Snack

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

This East African snack is fluffy, crispy, and mildly sweet—like the best parts of French beignets and American old-fashioned doughnuts combined into one bite.

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

Crispy, bronzed potato patties and a fiery green sauce to dip them in.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner. 

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.

Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.

Rick Martinez’s take on the popular Mexican pig-shaped cookie goes all out with a ginger-spiced dough and tons of sprinkles.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.

These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.