Snack

Torta salata
Great on its own or as part of a meal, this tender bread is wonderfully rich, particularly when served warm.

Corn fritters are incredibly versatile—they can be drizzled with maple syrup for a breakfast cake, topped with applesauce as a snack, or served with salsa as a side dish. These fritters, adapted from Laurie Colwin, have a wonderfully crisp exterior and a sweet, fluffy middle.

Here, something savory becomes addictively sweet and salty. The confectioners sugar helps brown the eggplant, and panko adds crunch.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Make the fruit kabobs a day in advance and keep them in the fridge. The sauces can also be made ahead of time and kept in the fridge for 2 days.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Hummus and guacamole served with breadsticks and veggie sticks make great finger foods for toddlers. Older children love these too, but make sure you offer a selection of breadsticks, chips, and pita bread for those few kids who turn up their noses at the sight of raw vegetables, however sweet and juicy they are.

Adding pepper to the honey makes this classic Mediterranean dish new.

Don't worry about the fat; it's mostly the healthy kind in the avocado. Mixing in fruits boosts this appetizer's fiber count.

You don't have to feel guilty about giving these to the kids— they're made with real fruit syrup and are bursting with sweet berry flavor.

An amalgamation of chopped nuts adorns this deep golden butter-rich cookie that offers an intense caramel-like flavor.

Susan Elizabeth Fallon of Boxford, Massachusetts writes: "I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs." Lemon sugar and fresh berries make these muffins special.

This dessert is easy and indulgent.

Forget placing the avocado pit in your guacamole — unless you like how it looks. It doesn't stop the dip from turning brown.

Few desserts scream summer as much as these ice-cold pops on a scorching day. Lime juice adds a tart, refreshing twist to this classic fruit treat on a stick.

Removing the typical cucumber from tabbouleh leaves plenty of room for fresh honeydew or any cool, sweet melon in this summer-inspired departure.

Goat cheese makes a lovely base for fresh herbs, carrying their flavor and punctuating their brightness with its gentle tang; in this spread, it tastes particularly mild because of the little bit of whipped cream folded in. Take the cheese out to soften before heading for the farmers market, and by the time you get back, it will be ready to mix with whatever herbs you've found there.