Snack

When lining the baking pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.

As they bake, these quick-to-make cookies get crunchy on the outside yet remain moist and chewy inside. And because they don’t contain flour, they are a nice gluten-free option.

Instant espresso powder gives these drop cookies grown-up appeal. If you’d rather not remove the hazelnut skins yourself, as described below, look for blanched nuts at specialty shops, then toast them (see page 365).

For best results, bring all of the ingredients to room temperature before mixing. When zesting and juicing lemons, grate zest first, then squeeze halves to extract juice. To make one large cake, bake the batter in a twelve-cup buttered and floured Bundt pan.

As its name implies, this savory Southern side dish is so soft it should be served—and eaten—with a spoon. You could serve the spoon bread as an alternative to cornbread with the barbecued ribs on page 202 or with the turkey chili on page 173.

Seltzer water is the secret to achieving a delicate crust on homemade onion rings. Use a deep-fry thermometer to monitor the oil, and be sure to maintain a temperature of 375 degrees; otherwise, the rings will absorb too much oil as they cook.

This dip is a favorite among Everyday Food editors. Double the recipe to make extra, as it will keep, covered and refrigerated, up to three days. Navy beans can be used in place of cannellini.

These low-fat morning treats only taste indulgent; all six muffins contain just one egg, and a quarter cup each of dark-brown sugar and oil keeps them surprisingly moist. Raisin-bran cereal soaked in milk lends hearty texture.

Granola is easy to make, and will keep for weeks. Toasting the oats, wheat germ, and walnuts before combining with the other ingredients deepens their flavor and ensures a satisfying crunch.

THIS LONGTIME PASTA & CO FAVORITE crosses a pretzel with a breadstick. (The word brezel is German for “breadstick.”) Flagship and Just Jack cheeses give the breadsticks a creamy flavor, but you can substitute Gruyère, Cheddar, or Parmesan. Don’t let the thought of making dough intimidate you; it’s easy to get the hang of and worth the effort. You can, however, use pre-made pizza dough; 2 pounds of dough will make 10 breadsticks.

THIS RECIPE BEGAN AS A MARINADE for poached chicken, but it was so delicious we now sell it as a dip. Poured over a wedge of soft Brie cheese or served in a flat-bottomed bowl alongside bread, it makes an easy starter to any meal. A mix of golden and Thompson seedless raisins provides a sweet contrast. See photograph on page 237.

A BUCKLE IS AN AMERICAN COFFEE CAKE, and this sweet and moist version is a nice departure from muffins. Use fresh, juicy blueberries in the summer for a true blueberry flavor.

SMART SUBSTITUTION Whole-wheat tortillas contain fewer calories than traditional pizza crusts, and they crisp quickly in the oven. Topping each round with just a sprinkle of part-skim mozzarella and a few shavings of pecorino cheese also results in a lighter pizza. Complete the low-calorie meal with an arugula salad.