Snack
989 recipes found
Baked Oatmeal Breakfast Bars
Perfect for breakfast, these bars feel like cake but taste like a granola bar in the best way. They are light but substantial. Instead of old-fashioned rolled oats, these bars call for quick-cooking oats and a little bit of all-purpose flour. Rolled oats don’t soften enough in a quick bread but quick-cooking oats bake up soft and fluffy. Delicately flavored with cinnamon and a bit of applesauce, they are simple but satisfying and easily dressed up. Try adding up to 1½ cups of mix-ins like chocolate, shredded coconut or dried fruit, or a combination. Leftover slices are delicious toasted in a skillet with butter and sprinkled with flaky sea salt.
Avocado, Edamame and Yuzu Dip With Furikake
This voluptuous dip “couldn’t be simpler,” wrote Ravinder Bhogal, the chef of Jikoni in London, in her cookbook “Comfort and Joy” (Bloomsbury, 2023). Tumble avocado in a food processor with ginger, for a subtle sweetness and restorative sting; soy sauce, standing in for salt but rounder and deeper; toasted sesame oil, earthy and plush, making everything it touches more intensely itself; and edamame, for body (and protein). Then stir in yuzu, a citrus that’s sweeter and gentler than lemon, lending a sherbety tang, and light where avocado is luscious. (If you don’t have any on hand, try squeezing together lemon and clementine.) A dose of sambal brings a throb of heat, if you like, while a dusting of furikake adds crunch. Ms. Bhogal serves the dip on toast at her restaurant, but you can dispense with the formality of framing it as a meal and eat it straight, dunking the likes of carrots, radishes, tortilla chips and Thai prawn crackers.
Instant Pot Yogurt
Making yogurt from scratch is just one of the Instant Pot’s many functions — and one worth exploring if yogurt is a repeat purchase on your grocery list. Like many homemade approaches, DIY yogurt offers big benefits, including the low cost as well as ingredient control. Any plain yogurt with active cultures will work here, but a powdered starter can also be used (see Tip). Go wild on flavorings (add vanilla, coconut or almond extracts; espresso or cocoa powders; lemon zest; or saffron threads) and sweeten to taste with honey, agave or maple syrup. (Just make sure the enhancers are mixed in after the yogurt is fully set and chilled.) The yogurt lasts in the fridge for up to 2 weeks; make use of any extra in smoothies, rice dishes, curries, baked goods and marinades.
Kimchi, Egg and Cheese Sandwich
For heat, crunch and a jolt of brightness, add kimchi to your breakfast sandwich. Most classic egg sandwiches, like sausage or bacon, lack the necessary acidity to balance out the richness of the other ingredients, which is why we often slather on ketchup — it’s sweet, but also tart. By replacing the meat with kimchi, the flavors in the sandwich are awakened. If your fridge isn’t always stocked with kimchi, you can also use another pickled vegetable, like sauerkraut or chopped pickled peppers or dill pickles.
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7-Layer Buffalo Chicken Dip
Buffalo chicken dip gets the seven-layer treatment with refried beans, pepper jack cheese, blue cheese crumbles, crispy bacon, and more.
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Scottish Oatcakes
Oatcakes—savory, crumbly Scottish crackers—are delicious on their own, or with several slices of cheese.
Matcha Overnight Oats
Oats and a matcha latte make a wonderful breakfast pairing, but this recipe goes one step further to combine them into matcha overnight oats, an effortless breakfast that will delight lovers of efficiency and morning matcha. For vibrantly colored oats and a strong matcha flavor, whisk the oat mixture with a full teaspoon of matcha powder, but feel free to decrease that amount for a more delicate flavor or lower caffeine level. Refrigerate the oat base at least 3 hours to thicken (or overnight), then adjust the desired thickness to taste, adding more milk to thin as desired. To serve, top with thick, creamy Greek yogurt and vibrant fruits of choice, like raspberries, mangoes and blueberries.
Cinnamon Date Smoothie
When the craving for a cinnamon bun strikes but you don’t want to go through all the proofing, forming and baking, this smoothie almost hits all those notes in a snap: buttermilk steps in for the tang of cream cheese icing, dates offer their caramelly sweetness, and nutty flax brings that freshly baked aura. Don’t skimp on the salt, which helps all the flavors pop.
Applesauce Coffee Cake
This warmly spiced, moist apple cake is the cozy breakfast, afternoon snack or dessert that dreams are made of. The top is covered with a generous layer of crumble that’s spiced with cinnamon or your favorite pumpkin spice blend and caramelized on the edges, which adds delicious toasty flavor and wonderful crunchy texture. The topping is at its most crisp the day that it is baked, but the cake stays soft and delicious for a few days when stored in an airtight container at room temperature. Brew a cup of tea or coffee, slice a piece of cake and enjoy these cozy flavors in any season.
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Is It a Bierock or a Runza? These Savory Midwestern Buns Are Delicious Either Way
Bierocks—comforting beef-and-cabbage filled buns—were brought to Kansas and Nebraska by immigrants in the late 1800s and remain a Midwestern staple to this day.
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Tanghulu (Sugar-Glazed Skewered Fruit)
Long before tanghulu—skewered fruit glazed in sugar—became a TikTok darling, it was a snack eaten by Chinese royalty. Today, it’s a popular street food in China and Taiwan. Here’s how to make your own jeweled lollipops at home.
