Snack

These fritters are often referred to as buñuelos de rodilla, or knee fritters, as they need to be quite thin and the knee is often pressed into the dough to stretch it out.

This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

These old-fashioned molasses cookies stay soft and chewy days after making them.

This classic Jewish American rugelach recipe uses a very cold cream cheese–based dough to make tender, flavorful rolled cookies full of sweet jam and cinnamon.

I don’t know how else to say it—I think these sweet corn biscuits are perfect.

These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

Roasted pecans also achieve a crunchy texture that raw pecans can only dream of.

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

As the name suggests, West Africa’s most popular form of fried dough is essentially a delectable fried pillow of airy dough.

These delicious banana leaf packets conceal warm, slightly sweet sticky rice perfumed with the smokiness of the charred wrapper and with a piece of banana at the center.

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.