pastry is filled and smothered with fragrant frangipane, just like an almond croissant, but in an extra-crunchy, sharable format. This fun treat is easy to pull off for a festive breakfast or brunch. Bake the puff pastry and make the almond filling in advance, then assemble and bake once more just before serving. All-butter frozen puff pastry will have the best texture and flavor, but takes longer to crisp through, so be sure to bake it until deeply browned.
Pumpkin Bread
Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest. Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top. My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners’ sugar and a pinch of salt. Drizzle it over the cooled loaf.
Cinnamon Apple Quick Bread With Apple Cider Glaze
Warm spices, applesauce and a shredded tart apple make this homespun loaf comforting, but the gooey apple-cider glaze makes it stand out. You might want to double the amount of glaze, and drizzle it over ice cream, pancakes or maybe even your morning oatmeal.
Pantry Crumb Cake
More of a snack or breakfast than a showy dessert, a homey crumb cake doesn’t need the oohs-and-aahs of any guests. It’s the kind of thing a small family can devour in a few days, and a single person can freeze in slices, at the ready whenever the urge for brown sugar and butter hits. (Just wrap each slice up separately and store them in a container in the freezer; a slice will thaw in under an hour on the counter.) This cake is also extremely adaptable: Use whatever spices you like. If you don’t have oats, use more flour or chopped nuts. And feel free to use whatever fruit, fresh, frozen and thawed, or canned, you have on hand.
Peanut-Butter Chocolate-Chip Cookies
These superquick, easy cookies come together with just a few pantry ingredients, and no electric equipment required. They are gooey and chocolatey straight from the oven, but they stay chewy and fudgy for a few days on the counter. They call for organic brown sugar and vegan chocolate chips, but you can use their conventional counterparts if you aren’t avoiding animal products. You can also use natural or conventional peanut butter, but cookies made with natural peanut butter will have a slightly nubbier texture. Use a ripe yellow banana for the strongest banana flavor; a speckly black one will result in sweeter cookies.
Rose and Almond Ghriba
These delightful cookies, which are adapted from "Casablanca: My Moroccan Food” by Nargisse Benkabbou (Firefly, 2018), are like a cracked and caky rose lukum, a jelly candy often referred to as Turkish delight. Ghriba is a specific type of cookie that Moroccans bake all year long. Recipes vary depending on the region or the family, but they all have one thing in common: They are cracked on the outside and chewy on the inside. When it comes to ghriba, the flavoring possibilities are endless. The most popular varieties are almond, coconut and walnut.
Creamy Homemade Yogurt
Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you’d rather; 2 percent works a lot better than 1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Homogenized milk is smooth throughout.
Loaded Vegan Nachos
This recipe certainly has more steps than the original nachos, but you’ll be rewarded with a festive tray that’s hearty and vegetable-packed enough for dinner. Queso is a great choice for nachos because, unlike melted grated cheese, it stays creamy and doesn’t congeal. This homemade, vegan take owes its bold flavor to nutritional yeast, chipotle, garlic powder and pickled jalapeños, and its glossy and smooth texture to the magical combination of starchy bean liquid and blended cauliflower. The key to great nachos is to make sure that each element is delicious on its own, so here, roasted cauliflower gets seasoned with cilantro and lime, and pinto beans with spicy adobo sauce.
Classic Tuna Salad Sandwich
Here is Craig Claiborne’s version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
Vegan Zucchini Bread
This dairy- and egg-free spin on a cozy classic loaf cake comes together quickly in one bowl without much effort. Be sure to give the grated zucchini a good squeeze to release any excess liquid before you add it into the batter to avoid an overly dense, soggy cake. For a slightly more wholesome loaf, feel free to substitute 1/2 cup whole-wheat flour for 1/2 cup all-purpose flour. You can also add a handful of chopped chocolate or nuts, or both. Don’t skip the sugar on top; it gives the finished loaf a wonderful crunchy crust. A note on sugar: Some sugar is processed using animal products and is not considered vegan. If you want to use vegan sugar, look for a brand that is U.S.D.A-certified organic, which ensures animal products are not used.
Tea Eggs
In the 18th century, the Qing dynasty scholar Yuan Mei wrote about cooking eggs in a solution of tea leaves and salt in “The Way of Eating.” Now, tea eggs are prepared throughout China, Hong Kong, Taiwan, Southeast Asia and in diaspora communities the world over. Known for their marbled design and savory soy flavor, the eggs are boiled, then cracked and soaked in tea blended with spices. The liquid seeps beneath the cracks to form fine lines all over the eggs while seasoning them. You can also simply marinate them without their shells and end up with a more robust taste. Adjust the seasonings below to your taste, if you like, and then enjoy the eggs on their own with a cup of tea or any way you would enjoy boiled eggs — in rice bowls, noodles, salads and other vegetable dishes.
Air-Fryer Sweet Potato Fries
Like air-fryer French fries, air-fryer sweet potatoes achieve similar success, utilizing less oil and requiring less time than deep-fried versions. While sweet potato fries won’t crisp up as much as their potato counterparts, that’s part of the appeal, offering textural contrast of creamy centers and charred tips. Oomph from any of your favorite spices would work well here, along with the paprika. Sumac could add a punch of brightness or a dash of cayenne can impart some heat. If your air fryer basket is larger, try a bigger sweet potato for a higher serving — but don’t overfill it with sweet potatoes, or they’ll steam rather than crisping in spots.
