Snack

This recipe is a game-changer for people who think they don't like tofu. To get the right balance between moisture and texture, we provide three techniques for removing excess liquid.

The dairy-free secret to this fudge's creaminess? Avocado.

Stash a jar of this spiced-up, seed-packed almond butter in your desk drawer or kitchen cupboard to turn a rice cake into an instant breakfast.

Full of both dark chocolate chunks and bits of unsweetened chocolate, this cookie is rich and chewy—perfect for dunking into a glass of milk.

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

This simple appetizer is a hit every time due in large part to the vast appeal of warm cheesy things.

This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats—arguably the best part of the wing!—but a mix with drumettes or whole wings works too.

This crispy-crunchy-salty mix gets its green hue from a blend of ground seaweed snacks, dried dill, and lime zest. The seasoning of garlic powder, cayenne, salt, and sugar rounds it all out.

Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.

Nachos can stand an ingredient riff, but to make sure that the cheese is melted throughout and that each bite has the requisite combination of tastes and textures, follow this plan.

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout. 

Serve this dish of mashed beans wrapped in flatbread and pan-fried until crisp as a appetizer, or alongside a big green salad for lunch or dinner.

We used a lot of fresh mint in this cookie for both the real color and flavor. The flavor will intensify as the cookies sit; make ahead if that’s your thing.

Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.

Toasting the pine nuts until they’re properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook.

This savory granola will magically boost the flavor, protein, and crunch factor of any dish. Sprinkle it over a plate of whipped ricotta and crispy broccoli for an easy, veggie-centric meal.

Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.