Snack
989 recipes found
Chile Cheese Toast
A comforting snack made for kids and adults all across South Asia, chile cheese toast is endlessly riffable. From simply sliced white bread and Cheddar, popular with the kids, to something fancier using brioche or sourdough, variations are abundant. Play around and adapt ingredients to find the best version for you. Serve at tea time as a snack, pack in a lunchbox or enjoy as a meal on a busy afternoon that may require ease and comfort.
Potato Pete’s Potato Scones
These scones are surprisingly decadent for a recipe devised in wartime Britain as a way to stretch rations of flour and butter. As adapted by the historian Eleanor Barnett from a 1940s pamphlet produced and published by the Ministry of Food, it uses up leftover mashed potatoes and lets you get by with about half the amounts of flour and butter that a typical scone recipe might require. There’s less of a rise, since potatoes lack gluten and thus can’t create the long, elastic strands of protein that trap air and bring buoyancy. But the extra starch gives the scones softness and a delightfully tender crumb. Out of a limited batch of ingredients, you 12 scones, enough to create 6 scone sandwiches with your choice of filling: a sweet slather of cocoa powder, sugar, butter and a dash of milk, evoking cake frosting, or a quick savory slaw of shredded cabbage and carrots, livened up by onion chutney.
Banana Muffins
The quintessential breakfast on-the-go, these banana muffins are tender, light and just sweet enough. A pinch of cinnamon is all they need but 1/2 cup of chopped walnuts, chocolate or even candied ginger wouldn’t hurt. Starting the oven at 425 degrees gives the muffins a boost right at the start. The water in the batter (from the bananas and sour cream) turns to steam quickly and the muffins puff up and create a nice dome. Lowering the heat to 350 degrees then allows them to cook through more gradually. Just don’t forget to turn the oven down right before you pop the muffins in.
Grilled Peanut Butter and Jelly Sandwich
A PB&J is pretty good no matter how you make it, but grilling it makes it glorious. If you toast the sandwich in a buttered skillet, like you would a grilled cheese, the outsides brown while the peanut butter and jam warm and ooze — no more tacky peanut butter stuck to the roof of your mouth. (And that’s right: This sandwich is best with fruit jam or preserves, not jelly.) It’s still a trusty PB&J, but warm, creamy and crisp. It might become your new standby.
Easy Blueberry Cream Scones
All you need is a bowl, fork and baking sheet to make these scones, which end up crisp on the outside and tender within. The recipe doesn’t include the added step of cutting butter into flour, which yields the kind of sturdier, breadier scones found in bakeries and requires extra tools, skills and time. Instead, it’s a streamlined version of cream scones, where the dough is often rolled or patted flat then cut into rounds or wedges. Dropping the batter onto the baking sheet in mounds not only makes these easier to throw together, it also ensures the scones stay soft, as does a short rest in the refrigerator. Folding in berries make these lovely for breakfast or brunch, while stirring in currants gives them a classic tea time feel. They’re rich enough to enjoy on their own, but they also taste great slathered with jam and clotted cream or butter.
Grilled Cumin Lamb Skewers
This surprisingly simple marinade yields a complex taste experience of rich, smoky lamb spiked with chili powder and the unique numbing sensation of Szechuan peppercorns.
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Rich and Tender Chocolate Babka
Rich, tender, and filled with just the right amount of chocolate, this delicious babka will fill your home with the enticing scent of yeasted dough and cocoa.
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Canadian Butter Tarts
Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. Here’s how to make them.
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Millionaire's Shortbread
With layers of tender shortbread, rich caramel, and dark chocolate, millionaire’s shortbread is a luxurious confection worth making at home.
Tea Cakes
A beloved treat in Southern baking, these simple, dense, slightly sweet cakes moved to the North during the Great Migration, becoming part of the culinary traditions of northern Black communities like Weeksville in Brooklyn. Similar in texture to a British scone, and the perfect accompaniment to tea or coffee, tea cakes were made by enslaved Africans on plantations using easily accessible ingredients like eggs, baking powder, flour and sugar. Endlessly adaptable, the dough can be modified by adding more baking spices, such as clove or allspice. You also can use your preferred sweetener, whether it’s molasses or honey, in place of white sugar; just reduce the amount to 3/4 cup.
Blueberry Corn Muffins
There are corn muffins, and then there are blueberry corn muffins. The simple addition of fruit transforms the bread basket staple into a glorious, slightly tart treat equally suitable for dinner or breakfast (or anything in between). Don’t skip the ten-minute rest in step 2 — it allows the batter to hydrate and creates an A+ dome — but make sure to stir in the blueberries after that, so the juices don’t seep and create a grayish tint. Serve these muffins as a grab-and-go breakfast, alongside a bowl of chili or slathered in honey butter to accompany a barbecue spread.
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Chilled Carrot Soup
This chilled carrot soup is smooth and creamy, even though it has no dairy in the soup base. Fresh mint adds a bright herbal note, while a creamy dollop of spiced yogurt finishes it off.
