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A great snack for a party, suitable for adults or kids.
For a tasty treat, try these quick and easy snacks that are almost too good to be true.
Make your favorite brew pub snack at home.
Making the crepe batter in a blender ensures it's smooth, not lumpy, and streamlines prep.
Martha’s go-to banana bread recipe uses a secret ingredient to make it extra moist and flavorful.
This fresh take on the favorite appetizer is fun for a party.
Your charcuterie board isn't complete without this utterly flavorful snack.
A little cheese and pepper turn plain chips into our favorite new snack.
These tender German soft pretzel sticks have a dark golden salt-crusted exterior and chewy centers.
This mash-up of a quesadilla and pizza gets a spicy kick from jalapeño-laced pepper Jack cheese and garlicky Portuguese linguiça.
These crisp and buttery crackers with a sharp cheddar bite are perfect for snacking on their own or served topped with prosciutto.
Pão de queijo is a classic Brazilian snack and breakfast bread. Light and airy, with a delightful chew and savory, cheesy flavor, each puff has a lightly crispy exterior and a tender, bubbly center. Felipe Donnelly's version is a must-have at his New York City restaurant, Comodo. It's the perfect two-bite snack with hints of cayenne and nutmeg.
Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt's crisp and chewy sweets.
A layer of cooked sticky rice becomes the satisfying wrapper for fan tuan, colorful rolls filled with fried eggs, scallions, pickled daikon, the fried dough sticks called youtiao, and pork floss. "Fan tuan is exercise in textures: chewy sticky rice and crunchy youtiao (Chinese crullers), crisp-tender salted radishes and fluffy rousong (pork floss), all bound by sweet soy sauce and a fried egg," says 2020 F&W Best New Chef Trigg Brown of Win Son, in Brooklyn. "While I first had fan tuan in Taiwan, I really fell in love with the dish when, at the recommendation of chef Eric Sze, I went to Huge Tree Pastry, Lillian Liu's family bakery in L.A. Eddie Huang showed me a technique where you toast the rice in a wok and then massage in oil before cooking it so that the grains remain separate but also stick together.
This golden, sesame-crusted treat has roots in Hawai'i. As chef and writer Kiki Aranita writes: "Butter mochi is purely an invention of the islands and it is borne from the multicultural roots of Hawai'i's first potlucks and the mystical union of rice flour, butter, coconut milk and sugar."
These crumbly, buttery cookies are a perfect treat with afternoon tea, or with ice cream, fruit, or chocolate for dessert.