French Onion Dip
The simple combination of a packet of French onion soup mix and a tub of sour cream is instantly delicious. Paired with crinkle cut potato chips, it’s the dip that everyone can’t stop eating. All the flavor found in that packet of soup mix can be duplicated — and perhaps improved upon — in this homemade version. Dried onion flakes are replaced with sweet and silky caramelized onions, which are time consuming but worth every minute. They are joined by onion powder, garlic powder, cayenne and Worcestershire sauce and stirred into sour cream, which creates a smooth and deeply flavorful dip that promises not to break your chips. If you want to make this recipe vegetarian, replace the Worcestershire sauce with a few splashes of soy sauce to taste. If you are looking for extra tang, replace some of the sour cream with Greek yogurt. If you crave a bit more fatty flavor, replace some of the sour cream with mayonnaise. And if you somehow don’t crave potato chips, serve this dip with crudités.
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Skip the Store-Bought Stuff and Make Your Own Gourmet Popcorn at Home
Make popcorn in the microwave in a brown paper bag—not the store-bought microwaveable stuff that comes pre-coated in flavors, but your own. A bag of microwave popcorn is incredibly easy to make at home and lets you customize your popcorn with your own flavors.
Pão de Queijo (Chewy Cheese Buns)
Brazil's pão de queijo stands out among Latin American cheese breads for its simplicity and irresistible chewiness. The secret lies in tapioca starch, extracted from cassava root (also known as manioc or yuca) native to Brazil, which gives these buns their distinctive texture. Pão de queijo is traditionally made with queijo minas, a cow’s milk cheese with a mild flavor, plus sweet or sour tapioca starch (or both), but this adapted version uses more readily available cheeses and omits the sour tapioca starch without compromising that addictive chewy texture. The straightforward nature of this recipe is a great way to highlight your favorite cheese's flavor. While pão de queijo is traditionally enjoyed on its own, the optional tangy, sweet-heat guava dipping sauce pairs perfectly with it, offering a Caribbean twist on that classic guava and cheese pairing. You can freeze the buns for future meals and bake them off as needed, as they are best eaten the same day they are baked.
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The Crispy Fried Fish Fritters I'm Making for All My Friend's This Holiday Season
With crispy edges and tender, slightly dense centers, bacalaitos, Puerto Rican fried salt cod fritters, are a great snack or appetizer to feed a crowd.
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The #1 Holiday Cookie My Friends and Family Request Year After Year
These tender brown sugar shortbread cookies are rich and buttery, with a savory kick from just the right amount of salt.
Kettle Corn
Crunchy, sweet and salty kettle corn is a nostalgic childhood reminder of fairs, farmers markets and snack shacks. A feel-good anytime snack that is hard to walk away from, homemade kettle corn can be prepared easily with a handful of ingredients. Use a large (6-quart), tall and wide pot so the kernels have plenty of room to pop and the sugar doesn’t burn. A lighter-weight pot is also helpful to minimize the workout your arms will be getting with all the shaking. A glass lid is useful to better keep an eye on the kernels as they pop. You’ll be tempted to keep popping every last kernel, but it’s best to lose a few kernels than risk scorching the kettle corn and ruining the whole batch. Err on the side of caution, and remove the pot from the heat sooner than later. Kettle corn is best served right away but will keep, covered, for up to 5 days.
Ginger Sesame Granola
Anchored by earthy tahini, oats and almonds, this just-sweet-enough mixture pops with each bite of vibrant candied ginger. A touch of zippy ground cardamom and floral vanilla and a generous dose of flaky salt further enhance the complex aromas. The addition of egg whites helps to bind the ingredients together and provide an extra boost of morning protein, although they are easily omitted to accommodate dietary restrictions. Make a big batch in the evening to warm and perfume your home, then enjoy it sprinkled over yogurt for an easy breakfast.
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British Mince Pies
This holiday season, take the time to make your own British mince pies, which have a boozy mixture of grated fresh apples, dried fruit, brown sugar, and citrus.
Ginger-Scallion Squiggles
Crunchy, flaky and aromatic with ginger and scallion, these squiggles are a fun twist (pun intended) on the classic cheese straw. Instead of cheese, these puff pastry appetizers are studded with ginger, scallions, nori, peanuts and red pepper flakes — and instead of straight sticks, they’re curved and curled to make snake-like squiggles. Serve them at your next cocktail party, as an afternoon snack to visitors or as an appetizer before a bigger meal. They’re the most crisp the day they’re made, but can be kept in an airtight container at room temperature for up to one day.
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Maja Blanca (Filipino Coconut Pudding With Corn)
Sweet corn and creamy coconut star in maja blanca, a luscious Filipino dessert.
White Bean Dip With Cumin-Chile Oil
This silky white bean dip has a crowd-pleasing, hummus-like appeal, but it’s seasoned with toasted cumin, lemon zest and chile flakes instead of tahini. Drizzling warm cumin oil over the top brings out the earthy flavor of the beans and adds a richness that makes the dip even more velvety. You can make the dip up to five days ahead (store it in the fridge), but don’t add the cumin oil until right before serving for the most pronounced contrast of flavors and textures.
Halloumi-Stuffed Sweet Peppers
Mini peppers make adorable, colorful wrappers for cheese in this sweet and savory recipe that’s extremely easy to make. Just stuff the diminutive peppers with chunks of cheese (halloumi, or paneer also works), some garlic and herbs, then roast until they collapse into soft, caramelized heaps filled with salty, not-quite melted cheese. You can serve these on crostini or lettuce to make festive finger food, or plop them on salads, rice dishes, eggs or beans.
Chocolate Banana Muffins
Overripe bananas find another happy home nestled in these super-moist, chocolatey muffins. These muffins teeter between breakfast and dessert thanks to the addition of semisweet chocolate chips. For an extra special treat, warm halved muffins in a skillet with a pat of butter and sprinkle with a bit of kosher salt. A swipe of cream cheese wouldn’t hurt either. Freeze overripe bananas peeled in order to make baking with them even easier. Let them thaw first and then stir any liquid back in before measuring the mash.