Snack

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

The secret to perfectly crunchy granola? An egg white.

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes, and Flaxseeds are a good source of beneficial omega-3s.

While the restaurant makes its own mayonnaise and pickles, we used our favorite store-bought koshers and Hellmann's mayo—and won raves.

Tired of the same old yogurt for breakfast? This blackberry smoothie recipe keeps things interesting (yet healthy!).

Finishing your chocolate chunk cookies cookies with a flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack. This is part of BA's Best, a collection of our essential recipes.

Dorie Greenspan uses ring molds to shape and bake these trademark treats for her Manhattan cookie boutique, Beurre & Sel. We press the dough into muffin tins for easy baking.

...so you might not have an open fire, but that doesn't mean you can't have roasted chestnuts! Follow this recipe, and you won't go wrong.

The best—and easiest—brownies you'll ever make. This recipe belongs in your repertoire. This is part of BA's Best, a collection of our essential recipes.

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.