Appetizers & Snacks

No matter the entrée, an Indian dinner just isn’t complete without a side of naan. In fact, I’ll happily skip the rice and double down with an extra piece of naan every time. But this puffed flatbread has the power to move beyond dinner accoutrement. It’s worthy of a role far better — like actually being the main course.

When you glance at your microwave and see that button that says “popcorn,” you may think that’s the one and only answer when cooking up a bag of the crowd-pleasing snack. I am here to tell you that it’s not. While it may look simple and innocent, it just doesn’t produce the ultimate bag of popcorn. Depending on your microwave, the button can either rely on sensor heat or simply have a preset cooking time. Also, the power level really isn’t that controlled.

Bananas couldn’t possibly be a more versatile snack. Besides the fact that they come with their own carrying case, they’re perfect eaten out of hand, sliced into yogurt, swirled into oats, baked into bread, or slathered with nut butter. There are few things this fruit can’t do. It’s time to break out of your banana peel and explore a few new ways to snack on this brilliant fruit.

You know how really good chocolate chip cookies boast chips in every bite? Well, the same goes for the berries in blueberry muffins. Every time I set out to make them, I start with one mission in mind: maximize the berries in every way possible. And I want you to do the same. Here’s a little cooking tip to help you pack way more berries into your muffins. While you may think that fresh berries are the key to those intensely fruit-packed muffins you crave, this is actually not true.

Corn dogs are actually pretty amazing. Think about it: It’s a hot dog covered in cornbread batter and deep-fried on a stick. The result is a symphony of flavors and textures that deserves more than just a slick of yellow mustard. Consider the dressed-up corn dog a centerpiece of your next get-together. Whether you make your corn dogs from scratch or grab the bake-at-home variety from the grocery store, here are 10 ways to dip, drizzle, sprinkle, or dress your corn dog for maximum delight.

Most people generally fall into one of two camps: sweet or salty. When they get a snack craving, they tend to lean toward their dominant preference. This post is for those who have a “salt tooth.” Here are five new ways (that you probably haven’t thought of before) to satisfy your salty snack cravings. Nori, the crisp sheets of seaweed used to make sushi, makes for a unique salty snack.

You chop them into guac, mash them on toast, and maybe drop a few pieces into your smoothie, but there are some amazing ways to use avocados that I bet you’ve yet to try. Ready to see if you’re using avocados in all the best ways? If you haven’t tried them yet, make sure avocados are next in line for a batch of baked veggies fries. They cook up super crispy and crunchy on the outside, and rich and creamy on the inside.

Roasted marshmallows — with their crisp, toasty outside and soft, gooey inside — are one of summer’s sweetest indulgences. S’mores are usually our reason for preparing them, but perhaps you’re not jumping to grab the graham crackers and chocolate from the pantry. Don’t worry — even if s’mores aren’t your thing, there are plenty sweet ways to eat your fill of roasted marshmallows this summer.

Sometimes when hunger strikes, I need a snack that’ll really give me a boost. I’m talking about something ultra-invigorating that will not only keep the hanger at bay, but also will ignite my senses. These are the times I reach for something spicy, like one of these one fiery snacks. Popcorn is best eaten by the handful — a true snack-lover’s delight.

When it comes to snacking, variety is the name of the game for me. But instead of changing up what I snack on, I prefer to take a different approach to change how I snack. Skip the munching and nibbling with these five easy ways to drink your favorite snacks. Maybe it’s the straw, or perhaps it’s the blend of ingredients that makes you feel like you’re on a beach vacation. Either way, smoothies have this fun way of feeling like a total treat.

It’s pretty much a fact that any good Olympics party needs a good Olympics-themed snack. So consider this yours from the opening ceremony through the closing one — and for every exciting event in between. The five colorful rings of the classic Olympics symbol are represented with five colorful fruits. Of course, take these as suggestions: If you prefer raspberries instead of strawberries for the red ring, no one is going to fault you for that.

