Snack

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

Once in a while in the Test Kitchen, there’s a dish that we can’t get enough of. This simple, layered dessert is so good, we fought over the last bite.

Soaking the cut raw potatoes in water removes surface starch, which yields crispier fries and prevents them from clumping together as they cook. Make sure to dry them thoroughly so that they don't cause the hot oil to spatter when you add them to the pot.

Cooking the liver till just medium-rare keeps it from tasting chalky; straining it through a fine-mesh sieve gives the finished mousse a silky texture.

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

This dish is only as good as the crab it’s made with; buy the best you can get.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

Adding veggies to the marinade while warm helps them absorb more flavor.

The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip.

This take on rice cereal treats--studded with pork cracklin's--will sustain you during car rides and afternoon hikes.

These scones are light, flaky, and airy—closer to a biscuit recipe than the crumbly pastries you might have in mind.

You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.

Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.