Snack
993 recipes found
Lemon Drizzle Cake
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.
Sufganiyot (Orange-Scented Jelly Doughnuts)
Some Jewish foods take a lifetime to love. It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish. And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring. This may explain why American Jews have enthusiastically embraced a Hanukkah treat popular in Israel, sufganiyot, or, as we know them, jelly doughnuts. Fragrant with sugar and jam, sufganiyot (the plural of sufganiya) have become a sweeter symbol of the holiday, especially for children.
Colombian Beef and Potato Empanadas
Colombian empanadas are typically quite small — a couple of bites each — and have a crisp corn crust. There are a wide range of fillings you’ll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife’s family typically keeps the seasonings simple — salt, pepper and a dash of paprika — though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.
White Bean and Yogurt Green Goddess
I’ve always had a weakness for green goddess dressing. It has that creamy appeal that ranch dressing also has, with the heady flavor and fragrance of fresh tarragon, which is the key to its flavor. The base is modeled on the bean and yogurt salad dressing base that the Sodexo chef Lisa Feldman has introduced to school lunch programs. Serve it as a dip with spring vegetables like artichokes and asparagus or with crispy salads.
Spicy Pimentón Popcorn
Using more oil than popcorn, a technique developed by Jessica Koslow of Sqirl in Los Angeles, yields a particularly crisp and rich popcorn. Here, the kernels are popped, then tossed while still hot with a combination of sweet and hot smoked paprikas, and bit of earthy cumin. It's a complex mix that can be as hot as you can take it.
Mango Lime Sorbet
This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.
Gluten-Free Apple Crumble
In this unusual recipe by Alice Medrich, adapted from her gluten-free cookbook "Flavor Flours" (Artisan 2014), a combination of white rice flour and oat flour make for an apple crumble with a distinct crunch and butterscotch-like flavor. Ms. Medrich also uses an interesting technique with the apples, baking them halfway through before adding the crumble mixture, which keeps the walnuts from becoming too dark. She also doesn’t peel the apples, though you may if you’d rather. If you can’t find oat flour, you can make your own by grinding rolled oats in a food processor or blender until powdery.
Rye Chocolate Chip Cookies
Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends a nutty complexity to balance the chocolate. And while any chocolate will work in this recipe, dark chocolate is a great match for the rye. A combination of light and dark brown sugar also adds richness and chew beneath the slightly crisp exterior.
Pecan-Raisin Rolls
These sweet yeasted breakfast buns may be prepared and refrigerated in muffin tins overnight so they are oven-ready after one last rise the next day.
Gougères With Pancetta and Sage
What could be better than warm cheese puffs straight out of the oven? How about warm cheese puffs studded with bacon — or in this case, pancetta — and fresh sage? They are salty, brawny and rich; crisp on the outside and soft within. Gougères are best baked just before serving, but if you like you can make the batter ahead, form it into balls, and freeze them, unbaked. Bake while still frozen, adding 5 to 10 minutes onto the baking time.
Lemon Poppy Seed Cookies
These cookies are a celebration of lemon. Rubbing lemon zest into the sugar releases a deep citrusy aroma, and a bit of cream of tartar gives them a snickerdoodle-like texture. This tender cookie has a sunny interior and is coated with crisp poppy seeds. Be sure to shop for poppy seeds where you know there is high turnover, such as from the bulk department in a health food store or a spice shop. They can sit on the shelves for a long time — and can go rancid quickly due to their high fat and protein content.
Mango Lassi Ice
I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule, the sugar in fruit ice should be 15 to 20 percent of the weight of the fruit. This time, I used honey instead of sugar. The result is a creamy, tangy sherbet.
Cream Cheese Sandwiches With Dates, Pecans and Rosemary
For these sandwiches, look for soft, juicy dates. It’s also worth seeking out natural cream cheese rather than the gummy commercial kind, or substitute fresh ricotta. The crisp, salty herbed pecans pair very nicely with the slightly sweet spread.
