Snack
974 recipes found
Pimento-Stuffed Eggs
You may know these as “deviled” eggs, but since they are often served at church functions, they’re sometimes referred to instead as “stuffed.” Here, they’re filled with a combination of their cooked yolks and some favorite ingredients in Louisiana cookery — from pimento peppers to paprika to cayenne — which add a pinch of heat to these savory bites. The relish adds just enough sweetness to balance out the pungent flavor from the Dijon mustard. Be sure to remove the shells from the eggs as soon as they are cool enough to handle so the peeling will be easier. The stuffed eggs can be prepared up to three days in advance, but they are best the day they’re made.
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Southern Cathead Biscuits
These extra large biscuits are crisp, golden, and exceptionally fluffy. Plus: They're easier than classic cut biscuits.
Spicy Tuna and Avocado Tostadas
Topped with a cross between a chunky guacamole and a tuna salad, these tostadas are a super satisfying, no-cook lunch or dinner for a steamy summer night when turning on the stove is a no-go. Instead of fresh tuna, this recipe employs the tinned variety, making these tostadas accessible for any budget. The simple serrano and lime dressing is tart and spicy with a hint of creaminess that balances the lean nature of canned tuna. Eat the salad like a dip with a bag of totopos at your desk, or pack it up with a bottle of wine and assemble your tostadas outside for a picnic in the park or day at the beach.
Carrot and Orange Salad
In Morocco, when temperatures soar, this refreshing dish is often served to help combat the heat at the beginning of a meal. The crispy carrots and sweet orange juice work to cleanse the palate and refresh the senses before enjoying heartier dishes. Beyond this dish’s refreshing qualities, its vibrant flavors and simple preparation make it perfect for summertime gatherings or as a light snack any time of year. Although the dish is referred to as a salad, its light consistency is closer to a chilled soup due to the orange juice. Make sure the shredded carrots and the orange juice are both chilled before mixing them with the rest of the ingredients, and chill the serving bowls too, if you like.
Aloo Tikki (Potato Cutlets)
Aloo tikki, or potato cutlets, are a popular South Asian street food perhaps due to the ease with which they travel and their versatility: They can be eaten as a quick, compact snack and also lend themselves to being slathered in chutney and wrapped up in naan for a full meal. The hearty, heavily spiced and textured tikki is commonly found on tea trolleys as well as at mealtimes in homes. They may be served as an appetizer, a side to many main courses or as the meal itself. Typically fried in a small amount of oil, this version calls for baking the cutlets to minimize mess and to efficiently entertain a large party or household. Make the potato mix a few days ahead, or freeze the cutlets for up to 3 months — perfect for spontaneous hosting.
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Bakery-Worthy Meringue Cookies
With a little know-how, you can make spectacular meringue cookies that won’t break or weep on you.
Chicharrones
A snack prized for their crunch and salt factor, chicharrones commonly involve fried pork skin. You’ll find versions across Spain and Latin America where they might be crisped by methods that include deep-frying, baking or boiling. This recipe uses long, 1-inch-wide pork belly strips that include the skin, fat and belly. In order to get them as crisp as possible, they’re rubbed with baking soda before cooking. Next, they’re rinsed and submerged in water in a nonstick skillet. They’ll simmer and tenderize as the water evaporates, then eventually they sizzle in their own rendered fat. (A splatter screen will help protect you from the pork belly skin as it crackles and crisps in the pan, and long sleeves will help prevent any hot oil burns.) Serve these meaty, crunchy chicharrones on their own, with lime wedges, or with one-pot rice and beans.
Sheet-Pan Pizza al Taglio
Popular in Rome, pizza al taglio is a rectangular pizza that’s sold by the slice and is often eaten on the go as a salty, savory snack. The dough tends to be crisp-edged and light rather than chewy, and the toppings, which can vary widely, are often seasonal. This quick, untraditional version can be made on a sheet pan in less than three hours. It has a puffy, no-knead crust that’s imbued with olive oil (like focaccia) and extremely easy to make. Feel free to play with the toppings. Cooked vegetables (thinly sliced potatoes, artichokes, roasted peppers), sliced prosciutto or mortadella, olives, other cheeses, or tinned fish like anchovies or tuna can all be added after the pizza is baked.