It’s so easy to liven up the naturally sweet flavor of fresh watermelon with help from the spice cabinet and a squeeze of citrus. Salt and spicy coarse ground black pepper accent the juicy sweetness of the melon, and a hit of tangy lime juice punches up its flavor even more. This trio perks up watermelon and ignites your senses in an expected way with a combination of sweet, salty, spicy, and tangy all in the same bite.

A salty piece of prosciutto along with a drizzle of tangy balsamic vinegar is the ultimate contrast to crisp, sweet cubes of watermelon. And that’s just what makes this trio play so well together. You’re probably already familiar with the perfect pairing of prosciutto and cantaloupe. This summer, change things up by swapping in watermelon for your melon of choice.

This sweet combo certainly doesn’t come without strong opinions. And we’re of the belief that a little bit of dark, melted chocolate is the one-ingredient upgrade your watermelon needs this summer. If you need to be convinced that watermelon is in fact dessert, chocolate is definitely the way to do it. While fresh fruit dipped in chocolate isn’t anything new, this isn’t exactly a common pairing.

You can skip the ice cream and fro-yo this summer because the sweetest, most refreshing way to fill that cone is with a scoop of watermelon. Whipped cream and cherry optional. You’ve probably eaten watermelon a lot of different ways, but we bet you’ve never served it in an ice cream cone! Scooped straight from the melon, this juicy treat can be served fresh or frozen. Use an ice cream scoop to scoop the melon.

You can forget everything you know (or thought you knew) about s’mores. Inspired by the summertime classic, this cool trio skips the heat and starts with a cool wedge of watermelon. Sandwiched between graham crackers, our version of s’mores makes a juicy piece of melon, along with a big swipe of creamy cool whip, the star of the summer dessert sandwich, bringing a dash of whimsy to this treasured treat. And best of all? No campfire required.

Just when you thought the ripe, sweet taste of watermelon couldn’t get any better, it does. All it needs is a little help from the spice cabinet, with a dusting of Tajín seasoning. If you haven’t experienced Tajín seasoning, grab a slice of watermelon because it’s the best way to get acquainted with it.

Fruit is a natural pairing with a bowl of yogurt, yet for some reason this is one place watermelon simply doesn’t get its due. Well, we’re changing that and making up for lost time with this summery watermelon and yogurt parfait. Sweet watermelon chunks really are an ideal pairing with yogurt, especially when layered with crunchy granola and a drizzle of honey. The fresh, crisp texture of the fruit is a nice contrast to both the creamy yogurt and the firm granola topping.

When my colleagues and I got to talking about all the ways we couldn’t wait to inhale tomatoes this summer, Hali called out her favorite snack from Spain. Pan con tomate, which quite literally translates to “bread with tomato,” is a classic tapa that originates from the northeastern region of Catalonia.

The 3 p.m. stomach rumble is something we’ve all experienced, but there’s a way to take control of it. Keeping a few items on hand in your desk drawer ensures that you’ll be able to fight it as soon as it hits, without resorting to lingering stale muffins in the break room or hitting the vending machine. Here are three keys for wholesome snacktime success.

It could be argued that chickpeas are at their absolute best when blended into smooth hummus — I feel pretty strongly that this is indeed the case. While I’ll take the beige beans in any shape and form, I am happiest when they’re made into hummus. We at Kitchn love the stuff. It makes a frequent appearance in our snacks, lunches, dinners, and even breakfasts.

You can’t beat homemade hummus, no matter what the shelves upon shelves of pre-made stuff at the grocery store lead you to believe. But there are a few keys to ensuring that your hummus is scrape-the-bowl worthy. Here are five mistakes to avoid the next time you make hummus that will guarantee success. Yes, in a pinch you can successfully make hummus with canned beans, but it just honestly won’t be as good.

Anytime fries for true french fry fanatics.

It’s hard to find wholesome treats among the chocolate, candy corn, and gummy candies that fill the Halloween season — but here’s one that still keeps the sweetness intact. Thanks to apples and nut butter, this fun-looking (and better-tasting) marshmallow treat is something that won’t make your teeth hurt from being too sweet. If you still have apples leftover from that apple-picking outing, here’s a unique way to use them.