Pressure Cooker Chocolate Pudding
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot. You can bake this recipe as one larger pudding or as individual servings. It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven. To do so, heat the oven to 300 degrees. Set the filled, uncovered custard cups in a large roasting pan positioned on the oven's center rack. Add hot tap water to the pan, halfway up the sides of cups. Cover the entire pan with foil, and use a fork to prick holes in foil. Bake until edges are lightly set (lifting the foil to check) but the centers are still jiggly – they will set as they cool – 30 to 35 minutes.
Japanese Soufflé Pancakes
Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.
Air-Fryer Bacon
Bacon crisps up in the air fryer in a fraction of the time it would need on the stovetop or in the oven — and air-fryer bacon is ideal for a quick, solo breakfast, or when you need just a small batch. (If you’re cooking bacon for a crowd, we’ve still got you covered with our oven bacon recipe.) Cooking bacon in the air fryer results in extracrisp slices, since the excess bacon fat drains as the bacon cooks. The quantity of bacon here will depend on the size of your air fryer basket (or really, how hungry you are) and won’t affect the time or temperature called out below. To add to this recipe’s convenience, you can even start with frozen bacon without needing to adjust the cook time or temperature.
Mango Lassi
Mangoes tend to vary in texture and sweetness depending on where they are from; tart varieties can add sour notes to salad while milder mangoes go well with chile and lime. In Pakistan and across South Asia, there is a revered, intoxicating sweetness to most mangoes. Adding yogurt and milk to chopped bits balances that sweetness and makes this Punjabi mango lassi the perfect chilled drink for hot summer months, when the fruit is in season. This recipe adds honey to the mix, making allowances for the kind of mango that might be available — but you can skip it, if luck sources sweet mangoes. For added luxury, finish the drink off with powdered cardamom and crushed nuts.
Gruyère and Black Pepper Scones
A generous amount of Gruyère and toasty walnuts give these scones a savory richness, which is surprising and delicious. The little cubes of cheese melt into the dough as it bakes, but some sneak out the sides, creating irresistible bits of fricolike crispy cheese. To make the most of your time, you can toast the walnuts on a sheet pan in the oven for 5 to 10 minutes while it’s heating, just until they’re golden and fragrant. Chives freshen up the mix, but chopped fresh thyme or rosemary would work well, too. Eat the scones warm for maximum enjoyment.
Strawberry, Millet and Banana Smoothie
Whenever you find sweet, ripe strawberries buy twice what you need and hull and freeze half of them. I freeze them in small freezer bags, one smoothie portion per bag. You can also use commercial frozen strawberries for this nourishing mix of fruit, millet, cashews and kefir. I have gotten into the habit of soaking a small amount of cashews and almonds in water and keeping them in the refrigerator to use in smoothies. For a vegan version substitute almond milk for the kefir, and if you can’t find plain kefir, use yogurt or buttermilk.
Grain Frittata With Chile, Lime and Fresh Herbs
You may think of frittatas as leftovers’ idea of heaven, but is it yours? For a frittata to look forward to, throw in leftover grains: The result is something like a Spanish tortilla, pleasingly dense, but with more bounce. Add an acid, like lime, and umami, like fish sauce, which melts into an underlying savoriness when warmed. Whatever you do, don’t turn on the oven for this. Instead, stir the frittata on the stove and all but the top will set — nothing a few minutes covered can't fix (no precarious flip!). Finally, put a salad on top. The herby one here adds pep to the substantial frittata, as does a final squeeze of lime.
Pineapple and Millet Smoothie
I played around with this smoothie, toying with adding this ingredient (banana) or that (coconut); but in the end what I love about it is the pure flavor of pineapple, softened by the grain that also thickens and bulks up the drink.
Granola Bites
These chewy-crunchy, salty-sweet breakfast balls are great for eating on the go because they don’t crumble and leave a mess. They take minutes to blend and a few more to roll, but if you make them a friends-and-family cooking project, the process can go even faster. Feel free to experiment here. You can swap out the almonds for cashews, the cherries for other dried fruits, and the sunflower seeds for shelled pumpkin seeds. Just keep the dates and make sure they're Medjool, which are softer and more thin-skinned than other varieties. The dates are the glue that hold the other ingredients together.
Deep Purple Blueberry Smoothie With Black Quinoa
My idea for this week’s Recipes for Health was to match grains and fruit by color and make nourishing smoothies. For this one I could have also used any of the black or purple rices on the market, such as Alter Eco’s purple jasmine rice, Lotus Food’s Forbidden Rice or Lundberg Black Japonica. I happened to have a full bag of black quinoa in the pantry, so that’s what I went for and it worked beautifully. You can also use fresh blueberries for this, but when they are not in season, frozen will do fine and will eliminate the need for ice cubes.
Banana Granola With Cinnamon, Nutmeg and Walnuts
This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you’d like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana.
Cowboy Caviar
Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.