Snack

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. Homemade fish dumplings are an important part of Bergen Fish Soup. The goal is to make them as light as possible. The dumplings can also be served on their own, or with a dill-flavored béchamel sauce.

Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.

This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.

A cool, custardy treat for the hottest days and beyond.

Ditch the ham and cheese for a double-decker vegetarian sandwich.

Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.

The best homemade hummus starts with an unexpected ingredient: ice cubes.

Zesty jalapeño halves make the perfect vehicle for these crunchy, juicy, meat-filled snacks.

With cottage cheese blended right in—yes—this smoothie will keep you full until lunch.

A kiss of heat makes an otherwise lovable dip simply irresistible.

Add a bag of potato chips and you've got yourself a party.

A generous glug of stout gives this snackable loaf a malty depth.

What your biscuits have been missing? A can of creamed corn.

An oven-baked take on the Atlanta classic.

This apple cake is the poster child for fall.

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.

Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.