Snack

Sometimes an onion ring is all about the sweet, tender onion, and sometimes the coating is given the chance to share the spotlight. Well, if you are looking for an onion ring that falls into the latter category, this is the one for you. Beer acts as a leavening agent, making for an extremely tender batter, and the deep malt flavor of dark beer makes this delicious to boot.

Even people who think they don’t like onions will fall for these onion rings, which are crispy on the outside and have a sweet, soft interior. Double dipping the onion rings helps to give them that extra-crunchy coating. I love the extra-sweet taste of Vidalia onions, but if you can’t find them in your market, any other sweet variety or even good old yellow onions will work well, too.

I never turn my nose up at potato chips out of a bag—what’s not to like? But there is something incredibly satisfying about making your own, and eating them when they are hot. Considering how easy homemade potato chips are to make, there’s no reason to deny yourself this pleasure. Just make sure that the potatoes are uniformly cut into thin slices and that you salt them as soon as they come out of the fryer. Now I like these chips just plain out of the fryer, but I love them dipped into warm, tangy, gooey Blue Cheese Sauce (page 110).

Thin and crispy, shoestring potatoes are like a cross between a French fry and a potato chip. Because the potato is sliced so thin, these cook in a matter of seconds and you won’t need to soak them or cook them twice as you would regular French fries. Unless you have an incredibly sharp knife and your knife skills are borderline masterful, I suggest using a mandoline to cut the super-thin slices of potato. You can of course season these with any of the spice mixtures on pages 117 to 119, but if you really want to be decadent, try them with a drizzle of white truffle oil and some shaved Parmigiano-Reggiano—delicious!

Fried plantains are enjoyed throughout the Caribbean and Latin America. They are a savory—not sweet—treat and you will need to use the unripe green variety for these fries, both for their taste and for their firm texture. I season mine in a Cuban style with lime zest and cayenne to further emphasize their origin, or you can use the Cuban Seasoning on page 118. Needless to say, they are the perfect accompaniment to the Miami Burger (page 51)!

Rich and buttery Yukon Golds are my potato of choice when making these substantial fries, but you can definitely use Russets if you’d rather. Should you decide to season the oven fries with one of the seasoning mixes, do so before roasting. The flavor of the spices will deepen with baking and give the fries a really great texture.

These aromatic fries are often seen in bistros, where they accompany anything from steak to mussels to . . . that’s right, a burger. These are garlicky to be sure, but not overwhelmingly so because the heat of the hot fries gently cooks the chopped garlic when the two are tossed together. Flecks of parsley bring a touch of bright color and flavor to the finished dish.

The name pretty much says it all: these are everything you could want from a French fry. They are great as is, but if you are looking for a change of pace, try tossing the fries with any of the seasoning mixtures on pages 117 to 119 or serving them with any of the condiments on pages 107 to 112.

These cookies are familiarly fudgey like a good brownie, cute because of the crinkles or “faults” that cut through their warm sugary surfaces, and they travel well to picnics or friends’ houses. Pile them up in a mason jar and tie them with a bow.

These chocolate chip cookies have nuts and cocoa nibs, which give them an earthy crunch. Be sure to chill the dough before you scoop it out so the cookies will keep their shape as they bake.

Some days, the fats and sugars of life must be avoided, but you can still squeeze in a little chocolate. I usually prefer natural ingredients like whole milk and real sugar, but on diet day, everything must be skinny, and I use sugar substitutes. Swirl a green apple slice through this dip in the afternoon, make a cup of green tea, soak up all your antioxidants, and you’ll forget that you’re even on a diet.

These easy, no-bake candies are good for you if you eat only two or three, which is dangerously difficult to do. You’ll find a balance between the natural sweetness of dates and honey and the bitterness of rich cocoa.

You’ll get a crunchy cocoa kick and a buttery, sweet finish from these iced chocolate sugar cookies. They’re small enough that if you eat one or two, you’ll have satisfaction, not guilt. Make a full batch of dough and freeze half for later use.

This is a classic fudge with the full flavors of fine chocolate and cooked cream. You’ll need a small, heart-shaped cookie cutter. Otherwise, you can cut it into simple squares or triangle shapes.