Snack

Crispy, oversize cookies with a hint of butterscotch flavor.

This easy Epicurious-exclusive recipe is from Chef Dave Northrup of Rush Street in Los Angeles. It's perfect for any Super Bowl or tailgating party. Just pick up an already cooked chicken at the store, shred it, add some fillings, roll up the tortillas, and pan-fry them.

Season: Anytime. I like to make several batches of these sweets in November or early December. A dozen or so, wrapped in cellophane, are a charming gift. Needless to say, you don’t need to stop at oranges: lemon and grapefruit peel work equally well, and you can use milk chocolate, dark chocolate, or white chocolate for dipping. The corn syrup is optional, but does prevent the sticks from becoming too hard. It is best to keep the candied sticks in an airtight container and only dip them in chocolate shortly before you want them.

Yes, you are reading the ingredients list correctly: there are black beans in these brownies. You really have to taste the brownies to believe them. The beans add moisture and texture not to mention fiber and protein. These brownies have such a great fudgy texture because the cocoa powder and just a little espresso powder are the only dry ingredients (besides a bit of Truvia). For an extra jolt of chocolate flavor and about 15 more calories stir 1/4 cup dark chocolate covered cocoa nibs (such as Kopali Organics) into the batter just before pouring it into the pan. These brownies are even better the next day.

Along with shrimp puffs and the ubiquitous nut-coated cheese ball, some version of these tasty bites was all the rage at 1950s cocktail parties. They haven't lost their allure—just some fat and calories—in this slimmed-down incarnation that swaps reduced-fat hot dogs and crispy leaves of phyllo for the traditional fat-laden cocktail sausages and crescent-roll dough.

This strikingly colorful dessert pairs tart rhubarb with rich Greek-style yogurt. Use a light colored honey that won't dull the rhubarb's bright hue. If you are using regular yogurt, start this recipe the night before so that it can strain overnight.

I got a perplexing message from someone who made these biscotti: “They were good, but full of big chunks of chocolate.” I’m not sure if that was meant as a compliment or a criticism, but I do know for sure that it wasn’t a mistake—that’s exactly what I had in mind when I came up with these superchunky chocolate biscotti. They’re perfect for dipping in a large cup of dark coffee or alongside a glass of Cognac after dinner. They’re also great travel cookies—I’m always happy when I pull out a bag midway through a flight or train trip. I make sure to bring extras because when I see the longing looks of passengers around me, I feel pressured to share—and I do, reluctantly.

If your prefer, chopped toasted walnuts or almonds can be substituted for the macadamia nuts here. Either way, the result is an elegant, easy-to-prepare candy. Pack the bark, between layers of waxed paper, in decorative tins for holiday gifts.

Daigaku Imo Hanamaru Market, a highly successful, long-running Japanese television talk show, opens with a short cooking segment every weekday morning. Finding ways to make impressive classic cuisine simpler and less technically demanding is the theme of many of the episodes. In the autumn of 2008, one of the broadcasts featured an innovative recipe for daigaku imo (candied sweet potatoes) that topped all previous viewer-rating charts. Indeed, as of this writing, nearly a year later, it remains the all-time favorite. Syrup-glazed, black sesame-studded sweet potato first became a popular snack among university students at the turn of the twentieth century. Indeed, that is the origin of the name of the dish: daigaku means "university" and imo is "potato." Most recipes for daigaku imo instruct the cook to deep-fry sweet potato chunks first and glaze them afterward. Although delicious, the classic version results in a high-calorie snack that is messy both to make and to clean up. In contrast, the Hanamaru Market version offers a (relatively) healthy snack.

Smoked paprika, Spanish chorizo, and Manchego cheese give this a Latin kick. Eat it as a snack or serve with cocktails.

This recipe was created by our salumist, Eli Cairo. He says, "Everyone should know how to make a chorizo doughnut!"

It's the watercress that makes this new riff on a classic greener—and zestier, too.

You don't need a juicer to make this sweet, smooth drink, which is rich in vitamins A and C—a blender can puree the fibrous kale and soft kiwi and banana.

Swapping chickpeas for edamame gives your go-to party dip a new flavor twist—and a festive green hue—while still packing in plenty of filling fiber and protein.