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Banana Granola
This recipe combines everything we love in banana bread—its mellow flavor, gentle spice, and nutty crunch—into a tender yet crisp granola that's loaded with dried fruits, whole grains, crunchy seeds, and macadamia nuts.
Brown Butter Peach Cake
This moist cake, studded with peaches and infused with a nutty brown butter, is topped with a buttery brown sugar crumb topping that, once baked, gives the cake a delicious golden crispiness. A maple syrup glaze at the end is optional, but it plays well with the nuttiness of the brown butter and the sweetness of the peaches. Made without a mixer, this is a perfect breakfast or brunch, served with coffee, or as a dessert, served next to a scoop of vanilla ice cream.
Old Bay Party Mix
Make this zesty snack mix for your next party, or keep a batch on hand for a pick-me-up. Throughout parts of the Chesapeake Bay, the scent of Old Bay seasoning, a heady combination of paprika, celery, black pepper and other secret herbs and spices, is synonymous with summer and seafood. But Old Bay can be used on so much more than crabs and shrimp, including baked into snacks for a crispy party mix. The mix-ins featured nod to sides you might find alongside blue crabs or clam chowder — potato chips, corn (in the form of corn nuts) and oyster crackers — but feel free to use 8 cups of whatever cereals, crackers, chips and nuts speak to you.
Fried Eggplant
These crispy breaded eggplant rounds make a delicious appetizer served with marinara sauce for dipping. The key to tender, creamy eggplant with a crisp, crunchy coating is slicing the eggplant thinly and salting it to draw out excess moisture before breading. Coated in seasoned panko, the eggplant rounds cook in under 3 minutes, meaning you can fry the whole batch in under 15 minutes and serve the rounds piping hot. If you’re planning ahead, you can also bread the eggplant slices and refrigerate them on a paper towel lined plate for several hours before serving.
Island Vibes Zucchini Bread
This zucchini loaf is the ultimate summertime remix of a classic favorite. Zucchini bread is a welcome standby treat and jazzing it up with fresh charred pineapple and coconut really elevates its flavor. The key to perfecting this recipe lies in removing as much moisture as possible from the zucchini so the bread does not end up compact, weighed down by the vegetable’s water. Light and fluffy is the goal and using a towel to squeeze out excess liquid works wonders. Also, charring the pineapple in your kitchen removes its excess juice and gives it a smoky essence without having to light the grill. If you already have your grill going, you can cook the pineapple on it for even deeper charred notes.
Tomato and Cottage Cheese Salad
In this deviation from a Caprese salad, slices of heirloom tomatoes are topped with dollops of cottage cheese and layered with red onions, olive oil and tender herbs, plus a savory spice blend inspired by everything bagels. Cottage cheese is a great blank canvas ingredient that plays well in sweet and savory applications, adding creamy richness to this tomato salad. Serve it up with grilled French bread at dinnertime or toasted bagels for a sunny summer brunch. Like most summer cooking, this dish is adaptable: Feel free to swap out the spice blend for your favorite textural alternative; try dukkah or za’atar.
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This Salty-Sweet Chocolate Porridge Will Fully Convert You to a Breakfast Person
Drizzled with condensed milk and a smattering of dried anchovies, this porridge is typically served for breakfast or as a midday snack in the Philippines.
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Aperol Spritz Granita
Made with Prosecco, Aperol, club soda, and a touch of lemon and orange juice, this refreshing granita is a fun spin on Aperol spritz, the classic Italian aperitivo.
Zucchini Fritters
Mildly flavorful zucchini tends to adapt to whatever ingredients the vegetable is paired with, and here, a heap of tender herbs and lemon zest brings out the best in this summer staple. Crisp on the outside and creamy on the inside, these fritters are relatively simple to assemble: grab a box grater and some other seasonal produce, including scallions and basil or dill, and heat up the skillet. You’ll need to make them in batches, but frying only takes a few minutes per side. A little baking powder in the batter provides rise for extra-fluffy fritters. Serve them as a party starter, with tzatziki as a dipper, or as a summer side to burgers or grilled salmon.
Air-Fryer Zucchini
Popping zucchini into the air fryer is a quick way to cook the beloved summer vegetable, but the squash’s high water content can lead to sogginess. For crisp, can’t-stop-eating zucchini, employ these smart tricks: Remove the seeds, don’t salt before cooking, thoroughly dry the zucchini pieces, and finally, toss them with a little mayo before sprinkling with a mixture of panko, Pecorino Romano and cornstarch. You’ll end up with tasty, lightly crisped zucchini nuggets with a salty bite. For a vegan version, substitute vegan mayonnaise or olive oil and use nutritional yeast in place of the cheese.
Olympic Chocolate Muffins
How to make the viral 2024 Olympic chocolate muffins at home.
Flour Tortillas With Honey and Butter
Every culture has some kind of basic flatbread. The recipe for this one, originating in New Mexico in the early 20th century, is quick, simple and rustic. You can roll the tortillas out to a thinness or thickness of your preference. For this purpose, keeping them a bit thicker and eating them hot off the comal, with soft salted butter and honey, is a great joy. You can also roll them thinner for tacos, keeping them warm in towels or tortilla warmers until you are ready to use them.