The best part about Halloween isn't dressing up or watching scary movies — it's eating the treats.

This instant upgrade pulls big inspiration from the beloved classic to help you make the simplest banana-nut muffins ever. We’re starting with our basic muffin recipe and giving it a boost of sweet sliced banana and chopped pecans. These two ingredients are all you need to take your basic muffin mix to the next level for breakfast. Get the recipe: How To Make Muffins: The Simplest, Easiest Method Prepare the batter for basic muffins.

If you love the sweet, chewy bite of dried fruit, don’t just reserve it for granola and trail mix. This is the simple pantry mix-in to get your fix of fruit-filled muffins. We’re starting with our basic muffin recipe and giving it a fruity boost from the pantry with a duo of dried cherries and dried mango. This sweet and tart duo lends a little extra oompf to otherwise basic muffins.

If you tend to go for savory over sweet and like to spice things up, this is the two-ingredient muffin upgrade for you. We’re starting with our basic muffin recipe and giving it a savory, cheesy spin and a tangy kick from pickled jalapeños. Using canned peppers gives these muffins a tamer heat, not to mention makes them a pantry-friendly recipe. To balance the flavor, creamy cheddar is folded into the batter, with more sprinkled on top before baking.

If blueberry muffins are your breakfast kryptonite, just wait until you taste what happens when you swap in strawberries. We’re starting with our basic muffin recipe and giving it a boost with a fresh twist on berry muffins. You already know blueberries are a hit — now it’s time to bring fresh strawberries into the equation. Strawberries grow tender and sweet after some time in the oven; their natural sugars concentrate so you get a sweet fruit pop with every bite of muffin.

Looking for a way to bring some chocolate into your morning routine? These muffins, made with a double dose in the form of cocoa and chocolate, are the way to do it! We’re starting with our basic muffin recipe and turning it into a truly delightful treat with a double chocolate upgrade.

When apples are in season, it’s practically our duty to eat them in every form: out of hand; in pie, crisp, or cake; and in the form of applesauce and apple butter. The latter two may look similar on the surface — soft and spoonable — but they are pretty different characters. Here’s how.

A plant-based snack board sounds like something you might find at that new vegan restaurant downtown, but it’s actually the answer for dinner when all you want to do is eat a bunch of snacks (in a wholesome “I have it together” kind of way). A veggie snack board is perfect for busy weeknights or Sunday dinner after a cookie-decorating marathon.

This holiday season, there’s a strong possibility you might be cooking, baking, or buying something gluten-free. Perhaps it’s for yourself or a family member or friend. That’s why if you’re making up a tray of snacks for dinner — basically our favorite way to “cook dinner” and casually entertain around the holidays — it’s good to have a gluten-free number up your sleeve that everyone can enjoy.

Have you ever ordered the charcuterie board at a restaurant for dinner, but still found yourself hungry after splitting it with two or three friends? They’re delicious for sure, but rarely meant to be a full-on meal on their own. So when we’re putting together a meaty snack board for dinner, we’re going for hearty and wholesome in addition to quick and easy.

Cheese boards tend to have some rules, or perhaps they’re more like guidelines, to make them successful: Choose one aged cheese, one soft cheese, something runny. Even with the best suggestions (here are ours) they can feel overwhelming — and expensive. And they’re not really a complete meal.

The beauty of the snack board is that it really doesn’t require much effort. You don’t have to cook anything to pull them off, and if you’ve aced the whole stocked fridge and pantry thing, you really don’t have to grocery shopping to put one together. At the heart of these casual, snack-based dinners is the idea that you can stitch together your kitchen’s bits and pieces into a wholesome dinner.

The whole point of a snack board is to keep it extra simple and extra fuss-free, but that doesn’t mean you can’t give yours a little upgrade now and then. Add one or two of these ingredients — they are on the fancier side, but easy enough to find — to your snack board to jazz it up without even trying.

