Snack

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Easy to make, impossible to stop eating.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Just like the state fair, minus the crowds.

These cheesy apple dog treats had our furry friends wagging their tails for a second bite.

The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

Real cheddar cheese meets charred green chiles in our best recipe for queso. For extra points serve the molten dip with warmed tortilla chips.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Among the easiest appetizers ever.

Loaded with mix-ins, this loaf makes an excellent breakfast or dessert—or you could gift it to someone you really like.