Snack

Including our favorite approach for cooking quinoa.

These biscuits are more sturdy than flaky, which means they won’t crumble on the way to your mouth.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

These egg rolls are the perfect solution for all those corned beef, cabbage, and carrot leftovers from St. Patrick’s Day.

There’s no shortcut when it comes to caramelizing the onions—be patient.

Sifting the powdered sugar may seem a bit fussy, but it’s the key to getting an even, not clumpy coating of sugar on each and every piece.

Use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada.

You can serve these flatbreads as is or wrapped around a filling.

You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.

It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

This jewel-toned salsa recipe can be used on more than just crackers.

Adding water is key to a smooth and spoonable consistency.

These crackers are gluten-free, Paleo, vegan.....and Whole30.

Think of this as a spicy Green Goddess dressing.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

Instead of strawberries, you can use one banana or a cup of any other frozen fresh fruit you like for this power shake recipe.

Beer + cheese = the best combination ever.