Snack

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Be patient: The goal is to char the eggplants beyond recognition.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

Refreshing and a little bit inebriating; if you’ve got kids running around, pick up a box of Rocket Pops so there’s no confusion!

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

The best cherries have taut, shiny skin. Look closely!

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.

Dip strawberries into the creamy thing first, then the crunchy one.

Dip strawberries into the creamy thing first, then the crunchy one.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Dip strawberries into the creamy thing first, then the crunchy one.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

The parcooking is essential for a tender result, but the extra effort’s worth it.

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.

The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking.

This popcorn captures the essence of even the most addictive flavored chip or corn puff, without the dairy or fluorescent-orange food coloring.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

A lighter, smoother, more grown-up guacamole.

The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.