This is one of the quickest snacks around. And with such a high tastiness to ease ratio, there's really no reason you shouldn't give this recipe a shot. In a pinch — albeit a desperate one — I've even called this dinner. More

Attend any wedding, any reception, any event at all of any magnitude in the South and you'll be sure to find a platter of crunchy cheese straws on the table. Their presence is a sure sign that you're welcome at the table. Do you have memories of this buffet staple? More

These are the kind of cookies that just beg to be taken outside on a pretty platter and served on napkins with a cool glass of lemonade to sip alongside. Which is exactly what my mother did when I was a little girl. They're unusual - the raisins are ground into a paste and then mixed into the batter. The resulting cookie has a crisp outer shell with a chewy middle and a deep raisin flavor. Just like I remember. More

What's a sandwich without a handful of something crispy by its side? A bowl of soup without that morsel of bread to sop up the last drops? Lunch just wouldn't be the same without a few sides to round out the meal. More

The advent of spring sends me straight for this tea time snack. Radish toasts are easy to throw together for one person or assemble en masse for the most fancy of weekend gatherings. Radishes, nice butter, quality flake salt, snips of fresh parsley and a just-baked ficelle, life doesn't get much better. Have you tried this wonderful pairing of delicate flavors and textures? More

What do our fellow bloggers, writers, and online friends eat, first thing in the morning? We are asking some friends to share their favorite morning nourishment with us. I will cook and eat it too, and bring you their thoughts on what to eat first thing in the morning.

Melissa's breakfast recipe reveals the mystery of how to create clusters in homemade granola, one of the great culinary questions in this home cook's mind. Like all great cooking tips, the cluster effect is all in one tiny detail. Read on to find out what this hint is! More

While wandering the canals and cobblestone streets of Venice last spring, I encountered a piece of candy that really made me smile. Have you ever eaten such a jolly piece of candy? More

Q: I am lucky enough to work at a company that stocks a full kitchen for folks that have to work late to meet deadlines. We recently bought some beef jerky that is WAY salty.

No one's going to eat it by itself, but I hate to see it go to waste. What should I do with it?

Sent by Lana More

I have been wanting to make socca, that French flatbread made with chickpea flour, since very first hearing about it. The problem is that my husband has banned me from buying new flours until I get my current stash down to a reasonable size. Which is how I found myself eying the cornmeal. More

These roasted edamame are completely and utterly addictive, which is trouble if guests are coming in an hour and you can't stop nibbling on them. They're crunchy on the outside and chewy in the middle. The sweet flavor of the edamame is balanced by sea salt and freshly-cracked black pepper. You might want to make a double batch. More