Snack
995 recipes found
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.
Jelly Doughnuts
Where doughnut shops tend to rely on fluorescent red, sickly sweet jelly, you are free to use jelly (or jam, or marmalade, or whatever you like) that actually tastes good. 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 jelly into the center of the pastry.
Gluten-Free Banana Chocolate Muffins
These dark chocolate muffins taste more extravagant than they are. Cacao — raw chocolate — is considered by many to be a “super food.” It’s high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.
Lamb and Eggplant Pide
Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store-bought pizza dough, if you like. Spiced ground lamb is a typical Turkish topping, but we use some diced eggplant and a bit of yogurt and mint as a nod to moussaka. Adding an egg to the yogurt thickens it, so when it’s cooked it becomes an almost-cheesy layer between the meat and dough. If you can’t find ground lamb, you can substitute ground beef, and for a vegetarian version, omit the meat and double up on the eggplant.
Salty Peanut Chocolate Chip Cookies
These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch the timer — if they are overcooked, they will lose their chewiness.
Sichuan Chile Crisp Sundae With Peanut Streusel
This sundae is based on the soft serve and chile oil combination that started showing up in Chengdu and Chongqing in 2018. The combination doesn’t sound like it should work, but it does, especially paired with a Sichuan snack-inspired spicy peanut streusel. You can use store-bought chile oil or chile crisp, such as Lao Gan Ma, in place of homemade Sichuan Chile Oil. You can also omit the peanut streusel or replace it with crushed peanuts.
David Tanis’s Chocolate Hazelnut Ice Cream
Homemade ice cream is fun to make all year round, especially now that many home ice cream machines use frozen cylinders instead of ice. For this rich, smooth ice cream, seek out top quality dark cocoa and chocolate. Hazelnuts with chocolate is a winning combination, but other nuts may be substituted; you may also omit nuts altogether.
Pakistani Potato Samosas
Samosas are popular snacks in Pakistan, India and elsewhere. The delicious fried parcels are often sold on the street, but the best ones are made at home. You can make the flavorful potato filling in advance if you wish. The highly seasoned potatoes can be served on their own as a side dish. Ajwain seed, a spice with a thyme-like flavor, is available from south Asian groceries or online spice merchants.
Chocolate Ice Cream Profiteroles
Profiteroles are among the most irresistible desserts. They are essentially dolled-up cream puffs, usually drizzled with chocolate sauce and sprinkled with chopped nuts. Adding dark chocolate ice cream catapults them heavenward, to everyone’s delight. More romantic recipes, from dinner for two to chocolate for all, can be found here.
Halvah Semifreddo With Hazelnuts
Aglaia Kremezi, a historian of Greek food who eschewed sesame desserts as a child, is now an enthusiast. In her own kitchen, she has rethought the traditional tahini filling for a Lenten cinnamon roll called tahinopita, and developed a super-easy recipe for halvah semifreddo, a frozen emulsion of fresh whipped cream and crystalline halvah. It is a spectacular dessert to serve at a dinner party, and the sesame undertones will surprise and delight guests.
Gajak (Peanut-Sesame Brittle)
This recipe for gajak — an Indian treat that’s like a cross between peanut brittle and sesame candy, but with more nuanced flavor — comes from the North Carolina chef Cheetie Kumar, who always had it at Diwali and loves the way the flavors magically coalesce after the mixture sets for 45 minutes. Peanuts and sesame are found together in sweet recipes all through Northern India, and even appear as co-stars in savory dishes in the states of Gujarat and Maharashtra in chutneys and stuffed in eggplant. Jaggery adds some savory undertones that you can't get from regular sugar. You can find it online, at Indian grocery stores or some larger Asian supermarkets (look for blocks or balls, rather than granulated jaggery). It’s crucial to have your ingredients ready before starting; the gajak comes together fairly quickly but the sugar can burn if you don't watch it carefully. Cutting the brittle when it’s warm will yield pretty, uniform pieces, but it can also be broken once it has hardened into uneven, rustic chunks.
Peach Focaccia With Thyme
This lightly sweet, slightly savory focaccia is delicious any time of day: Sprinkle the top with sugar after brushing it with melted butter and serve it alongside eggs for a special brunch. Or skip the extra sugar and add it to your next cheeseboard (it’s terrific with a sliver of salty cured meat and a wedge of hard pecorino). For cocktail hour, top it with honey and goat cheese for a lovely appetizer. But it’s really best at its simplest — devoured with your hands, straight out of the oven.
Puff Puff
The genius of puff puff is in the simplicity of the dough: A nutmeg-spiked batter, a bit of patience for the yeast to rise and time to fry up the balls will result in the most delightful little puffs. If the batter seems wet, you are on the right track. The consistency should be similar to a yeasted pancake or waffle batter. Tossing the fried dough in spiced sugar is optional, but recommended: The added layer creates an irresistible crunch. Enjoy warm or at room temperature.
