Snack

It's not only nostalgia that makes me love arepas; it's also their versatility! These corncakes are hugely popular in many forms in my native Colombia and neighboring Venezuela (among other places) and have now actually caught on in many parts of the United States. What makes them especially wonderful is that they offer cooks fabulous flexibility as far as preparation. So here I'm giving you my basic recipe—and a serving suggestion—but please know you can add whatever you'd like (grilled corn, diced peppers, different cheeses, just to name a few possibilities). Here I'm suggesting that you smear a bit of farmer's cheese—or Mexican queso blanco—on top. Great as an appetizer, these arepas are perfect with any cocktail!

Party food can peel off pounds! These Spanish peppers could help you drop a size. We use goat cheese instead of traditional manchego to slash fat. Plus, two peppers deliver a third of your daily vitamin C needs, and C has been shown to increase fat burning during exercise.

This is a lovely dish to serve with grilled pita bread, either alongside a couple of other mezze, while you have a drink before supper, or as an appetizer in its own right, or as a light lunch with a good salad on the side. In the summer, please use fresh peas; at all other times of year the wondrous frozen pea will do. You can make this dish in advance, put it in the fridge, and bring it back to room temperature when you want it.

Mussels are a quick and simple dish that is protein-rich and nutrient-dense. Don't forget to serve steamed mussels with a spoon so as not to miss any of the beery, creamy, herb-flavored juice.

Serve with sweet potato or root vegetable chips. The sweet potatoes can be cooked in a microwave in just 10 to 12 minutes.

Fantastic in emergencies and reason enough to stock canned beans in your pantry. Serve as a dip for bread-sticks, pita or other bread, or raw vegetables.

Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I’m not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly—the perfect afternoon snack.

Crudités and dip are party staples. Choose whatever seasonal veggies you like, but mix up the colors. Some veggies, such as carrots and peppers, can be served raw, while others, like zucchini and asparagus, should be blanched but still have a slight crunch. There's nothing sexy about a limp piece of asparagus! And keep the vegetables separate—it makes it easier to refill the platters.

Half a can of chickpeas left over from the Moroccan–Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Opening a can of tomato paste just to use a tablespoon or two for a recipe can be something of a drain on one's culinary resources—do you ever remember to use the rest of the can? This recipe is the delicious solution. Leftover tomato paste (from our Sausage–Stuffed Potatoes with Green Salad) gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread. This easy recipe makes a lot, so it's perfect for a party. And it's so good that it's even worth cracking open a fresh can (it will taste just fine if you use the whole thing).

Cornmeal lends these crackers a golden glow and a nice crunch; lots of crushed green peppercorns (left over from Chicken Spice Rub ) provide an intriguing spiciness. Serve them with cheese or all on their own with cocktails.

Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light zucchini bites, filling your mouth with the scent of summer. (Editors' note: This recipe is solely the creation of Andrea Albin and has not been formally tested by the test kitchen.)

In his "A Tuscan Son" menu, Tony Oltranti serves Polenta with Franklin's Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the "fries" are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.

At Moran's Oyster Cottage, diners enjoy this dish alongside homemade bread.

At Ballinalacken Castle Country House & Restaurant, the bread is baked in a rectangular pan.

Falafel makes a great appetizer when paired with hummus for dipping. For a quick meal, serve atop a salad or inside pita bread with lettuce, tomatoes, and a drizzle of tahini.

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.