Snack
993 recipes found
Chickpeas Escabeche With Plantain Strips
In the Spanish-speaking world, the technique of cooking ingredients and then immersing them in vinegar is called escabeche. Anything can be made escabeche; it brings a lovely little shiver of sourness to the table. The writer and cultural critic Alicia Kennedy, who lives in Puerto Rico, likes to use chickpeas, simmering them in vinegar, olive oil and sofrito, a potent blend of garlic, onions, sweet peppers, grassy-bright cilantro and its swaggering cousin culantro. Just before serving, she adds Spanish stuffed olives, for extra richness. The beans are meaty enough to sate and small enough to scoop up with a chip — or, as Ms. Kennedy prefers, to be spooned, almost daintily (‘‘like caviar,’’ she says), onto a delicate strip of crisped plantain, hot from the skillet.
Microwave-Steamed Eggs
The reward for this delightful steamed egg dish, smooth and savory, will seem much too high for the effort. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe cooks entirely in the microwave. The key to that perfect, soft-set wibble-wobble texture (think silken tofu) is using your microwave at around 500 watts — or half its power on a 1,000-watt machine. This lower heat lets the eggs and broth steam together gently until they cohere into something ethereal, existing somewhere between liquid and solid. More slurpable than chewable, it tastes fantastic as a light starter or breakfast on its own, or for lunch or dinner alongside steamed rice and other dishes to complete the spread.
Spanish Tortilla
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
Dumplings With Chile Crisp
Great dumplings are as much about texture as taste, and these double the welcome contrast of tenderness and crunch. Simultaneously fried and steamed in a covered skillet, the wrappers develop crackling brown bases, while the tops become delicately chewy. Inside, the crunch of spicy chile crisp punctuates soft tofu and greens. Wringing water out of both fillings first allows them to soak in the soy sauce and chile crisp and ensures the filling doesn’t end up watery or bland. Another benefit to this vegan filling is the ability to taste it raw and adjust the seasonings before wrapping.
Gilgeori Toast (Korean Street Toast With Cabbage and Egg)
Gilgeori toast, which literally means “street toast” in Korean, is a popular salty-sweet egg sandwich sold by many street-food vendors in Korea. For many who grew up there, it's a nostalgic snack, reminiscent of childhood. Eaten for breakfast or lunch, it’s quick, easy and adaptable. If you don’t have cabbage on hand, toss in any vegetables you have that would add crunch and flavor, such as sliced scallions or julienned zucchini. For a modern twist, try substituting the sugar with different flavors of jam, or dress the sandwich up with your favorite condiments and sandwich fixings.
Gyeran Bap (Egg Rice)
Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the eggs fry and puff up slightly in a shallow bath of browned butter. Soy sauce, which reduces in the pan, seasons the rice, as does a final smattering of salty gim, or roasted seaweed. A dribble of sesame oil lends comforting nuttiness, and runny yolks act as a makeshift sauce for the rice, slicking each grain with eggy gold. (You can cook the eggs to your preferred doneness, of course.) This dinner-for-one can be scaled up to serve more: Just double, triple or quadruple all of the ingredient amounts, using a larger skillet or repeating the steps in a small one.
The Original Nachos
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d’hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today’s nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Lemon Squares
The recipe for these sweet, tart squares, adapted from the “Wellesley Cookie Exchange Cookbook” by Susan Mahnke Peery, was published in The Times in December 1990, part of a Christmas cookie roundup. But they can be made for just about any occasion, whether you’re in the holiday spirit or just craving something with a little pucker. The buttery shortbread mellows a lemon topping, as does the dusting of confectioners' sugar. Make it to cap off a weeknight dinner, or for a weekend afternoon snack, paired with a cup of tea.
Chocolate Self-Saucing Cake
This fun and easy recipe takes inspiration from the self-saucing chocolate puddings that are popular in Britain and Australia. The basic composition is a simple chocolate cake batter topped with a sauce made from sugar, cocoa powder and hot water. While the cake bakes, the sauce magically works its way down to the bottom of the pan, so you have moist chocolate cake on top and gooey sauce on the bottom. Some recipes make a dense and fudgy cake, but this one is a bit lighter, resulting in a fluffy cake with lots of chocolate sauce to spoon over the top. Serve the cake warm, scooped from the pan, with vanilla ice cream or whipped cream, if you like. This is best served the day that it is made. The cake will absorb the sauce as it sits.
Apricot Snack Cake
This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates the fruity flavor. The apricots add natural tartness to balance the rich, buttery cake, but the cake also works well with other stone fruits, like peaches, plums and nectarines. It’s an ideal recipe for using overripe fruits, if you’ve bought too many and can’t eat them fast enough. Perfect for breakfast with coffee or tea, this snacking cake is a great pick-me-up treat any time of day. For dessert, toast the slices and serve warm topped with whipped cream, ice cream or macerated fruit.
Chocolate Pumpkin Swirl Muffins
These chocolate-and-pumpkin muffins make a perfect breakfast on the go, the two flavors united by a hint of cinnamon. If you’d like to dress them up for a party, start by adding 2 tablespoons of finely chopped chocolate to the chocolate batter before scooping it into the cups and skip the sugar topping. Bake and cool the muffins, then top them with a simple cream cheese frosting: Beat together 8 ounces softened cream cheese, 4 tablespoons room-temperature unsalted butter and 1/2 cup sifted confectioners’ sugar. Spread the frosting liberally on the muffins and top with chocolate sprinkles.
Cranberry-Orange Scones
Cranberries and orange are a classic sweet-tart pairing in these scones, which are quick-to-make but super satisfying. Folding the dough a few times, and using a combination of buttermilk and cream creates a flaky and tender texture that is irresistible. The glaze adds another punch of orange flavor, but it is totally optional, if you prefer a simpler scone. The scones freeze well after baking, but for the best texture, make sure to defrost them at room temperature and warm gently before serving. Feel free to swap in another citrus fruit for the orange, and just about any other dried fruit for the cranberries. Tart cherries and lime also make a great combination.
Brown-Butter Maple Muffins
These one-bowl muffins are humble in appearance, but packed with toasty brown butter, rich maple syrup, and a bit of freshly grated nutmeg for warmth. The sour cream gives them a bit of tang and tenderness. Make sure to gently fold in the flour to ensure that the finished muffins are light and fluffy instead of dense and stodgy. The nuts on top are optional, but highly recommended for a bit of crunch and toasty flavor. If you have the time, don’t skip the maple butter glaze; it adds a sweet and savory note that makes these muffins extra special. They are best served warm, with a little pat of butter.
Nutella Banana Bread
This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is “beurre noisette” which literally translates to hazelnut butter.
Chocolate-Chip Banana Bread
This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.
Gochujang Caramel Cookies
Gochujang, the fermented Korean chile paste, offers intrigue in this otherwise classic chewy sugar cookie. A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat. Mixing this dough by hand is highly recommended for the most defined crinkles and the chewiest texture.
Made-in-the-Pan Chocolate Cake
This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don’t see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners’ sugar. Adapted from Mollie Katzen’s “Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook,” this recipe was developed for kids, but adults love it, too. It’s an ideal snacking cake, or you could gussy it up with a simple ganache frosting.
Pumpkin Bread With Brown Butter and Bourbon
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
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.