This recipe adds the heat of wasabi, the bite of ginger, and the mellow depth of black sesame seeds, turning plain popcorn into a kicky snack.
Kin to caramel corn, this kettle popcorn made with a touch of sugar is much more subtle in its salty sweet allure. Try to stop at just one handful.
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.
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.
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