A baseball classic. Although our take on classic caramel corn is somewhat more delicate and buttery than the stale sort found at the ball park–and won’t last longer than an inning.
Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.
Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.
To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.
Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.
These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.
These impressive little nibbles are a snap once you learn that the trick to really thin crackers, which is passing the dough through a pasta machine.
Straight from the folks at The Splendid Table, these seemingly sophisticated toasted coconut macaroons are simply mounds of sweetened coconut toasted to perfection.
The retro combination of chicken, curry, walnuts, and cream cheese in these little bites is impossible to fight. They go down fast, easy, and delicious.
Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.
Remember Devil Dogs? These are an uptown version. Chocolate-y cake sandwiches a creamy vanilla-scented filling, making it the perfect afternoon snack.
One of the most beloved snacks in Portugal, these little fried turnovers are filled with shrimp in a creamy white sauce that has a slight kick of heat to it.
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