Snack

This recipe takes the fire cracker formula and Caesar-izes it, bringing in the umami punch of Parmesan and the oil from a jar of anchovies.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.

In this ode to Garrett Popcorn, I use caramelized honey to give the sweet popcorn a toasted accent and melted butter to coat the cheese popcorn in tangy cheddar powder.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

A batter made with cornstarch gives this air fryer buffalo cauliflower a shatteringly crisp exterior.

Kabocha squash, which has a wonderfully creamy texture and tastes like a cross between a pumpkin and sweet potato, makes a great topping for toast.

Pick any sort of coffee or tea to turn this moreish cookie into a caffeinated treat fit for breakfast or dessert.

This almond biscotti recipe gets oomph from a splash of brandy.

Think of this flexible biscotti recipe as a formula for whatever flavor of crunchy cookie you’re craving.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

Store-bought versions are rarely as good as you want them to be. Take matters into your own hands with this step-by-step recipe.

Remember that tin of Danish butter cookies you used to love? These are better.

You know those little packs of roasted nori sheets? Along with a little touch of sugar, they make the perfect topping for popcorn.