Snack

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

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.

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

So fresh, they’re stored in the fridge.

This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.

A creamy custard pie with an extra-milky flavored meringue.

Tart and sweet individual cranberry pies from Amanda Mack of Crust by Mack in Baltimore.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

All you need is a little bit of everything.

Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.

This cake is the kind of baked good that you can whip together without a whole lot of planning or special equipment.

The only way I get anything done is to use this nut mix as a reward.

These Bangladeshi sweet fritters are fluffy and tender on the inside, crispy and craggy on the outside.

When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy.

Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. 

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

Some nights, we just want to graze.

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. 

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

This DIY furikake is just five ingredients and you can use it on nearly everything.

Guaranteed to make any raw vegetable taste good.