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.
It’s easy to knock back bowls of this by the handful, so best be aware of your surroundings at all times.
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.
Ninety seconds flat brings you this lovely looking bowl of herb-marinated olives. Just toss and serve. Bada bing.
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.
These pineapple muffins are like individual pineapple upside-down cakes. Perfect for breakfast or dessert or anytime in between.
Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.
This updated version of Devil Dogs is chocolate-y, cake-y cookies sandwiching a creamy, vanilla-y filling.
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