You’ve got your snack board all lined up for the ultimate grazing kind of dinner, but it’s missing something. Sure, you’ve got your sliced prosciutto, maybe a hard-boiled egg or two, and some bread or roasted veggies to pull it together, but there’s one thing you forgot. Something pickled! Yes, every snack board requires pickles in some shape or form. It’s easy for snack boards to lean extra savory when you’re making it meal-worthy.

As if like a balm to the drop in temperatures and endless snowy days, the winter season also ushers in a wave of glorious citrus. We love a good grapefruit just like everyone else, but from time to time we like to give citrus a sparkling upgrade for breakfast by poaching it and using it to top everything from waffles and pancakes to your bowl of oats. Perhaps you’ve poached other fruits, like pears, before.

Come December, we’d wager every lunch box has a clementine or two tucked inside of them. Alone they are a near-perfect snack, packaged by nature to require no extra containers, and thin-skinned and easy to peel for little hands. When you add an extra ingredient to the mix, clementines become a snack-time superstar. From chocolate to nuts, here’s how to turn your clementines into a winning snack.

Snack board suppers are a dinner solution for eating better during the holidays.

New to snack boards? The idea is a simple meal culled together from a quick grocery store trip, pulling some staples from the pantry, or raiding your leftovers instead of cooking a traditional meal. A snack board can look a lot like a cheese board — making it ideal for casual entertaining, too — but it isn’t as formal as a cheese board since it requires few ingredients and is open to more adaptations. Ready to build your own snack board? Here are three ways to do just that.

If you’ve long been a fan of granola’s clusters and crunch, maybe it’s time to consider a similar-looking cereal on the block: muesli. So how does equally delicious muesli compare to your beloved granola? Here are the answers you’re looking for so you can navigate the cereal aisle at the grocery store with confidence.

Just as important as building layers of flavor in your smoothie is tackling the texture. There is a simple trick that every vegan knows for whipping up a thicker smoothie with a milkshake-like creaminess, and it’s hiding out in your pantry. The secret to a creamy, ultra-velvety smoothie is not found in the dairy aisle — it is right inside your pantry. Raw, unsalted cashews are a classic ingredient for whipping up thick and creamy smoothies every time.

A cheese ball gets props for being a party food that’s incredibly easy to assemble. It requires just a short list of ingredients and can quickly become the hit of the party when paired with crudité and more. It does, however, require a little time to make, since the cheese needs to come to room temperature before forming the ball and then needs to firm back up in the refrigerator before serving.

We continue to profess our love for the cheese ball — it’s a party food that’s versatile, easy, and, most importantly, fun. But after the party is over, even if that cheese ball was a hit, remnants often remain. You could have a party for one the next day — just you and the last bits of that cheese ball — or you could use what’s left over to build something new, like a frittata or cheesy baked chicken.

A cheese ball is only as good as what you serve it with. Crackers are classic, but that’s really just the tip of the cheese ball. All that flavorful goodness that’s rolled up inside has the potential to be spread onto and dipped into countless tasty snacks. Here are 7 to inspire your next party. Fruit and cheese make a wonderful match. Something firm, like pear or apple slices, allows for easy spreading and dipping.

The beauty of including cheese balls in your appetizer spread is their simplicity and ease of preparation. In fact, cheese balls don’t require a recipe so much as they do some good ingredient inspiration, while following a four-step assembly process. Even so, there are a few missteps that have the potential to stand in the way of making a cheese ball that’s a total win.

At the heart of a cheese ball is, of course, the cheese, so it’s important that the cheese used is a great one if you want stellar results. Almost any cheese can be transformed into a party-friendly ball, but we have a few favorites that we always turn to when building our creation. Here are our top five picks. First, it’s important to know that a cheese ball is a two-cheese (at a minimum) affair.

