Snack

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

For anyone who needs a little savory with their sweet.

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

Prolonging childhood allowed me to exist comfortably stunted in the safe margins of straight life.

AshaPops are light, tasty, and made with only a handful of unprocessed ingredients. 

Crispy, bronzed potato patties and a fiery green sauce to dip them in.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

Solicited advice from Alex Beggs for whatever your Super Bowl party looks like this year.

Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner. 

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.

These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate.

Rick Martinez’s take on the popular Mexican pig-shaped cookie goes all out with a ginger-spiced dough and tons of sprinkles.

So fresh, they’re stored in the fridge.