Snack

These pan-fried pork cracklin’s are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.

The secret to a great lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut.

Meskouta is a wonderfully moist yogurt cake that is so easy to prepare.

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.

Jessie Sheehan's easy 3-minute chocolate mug cake is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.

This beet-tahini dip starts off sweet, then gets a little spicy.

Not to be mistaken for baba ghanoush, this eggplant and tahini dip leans on spices rather than citrus for its flavor.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

French toast meets bread pudding and cheese blintz with whispers of Danish in this breakfast bake from Vivian Howard.

Chef Reem Assil's version of Ma'amoul Med Bil Ashta—a holiday cookie enjoyed for Eid, Christmas, and Easter—that's famous in Lebanon.

Lemony sticky buns are the best buns.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.

These date-filled cookies—qrass bil-tamr—are a typical Ramadan sweet, offered to guests and snacked on during the night before the fast begins again at dawn.

Maamoul are delicate pastries—filled with pistachios, walnuts, or dates—that are served on special occasions like Eid Al-Fitr and Easter.

Warbat is a popular snack during the month of Ramadan. The flaky pastry is drizzled with rose water syrup and sprinkled with vivid green crushed pistachios.

Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.

Traditional injera takes a week to make, since you need four days to make the sponge, plus another three to prepare the batter.