Inspired by one of our favorite soups, we’re breaking out the slow cooker for a warm, creamy, veggie-flecked cheese dip that will get your crowd cheering. This riff replicates the satisfying indulgence of broccoli cheddar soup, with a warm dip that relies on your slow cooker and the convenience of the freezer aisle. All you need is some thawed, frozen chopped broccoli to pull it off. Set your slow cooker to warm and add about 2 cups of cheese dip (homemade or store-bought) to the bowl.

With little effort, this is the one-ingredient upgrade that comes with a big reward and turns basic bean dip into a bold appetizer. In case you needed one more reason to keep a can of Rotel tomatoes stocked in the pantry, consider this blend of diced tomatoes and fiery roasted chiles the easiest way to really up the ante in a basic bean dip. Stir in just a little bit and it will treat even the most mild of bean dips to a big boost in flavor and heat.

When you want to really up the ante with basic bean or cheese dip, look no further than your slow cooker and some crumbled Italian sausage. This is the duo with the power to transform ordinary dip into an easy appetizer that’s a flavorful, hearty touchdown for any tortilla chip. This meaty upgrade is packed with herbs and spices and lots of texture, thanks to Italian sausage. It also helps to make it extra filling. Want to punch up your dip even more?

There are those who go to Super Bowl parties for the game, and those who are there for the food (that’s me!). Inspired by classic taco dip, this is the warm and cheesy bean dip that will win over both sides of the party. This riff takes the three best layers of any taco dip — the beans, cheese, and salsa — and brings them together in one warm appetizer, with the help of the slow cooker. It’s hearty, a little indulgent, and, depending on the salsa you choose, spicy.

If bean dip is your go-to party food, but you crave something with a toothsome bite and a kick of sweet heat, this is the quick pantry boost you need. Treat smooth, mild-mannered bean dip to the sweet chew of dried cranberries balanced with a kick of pickled jalapeños. It’s a pantry-friendly duo that brings texture, tang, and a little sweetness to amp up the flavor or black bean or refried bean dip.

Chex Mix is very much a casual party snack, but it can still show off every now and then. Here’s a quick and easy way to elevate its status at your next gathering: Add brown butter and honey. These two ingredients lend nutty, caramelized qualities that make it quite fancy indeed. Suddenly your party mix is hanging with the baked brie instead of the cheese cubes. You’ll need a big batch of basic Chex Mix on hand before you can go and jazz it up.

You know you're in for a treat when there are mini marshmallows involved.

Your taco night requires snacks like chips, salsa, guac, and now this Tex-Mex Chex Mix. Spicing up the classic party mix is easy with the help of taco seasoning. The spice blend of chili powder, garlic powder, cumin, paprika, and salt is sure to make your Chex Mix the life of the fiesta. You’ll need a big batch of basic Chex Mix on hand before you can go and jazz it up. Luckily, churning some out couldn’t be easier — especially when you lean on your slow cooker.

The combination of chili and cheese is always a party in your mouth — spicy, salty, and just enough of an umami kick to keep you coming back for more — so it makes sense that the flavor profile works wonders with a party snack like Chex Mix. All you need to make this happen is a little chili powder and cheddar cheese powder. You’ll need a big batch of basic Chex Mix on hand before you can go and jazz it up.

Maybe a tropical vacation isn’t currently in your future, but that doesn’t mean your snack can’t make you feel that island breeze. Take classic Chex Mix to the land of sand and palm trees with the help of just two quick add-ins: toasted coconut flakes and dried pineapple. You’ll need a big batch of basic Chex Mix on hand before you can go and jazz it up. Luckily, churning some out couldn’t be easier — especially when you lean on your slow cooker.

The irresistible Buffalo flavor of butter combined with spicy, vinegary hot sauce is too good to be left for wings alone. In fact, it’s a perfect contender for Chex Mix, as they already have that buttery thing going on. They just need to be hit with that fiery tang — and that tang is easy to obtain with the addition of Buffalo sauce. You’ll need a big batch of basic Chex Mix on hand before you can go and jazz it up.