Buttermilk Cake Doughnuts
Making doughnuts at home might seem like a dream, but it’s an attainable dream. Golden brown on the outside with a tender, cake-like crumb inside, these classic cake-style doughnuts rely on buttermilk and baking powder for their lift and rise. The dough is slightly sticky, but resist the urge to over-flour and over-knead. Like working with biscuits, the dough must be handled delicately or the doughnuts will have difficulty rising as they fry, becoming tough and dense. Be sure to use a thermometer to determine the temperature of oil – too hot and the doughnuts get too dark before cooking all the way through; not hot enough, they’ll be greasy without that signature rise. These versatile cake doughnuts can be glazed, dusted in powdered sugar or tossed to coat in cinnamon sugar, but are their absolute best soon after they’re fried.
Doughnuts
Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
Cowboy Cookies
This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.
Pecan Pie Bites With Gravy
It’s difficult to assess exactly how much the legalization of marijuana in Colorado may have changed the Thanksgiving menu. But it has indubitably increased the snacking that goes on afterward, said Alexander Figura, the chef of Lower48 Kitchen in Denver. That post-meal, late-night snacking has taken on a different kind of intensity now that the munchies are involved. “Stoned people gravitate to more extreme flavors,” he said. “They want something very savory or very sweet, or both at the same time.” His recipe for sticky pecan pie bites dunked into leftover turkey gravy — an after-hours snack among chefs he knows — hits those notes perfectly. The bite-size, bourbon-spiked pecan bars work on their own, too: no gravy or cannabis required. You can bake them up to 5 days in advance.
Ricotta Tart With Lemon Poppy Crust
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It’s an elegant way to end a meal. If you aren’t a poppy seed fan, just leave them out of the crust. Or substitute sesame seeds instead for a similar crunch, if different flavor.
Caramel Cheddar Popcorn
There’s a sweet and salty allure to eating caramel corn and Cheddar popcorn in the same bite, but popcorn purists can keep the two flavors separate. Either way, a giant tin of homemade fancy popcorn is the gift that everyone wants and no one thinks to ask for. And it’s a lot less expensive to make yourself than it is to buy. The popcorn will last stored airtight at room temperature for up to two weeks.
Beignets
The French might have been the first to deep-fry choux pastry, but it’s in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn’t happen, you’ll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar.
Boston Cream Doughnuts
This is a recipe for a popular riff on the classic Boston Cream Pie, with a crisp, flaky doughnut as the vessel for silky pastry cream. The only specialty tool you’ll need is a pastry bag. But you can also poke a funnel into the side of the doughnut and spoon the cream into the center of the pastry.
Allergy-Friendly Cookies
For a family with a child with allergies to milk, eggs and nuts, having a go-to recipe for a safe treat is especially important. These cookies allow the writer Curtis Sittenfeld and her family to feel a sense of control over what they eat together. And they look like regular chocolate chip cookies – an advantage for kids frustrated by needing to have special foods.
Soy-Sauce-Pickled Eggs
Yusuke Shimoki runs Engawa, a tiny bar in Japan. To accompany his sakes, he occasionally serves soy-sauce-pickled egg yolks, which he cures in a mixture of mirin-sweetened soy sauce and a strip of the dried kelp known as kombu. A recipe for it appeared in The Times in 2015, after Shimoki visited the United States. You can marinate the yolks for as little as 6 hours and as long as a couple of days, but they are perhaps best after 8 or 9 hours, when the yolks become creamy, with a slightly firm skin.
Date and Walnut Cookies
This recipe comes from “Treasured Recipes Old and New 1975,” a community cookbook by the Schuyler-Brown Homemakers Extension in Iowa Falls. It was contributed by Wilma Miller, who credits the recipe to her great-aunt. Ms. Miller wrote that the original recipe called for two pounds of walnuts, but that she prefers it with pecans “and not that many.” That makes sense. Mixing in even a pound of nuts requires the arms of a sturdy farm wife. The recipe yields enough for an entire church supper.