Butter Bean Dip With Frizzled Onions and Preserved Lemon
Though creamy, mashed beans provide the foundation, the frizzled onion mixture is the true star of this dish. Cooked quickly over high heat, with layers of garlic, cumin and preserved lemon, these onions are sweet and salty, rich and acidic, making this a surefire hit with minimal effort. Canned butter beans are then briefly cooked in the fragrant frizzled onion oil before being mashed (or blended, if you prefer a smoother texture) to create the perfect base. If you can’t get your hands on preserved lemons, fresh lemon pulp and finely sliced zest can be used; just be sure to add an extra pinch of salt, too. This makes for a great side or dip, or spread it on pita and use as a filling for the ultimate chicken or cauliflower shawarma.
Pink Peppercorn-Marinated Goat Cheese
This simple recipe from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur” recalls mornings in Antibes, a charming seaside peninsula between Cannes and Nice. If you find yourself there, wandering the market on Cours Masséna, make your way to the cheese stall and order the tomette à l’huile, a round of bright white chèvre in olive oil. Or ask for the freshest chèvre and make it yourself, as in this recipe. With a baguette, your afternoon is set.
Garlic Butter Steak Bites
Inspired by bite-size steak tips — the highly snackable bar food that’s beloved in Boston and the greater New England area — these garlic butter steak bites follow a classic bistro flavor profile accented with a punch of soy sauce. They’re quick and clever: Cutting steak into small pieces creates more surface area to quickly soak up a marinade, and the morsels cook off in just minutes. Here, they are marinated in a mixture of soy sauce and olive oil, then finished in the pan with a swirl of butter, garlic and parsley. They are perfect for summer spreads alongside a hearty, lemony farro salad or a summery corn salad, plus some bread to swipe up the rich sauce. Serve with toothpicks for easy snacking, or small plates.
Tapenade
Tapenade, arguably the best known Provençal spread (and cousin to olivade, garlicky anchoïade and peppery poivronade, among others) is made by pounding together olives, garlic, anchovies, capers and olive oil in a large mortar. But, this version, from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur,” can be made in a food processor as well, with green or black olives. Set it out for apéro with crunchy vegetables or crusty bread, or store it in an airtight container in the refrigerator for whenever the mood strikes. It will keep up to a week.
Wild Rice Porridge
Wild rice, known as manoomin in the Anishinaabemowin language, has been central to the identity and history of Indigenous people in the Upper Midwest and Central Canada for thousands of years. Directly translated as the “good berry,” the sacred manoomin is found in tall green grasses of low-lying lakes and streams, where ricers of all ages use sticks to knock kernels from the grass stalks into the bed of a canoe. This recipe is adapted from Dwayne Jarman, a traditional ricer in Michigan and enrolled member of the Grand Traverse Band of Ottawa and Chippewa Indians. For his son’s birthday every year, he makes a delightful breakfast porridge of hand-harvested manoomin simmered in cream and topped with dried fruit and nuts. A touch of maple syrup and plumped berries balance the nutty flavor of the rice with explosions of warm sweetness. You’re urged to seek out manoomin for this recipe (see Tip), but you could substitute store-bought, commercially cultivated wild rice if preferred.
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The Unexpected Ingredient That Makes This Peanut–Butter Banana Smoothie Shine
This salty-sweet peanut–butter banana smoothie takes all of five minutes to whizz up and gets extra creaminess from whole milk, nut butter, and frozen bananas.
Salmon Onigiri
Onigiri are a classic Japanese snack, the compact rice balls are a staple of the country’s convenience stores. They are portable, flavorful and filling — the ideal travel companion — and include dozens of variations. The technique is simple: The filling of choice (salmon, in this case) gets spooned into balls of rice that are shaped into triangles and wrapped in crispy seaweed. Wetting and salting your hands before working with the rice is key — it seasons the rice and prevents the grains from sticking to your palms.
Tea Sandwiches
These have the transformative power to turn snack time into something far fancier. The two easy classics are building blocks for afternoon tea or a baby shower, but also work just as easily for lunch. It’s the little things that make these sandwiches feel special: slicing the cucumbers thin, salting and patting the slices dry and making sure the herbs get evenly distributed in the compound butter. Soft bread is key here, as are the generous amounts of butter — both elements give these sandwiches their delightful texture. Make one version or both, and scale the recipe up or down as needed. These sandwiches are best served immediately, but can sit out for about an hour.