Almond Cake With Peaches and Cream
This tender, golden cake, adapted from Lindsey Shere’s “Chez Panisse Desserts,” walks the line between dense and light, with a fine, moist crumb and deep marzipan flavor that comes from a combination of homemade almond paste and a touch of almond extract. Easily made in a food processor, it’s a versatile cake that you can dress up any way you like. Here, it’s topped with peaches and cream, but it’s just as good with berries, nectarines, plums or poached pears. Or leave it plain for a more restrained dessert or afternoon snack. You can vary the nuts for the paste here, too. Substitute unsalted roasted almonds for a toasty, earthy flavor; hazelnuts for woodsy notes; and pistachios plus a dash of orange blossom water for a heady, floral notes. This cake will keep for up to two days well wrapped at room temperature or five days in the fridge.
Mushrooms on Toast
Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It’s cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.
Mughlai Paratha
Mughlai paratha is a popular street food found in Bangladesh that traces back to the Mughal Empire. It’s a crisp, flaky, pan-fried flatbread that’s stuffed with fluffy eggs and fiery chiles, and gently spiced with earthy turmeric. Paratha is extremely customizable, so you can use what you have; this version is vegetarian, but keema, a spiced ground meat mixture, is often added. Vegetables like diced bell pepper or a handful of baby spinach are untraditional and welcome, but be mindful of the water content of the vegetables you choose or the eggs will weep. The end result is satisfyingly savory and addictive in its contrasting textures.
Chocolate Chip Cookies With Black Sesame and Seaweed
This complex and earthy cookie comes from Zoe Kanan, the pastry chef at Simon & the Whale restaurant in New York, and proves the notion that ingenuity is often born of necessity. While working in Hong Kong on a collaborative dinner with Yardbird restaurant, Ms. Kazan found herself with a glut of specialty ingredients at her disposal. Inspired by the experimental flavor combinations for which her mentor, Christina Tosi, is known, Ms. Kanan added black sesame paste, seaweed and sesame seeds to a tahini chocolate chip cookie recipe she’d been developing. Deeply chocolatey and extremely savory, the result —this cookie, created for the 2019 NYT Food Festival — is perplexing at first bite and addictive after that.
Seared Tuna, White Bean and Fennel Salad
Rich tuna and creamy white beans are the foundations of a favorite warm-weather Mediterranean salad, often accented with tomatoes and onion. Here, well-seasoned tuna fillet is instead seared rare in a cast-iron skillet, though it could also be grilled over hot coals. But feel free to use best-quality canned tuna, and skip the cooking altogether. The crisp, thinly sliced fennel adds freshness and mirrors the fennel seed in the seasoning.
Crispy Polenta Medallions
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil – they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.
Fried Green Beans, Scallions and Brussels Sprouts With Buttermilk-Cornmeal Coating
This buttermilk batter fries up to a fluffy/crispy coating. When I was deciding what vegetables I wanted to coat and fry with this batter I knew that I would use scallions and green beans. (I used green beans with almost all of my recipe tests this week) Then I found a half-pound of brussels sprouts that had seen better days in my crisper. I trimmed off the yellowing outer leaves, quartered them, gave them a dunk in the batter and eased them into the hot oil. Now I will never throw out old brussels sprouts again. Okra would also be a good choice for this recipe. You can serve these plain or with any number of dips, either spicy (think Sriracha or chipotle aioli) or Japanese.
Deep-Fried Cauliflower With Crispy Dukkah Coating
Deep-fried cauliflower is a Middle Eastern specialty, so why not make it even more Middle Eastern and use a batter made with dukkah, the complex Middle Eastern condiment made with a mixture of nuts, seeds, spices and, in this version, chickpea flour. The batter is thin (you have the option of adding a bit more chickpea flour) but the cauliflower gets just enough of a coating to come out of the oil with a perfect thin crispy shell. Serve it with garlic-laced yogurt or with tahini sauce. In this recipe you have the option of using olive oil, which is traditional; but use a work-horse oil, not the expensive oil you reserve for drizzling and dressing salads.
Cervelle de Canut (Herbed Cheese Spread)
The author Bill Buford spent years in Lyon, France, researching French cuisine for his book “Dirt.” He picked up this recipe from a modern Lyonnaise bouchon, Le Bouchon des Filles. The simple, savory mixture of fromage blanc with shallots, garlic and other seasonings is a mainstay in Lyon, where it often appears with the cheese course. (Or it may be the cheese course.) The name means silk worker's brain, a mysterious reference to the days when silk weaving made Lyon rich. This version is set apart by its lavish use of fresh herbs.
Herb Fritters
Inspired by a recipe in Clifford A. Wright’s “The Little Foods of the Mediterranean,” these fritters are light and delicate. You can use a mix of herbs and finely chopped greens – mild ones like spinach and chard, or more robust greens like dandelion or arugula – or all herbs, or all greens. You can also use this batter as a vehicle for other finely chopped or grated vegetables, like cabbage or carrots, onions or leeks. The fritters make a great hors d’oeuvre or side dish.