Snack

Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries)…

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

For an easy, low-cook dinner, toss canned chickpeas with potatoes, cilantro-mint chutney, tamarind chutney, and yogurt, then top with chiles, onions, tomatoes, and chaat masala.

These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.

If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams. 

These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!

This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

Developed for baking in the mountains, this flavorful pound cake is a winner, especially when topped with creamy homemade chocolate icing.

These griddled masa disks get a little crispy on the edges but stay tender on the inside. Top them with black beans, salsa, and queso fresco or any other toppings you love.

The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.

These extra-thick cousins of the tortilla are toasted on a comal or griddle and split open before they’re stuffed with a wide array of flavorful fillings.

Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and iced with a yogurt glaze.

Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.

This low-effort, high-flavor tomato demonstrates how the Thai concept of balancing flavors can be achieved in different combinations.