Horseradish-Cheddar Tuna Melts
These no-frills, open-faced tuna melts pack a punch because horseradish and Cheddar make a rowdy pair. Jarred horseradish is a nose-tingling combination of grated horseradish, vinegar and salt, so the tuna only needs a couple tablespoons and a little mayo, garlic and black pepper to make it zesty and creamy. If you’re only serving two, the recipe halves easily, and you can broil it in a toaster oven. Eat for lunch or dinner alongside an iceberg salad, pickle spears or potato chips.
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Baleela (Creamy Chickpeas With Cumin and Pine Nuts)
Transform humble chickpeas into a spectacular snack with a topping of crunchy, buttery pine nuts and a dusting of earthy cumin.
Mushroom Queso Fundido
Sizzling and gooey, queso fundido topped with chorizo is a staple on Mexican restaurant menus across the country. But the dish likely stems from home cooks along North Mexico and South Texas. Depending on where you go, different cheeses like Monterey Jack, Chihuahua or Oaxaca cheeses are used. Bricia Lopez, an author of “Asada: The Art of Mexican-Style Grilling (Abrams, 2023)” and “Oaxaca: Home Cooking From the Heart of Mexico” (Abrams Books, 2019), and an owner at Guelaguetza, in Los Angeles, was inspired by the salsa de queso and quesillo she grew up eating at her family’s restaurant to create her version of queso fundido, which uses the Oaxaca cheese to create a great cheese pull. She also tops it with mushrooms and epazote (see Tip), a fresh herb she grew up eating with cheese.
Roasted Chickpeas
Roasted chickpeas are a pleasantly crisp-on-the-outside, slightly chewy-on-the-inside addition to salads, noodles, creamy soups and grain bowls. Rub the chickpeas vigorously in a dish towel not once but twice to ensure that they’re completely dry before sliding them into the oven, and do your best to remove all the skins that fall off in the process. While this may seem fussy, it’s the secret to achieving the crispiest results. To make these chickpeas your own, rummage your spice cabinet and swap the smoked paprika for za'atar, chili powder, garam masala, herbes de Provence or anything else that sounds good.
Matzo Pizza
A staple during Passover, this easy snack combines a crunchy, cracker-like crust and gooey, cheesy topping spiked with optional red-pepper flakes for a fiery bite. Feel free to add your favorite pizza toppings: Olives, anchovies, dried oregano and sliced garlic and onions can all be layered on top of the cheese before baking.
Bhaji Sliders
These spicy, hearty sandwiches are a simplified, quick take on pav bhaji, a popular Mumbai street food that is a celebration of humble vegetables — pav means bread in Hindi and bhaji means vegetables. Potatoes and cauliflower make the backbone of this hefty, generously spiced vegetarian main. Peas balance with sweetness. And although 4 tablespoons may seem like a lot of butter, in the end it’s vital to the characteristic texture of the dish: rich, glorious sloppiness. Served on a mini bun, the basic ingredients rise to the occasion and make for a fun and satisfying, albeit messy, slider.
Whitefish Salad
Whitefish salads are most often drenched in mayonnaise, masking the distinctive smoky, salty flavor of the fish and covering up the crispy celery and onion. In this lighter, fresher salad, included in my new cookbook, “My Life in Recipes” (Alfred A. Knopf, 2024), the celery adds a tiny bit of texture while the herbs complement without overpowering. A minimal amount of mayonnaise adds silkiness as freshly squeezed lemon juice brightens, letting the fish dominate. The only tricky part is to make sure you remove all the bones. Serve this whitefish salad as a dip; a spread for matzo, bread or bagels; or as a topping on leafy greens, cucumber rounds or endive spears.
Doolsho (Cardamom Sponge Cake)
While doolsho is simply translated as “cake” from the Somali language, this cardamom sponge cake is perhaps the most well-known cake among Somali people. This light cake gets its airiness from egg whites, which are whipped until cloudlike. Doolsho is an integral part of the Somali casariyo (afternoon tea) tradition, in which thick, cardamom-dotted slices are served alongside homemade cookies, sticky bright red xalwo (Somali-style halwa, an intensely sweet cardamom-scented dessert) and steaming cups of spiced shaah (chai) or gingery qahwo (coffee). It’s not only a coveted afternoon snack, but also a beloved dessert and the star of the to-go boxes that are a fixture of traditional weddings. While this cake is served plain without any bells and whistles such as frosting or glaze, its simplicity allows the floral flavor of the cardamom to bloom.