Snack

Outrageously crunchy.

You'll fall in love with this light dessert once you finally buy a cherry pitter (worth it).

Here’s your opportunity to use up berries that are slightly past their prime.

This tart recipe is the adult version of the toaster snack you loved as a kid but with a lot less sugar.

Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

If you want boozier pops, increase the gin to ⅓ cup.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

A simple recipe that will make you wonder why you never made raw fish at home before.

The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

This savory-sweet salad can be a bright summer side or even light dessert.

Prepare your pita chips.