Snack

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.

What I love about wings is that you get a two-in-one treat when you eat them. Wings are great for weeknight cooking too, because they take very little time to prepare and cook.

The seductively high ratio of skin to meat is what makes wings taste so good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and crisp.

Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.

The secret to homemade brittle? Work fast—it hardens quickly.

Beets' red hue is pretty, but the stains—not so much. Scrub cutting board ASAP with hot, soapy water.

Dates are revered, and much enjoyed, in Morocco. Of the more than two hundred varieties that the country produces, large mejhoul dates are the ones used for special occasions and special recipes like these stuffed dates. Typically, the almond paste is much sweeter than in this recipe, and the stuffed date is rolled in sugar. I prefer to let the dates' natural and intense sweetness shine. To make the dates festive, many Moroccan cooks work some food coloring—red, green, yellow, even blue—into the almond paste before stuffing it inside the dates.

1 pretzel per serving Most pretzels are high in sodium because salt is not only on the outside but in the dough as well. With this recipe for one dough and two topping options, you can easily please all soft-pretzel lovers. Choose sesame, poppy, and caraway seeds for savory pretzels; if you're more in the mood for something sweet, go with the cinnamon-sugar topping.

I first tried this dish when I was looking for an interesting vegan option to put on my menus. While my restaurants were certainly vegetarian/vegan friendly, the focus of the menu was anything but. I wanted to present some options that were more than the usual, but I kept coming back to hummus, because it is so delicious. So I tried a few different ways to make it, and this one was a winner. Any type of thick-skinned autumn squash will do in this recipe. My favorites are kabocha, butternut, Hubbard, and regular old pumpkin. I prefer to serve this with baguette slices, but it's also good with toasted pita bread triangles or carrot and celery sticks.

Kick off your Independence Day bash with a patriotic take on homemade chips featuring baking potatoes, purple potatoes, and beets that are sliced and then fried into a hot, crispy red, white, and blue snack. Gather your ingredients and check out our tips on the dos and don'ts of deep-frying.

The key to a tender biscuit is to handle the dough as little as possible.

Take one bite of the crisp cookies known as fekkas and you're inhaling the perfumes of the Middle East: orange-flower water, anise, sesame seeds, and toasted almonds.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.

You might like to double up the ingredients here, because this is effectively two meals in one. You start by making a wonderful, rich mushroom risotto, which you could serve warm one night (perhaps finished with a drizzle of olive oil), and then you could make these rice balls for the following evening. They are perfect with a glass of prosecco (or champagne if you haven't really gotten the hang of this economizing business).

These scones are light, flaky, and airy—closer to a biscuit than the crumbly pastries you might have in mind.