Snacks

Never buy the boxed kind again.

I created a simpler, oven-baked version that uses store-bought puff pastry dough.

It's not your average loaf.

It's the perfect bite-size dessert for the holiday.

This version has a subtle onion flavor and a pop of lemony freshness.

Start to finish in an hour (or less)!

Move over, Rice Krispies teats.

Just add bread!

A celebratory Italian spread to kick off a meal.

The cheese pulls you dream of.

You just can't beat this mash-up.

They're just sweet enough, with a little zing from the cranberries to really perk you up.

Even fruitcake skeptics will approve.

Perfect with a cup of coffee or hot tea.

A creamy ginger-lime yogurt sauce is the perfect match.

The shortbread is buttery and tender, the caramel soft but not gooey.

Although not traditional, the brightness of the lemon plays beautifully with the citrusy earthiness of the turmeric and the fruity heat of the Kashmiri chilies.

Gooey marshmallow treats meet coconut and rum.

Hint: It's probably already in your pantry.

Pumpkin and spice and everything nice!

A step-by-step recipe for making a batch of English muffins for you and anyone lucky enough to be invited to your table.

Whether you need a quick side to go along with a lunch salad or something warm and tasty to bring along to a BBQ, keeping a jar of this cornbread mix around will always come in handy. Made with only a few, common dry ingredients, this mix is easy to use and even easier to put together. Say “so long” to store-bought mixes, and start making your own cornbread mix this summer!

Sugar cookie meets cheesecake.

They're ever-so-slightly crisp on the outside and perfectly soft on the inside.

One extra step takes these to the next level.

Fast, fancy, and festive.

From mummies to monsters.

A modern adaptation of a classic recipe.

We have a feeling this butter board will be the talk of your next tailgate party.

Orange Julius recipes have been floating around for years, but I was always skeptical about them. I thought they could never be as good as the “real thing,” and even though I haven’t had the real thing in at least 25 years, that drink was still on a pedestal in my memory. But I recently tried making an Orange Julius at home. Turns out, it’s not only as good as the “real thing” — it’s better.

Yes, there's a not-so-secret ingredient.

Something magical happens when bananas, chocolate, and hazelnut combine.

They're crispy, salty perfection.

If you think frozen pork dumplings from the store are addictive, then just you wait until you try these homemade fellas. They are everything you want in a dumpling: plump and nicely chewy, filled with tender pork, flavored with fresh ginger, green onion, and sesame oil. Bet you can’t eat just one. Whether you’re celebrating the Lunar New Year with friends this week or stocking your freezer for a busy month ahead, these dumplings should definitely be on your list.

Hands-down the best way to serve cauliflower.

Why build 12 separate sandwiches when you could make one?

Don't sleep on the dipping sauce.

Lunch or dinner, they're the perfect little "hot pockets" (ahem!) of cheese and veggies. Here's how to make them.

Shopping lists, building tips, and more!

A freezer full of ready-to-bake pizzas is the ultimate win.

When I was growing up in Caracas, I didn’t have a single birthday without a tray of this irresistible pasapalo, aka tasty snack. 

Twenty bars, five ingredients, and a fraction of the price.

As long as you have some shredded coconut in your pantry and a few eggs in your fridge, a batch of sweet macaroons can be yours in less than half an hour.

A shower of cinnamon-sugar gives each bite the most irresistible crunch.

The buttery, crispy taste of summer!

From homemade to store-bought.

No trip to California necessary.

The perfect cup of green tea is flavorful, not too bitter, and one that speaks to your palate.

When we first discovered microwave potato chips four years ago, it was nothing short of a revelation. Even now, the fact that a short spin in the microwave can transform slices of potato into crispy (truly crispy!) chips without needing a drop of oil still seems like magic. Here’s how to make them. The key to these microwaved chips is slicing them very thinly. Between 1/8-inch and 1/16-inch is ideal, and this is easiest and most quickly done on a mandoline slicer.

What meal wouldn’t be a little happier with some crispy, crunchy, garlic-infused pita toasts? From a ho-hum lunch salad to a simple chicken dinner, allow me to offer up this simple side dish as a way to perk up your plate. As long as you have a few rounds of pita bread and some stray cloves of garlic hanging around, pita toasts are just minutes away. Along with her Shrimp with White Beans, Spinach & Tomatoes, this is another great idea that we picked up from Kitchn reader Lauren.

Is there anything more Southern than sweet tea and bourbon? Well, what if you were to mix these two together to make the ultimate Southern sipper?

It's one of the Taiwanese snacks I miss the most.

Pretty pink ginger (and the color is all-natural)!

With a base of frozen banana and fresh kiwi, this playful smoothie — let's call it the Green Monster — is rich in fiber and flavor!

Blondies for bake sales, class treats, or just a random Wednesday night.

The easiest (and tastiest) way to eat more veggies.

News flash, everybody: Summer is hot. I always seem to forget how hot it gets here in California, until it happens. The temperature starts to creep into the high 90s and I start to panic. It’s that how many layers of clothes can I remove in this social situation and still remain decent? sort of panic. I’ve come up with a solution to cool things down: How about we make some slushies? They’re easy to whip up in a blender, made with real fruit, and best of all, ice cold.

Sun tea conjures up the charming memories of my grandmother’s tea pitcher on my grandparent’s screened-in porch. As kids we drank it over ice on the front steps, swatting away mosquitoes. My mother used to brew an unsweetened version of it on our tiny apartment balconies when I was a teenager. And then iced tea seemed to disappear from my life entirely until I moved to the South and learned how a proper Southerner makes boiled iced tea for surviving sweltering Southern summers.

There's one step that makes all the difference.

Mark my words: This is the easy, crowd-pleasing appetizer I will be serving all summer long. Blistered shishito and padron peppers (they’re basically interchangeable here) are so much more addictive than you might expect from such a simple dish. It’s something about the interplay of crunchy salt, rich oil, and smoky peppers — you can’t stop at just one.

So good you'll eat it straight from the mixing bowl.

It's easier, less messy, and tastier, too!