There are so many Mexican ingredients we love to fill our pantry with, but lately we can’t get enough of one in particular: Tajín. The traditional spice blend of chili powder, salt, and dehydrated lime juice is a little spicy, a bit salty, and a little tangy all at once. While it’s most commonly sprinkled over fresh fruit, one taste of it and we guarantee you’ll want to sprinkle it on other things like grilled vegetables, avocado, and, yes, Chex Mix.

This is the kind of Chex Mix you’ll want to sneak into movie theaters since it’s got all the components of everyone’s favorite candy bar. Adding caramel sauce, chocolate chunks, and peanuts gives it all the great features of a Snickers, but with the added bonus of the crunch of a good party mix. You’ll need a big batch of basic Chex Mix on hand before you can go and jazz it up.

The fried, caramelized, cinnamon-sugar goodness that is a churro is so easy to fall for. Really, what’s not to like? Even the act of getting your fingers sticky with the sweet and spicy coating is enjoyable. Toss Chex Mix with caramel sauce and plenty of cinnamon-sugar and you’ll have an experience just as satisfying and tasty. You’ll need a big batch of basic Chex Mix on hand before you can go and jazz it up.

What’s better than a big, comforting bowl of homemade rice pudding? Having that bowl in your lap in just about 20 minutes. And that’s absolutely possible if you start with leftover rice. Making a cheater’s rice pudding really can be a quick afterthought when you decide a little dessert would be nice after all.

Five small mistakes can be the difference between excellent and "meh" snack mix.

It’s hard to beat the taste of freshly popped popcorn. When it’s extra fluffy, crisp, and still warm, polishing off a whole bowl seems like an easy task. Chances are, however, that you may slow down and be left with enough in the bowl for another snack session. The problem is, though, that popcorn can get stale pretty quickly. Rather than tossing it and starting from scratch, there’s actually a quick and easy way to refresh the leftovers and get them tasting like new.

If you, like me, have a popcorn habit, you know that there’s really no bad time to dig in. Be it the mid-afternoon stomach rumble or post-dinner movie marathon, popcorn is always a satisfying interlude. A bag of the pre-popped stuff can be mildly gratifying, but in order to get the full effect you really do have to pop it yourself. And when you do, remember these five simple tips so you always pop up the best pot.

Leftover popcorn? I know, I know, but it happens. So if you somehow find yourself staring down half a bowl of popcorn at the end of movie night (or even a few handfuls), don’t be so quick to toss it. That snack still has plenty of life left in it, and it’s totally worth saving. Here are a few smart ways to give it a second chance to curve your salty, crunchy cravings. The trick to getting the most out of leftover popcorn is knowing the key to unleashing its hidden potential.

Do you love cheese and light, fluffy bread? That’s a silly question. Cheesy bread is one of the most satisfying combinations we know — especially when it’s paired with a tall glass of something crisp and bubbly. In which case, you should really meet gougères, the French cheese puff that you should be serving for any appetizer-fueled happy hour (“Appy Hour,” as we like to call it).

I love hosting friends and family for dinner, but somehow I always forget about the appetizers. I put all my energy into the main meal and the dessert (you have to have something sweet to finish!), and then an hour before guests are supposed to show up, I realize I have nothing for us to snack on while the chicken is in the oven! Luckily, I almost always have a tin of mixed nuts in my pantry (probably gifted to me for Christmas because my extended family members are big nut people).

It’s really hard to improve on prosciutto (preferably with some good cheese and bread, on a picnic blanket in a park somewhere). The Italian cured meat is one of my favorites and I’ll take any excuse to pick up a little from the store. But while it’s hard denying the pleasure of eating it as is, I’m always looking for new ways to enjoy it.

Gougères are one of my favorite party tricks. A cheese puff made from the French pastry dough pâte à choux, these little bites are incredibly easy to eat. Mastering their preparation takes some know-how and some practice. To get you closer to puff perfection, here are five common gougères-making mistakes to avoid. The first step in making the pâte à choux for gougères is cooking water, butter, and flour to form a thick paste.