Snacks

We've been wobbly in the knees for these sweet and shatteringly crisp little Spanish olive oil tortas. And now that we know how to make them at home, we can't decide if that's a good thing or not...

Intensely gooey, fudgy, crunchy-edged, gluten-free, flourless brownie loveliness. Easy to make. Even easier to make disappear.

We'd be happy to tuck into these layers of messy goodness any time, any place. Thanksgiving or Fourth of July, makes no difference to us. Or anyone we know who's experienced them.

A Portuguese classic, these diminutive shrimp turnovers boast a filling that's creamy and comforting yet made interesting with a little heat. All tidily packaged in fried dough.

Soft and tender and almost cake-like—some would say even pancake-like. A lovely reminder that yes, maple cookies are completely appropriate at the breakfast table.

This is not the Chex mix of your childhood. This is something completely different. And its greatness simply must be experienced to be truly understood.

Our quest for memorable-in-a-lovely-way blueberry muffins has been decades-long and riddled with disappointment. Here's the muffin recipe that changed our tune as well as our 'tude.

Dark chocolate-y, appropriately (and not too) rich, just sweet enough, and the entire surface blanketed with that coveted crackly surface. Let the love affair commence.

Birthday bashes. Cocktail parties. Thanksgiving dinner. Tuesday nights. These are but some occasions we've watched these disappear.

"HELLO PASTRAMI JAM! Where have you been all of my life?!" That's what someone shouted after experiencing this extra indulgent grilled cheese that boasts quite a few surprises.

They look like fudgsicles. They taste like fudgesicles. Yet they're made from cocoa, coconut milk, and honey, so don't give a second thought to indulging in them.

Tastes like "bananas and blueberries and creamy icy summertime." That's what folks are saying about this spectacularly simple smoothie that has made converts of even avowed kale loathers.

In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it's comfort food at its simplest.

As easy as the classic Toll House recipe but a lot more memorable, these beauties boast ample chocolate chunks, a subtle nuttiness from the tahini, crackly edges, and oh so soft centers.

Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.

"Could not have been easier.” “Perfect." "A one-pot wonder!" That's what folks are saying about these super simple brownies that toe the line between cakey and fudgy.

Perhaps the easiest dessert ever, this simple yet stunning Portuguese staple is made with just three ingredients. Cookies. Cream. And sweetened condensed milk.

If you adore soft, crinkly molasses ginger cookies as much as we do, then these triple ginger chocolate cookies need to be at the top of your must-bake list.

Nuts. Seeds. Dried fruits. The only thing missing is the fancy cellphone wrapping and the steep price tag. (Did we mention they're gluten-free?)

Riz au lait is another way of saying French rice pudding. So gosh darn easy and impossible to stop eating, it's quite possibly the thing we love most about the French.