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Snack

Salt-Roasted Pecans

Roasted pecans also achieve a crunchy texture that raw pecans can only dream of.

For Serious Crunch, Store Your Snacks With Silica Packets

When you’re trying to keep a bag of chips or a batch of meringues from getting stale, these little packets are your best friend.

You Say Fruit Basket, I Say Snack Basket

How to use a three-tiered hanging basket for storing more than just fruit. 

Mango Sticky Rice

James Beard's Zucchini Bread

This classic recipe for zucchini bread comes from the father of American gastronomy, James Beard, and his iconic book Beard on Bread.

Maduros (Sweet Plantains)

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

Puff Puff

As the name suggests, West Africa’s most popular form of fried dough is essentially a delectable fried pillow of airy dough.

Grilled Sweet Sticky Rice With Banana Filling

These delicious banana leaf packets conceal warm, slightly sweet sticky rice perfumed with the smokiness of the charred wrapper and with a piece of banana at the center.

Creamy Hummus

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

Mitarashi Dango (Rice Balls in Syrup)

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.

Chicharrones

These pan-fried pork cracklin’s are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.

Lamingtons

The secret to a great lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut.

Meskouta (Moroccan Yogurt Cake)

Meskouta is a wonderfully moist yogurt cake that is so easy to prepare.

Castella Cake

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.

Molten Double Chocolate Mug Cake

Jessie Sheehan's easy 3-minute chocolate mug cake is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.

Mutabbal Shamandar (Beet-Tahini Dip)

This beet-tahini dip starts off sweet, then gets a little spicy.

Mutabal (Eggplant-Tahini Dip)

Not to be mistaken for baba ghanoush, this eggplant and tahini dip leans on spices rather than citrus for its flavor.

Mutabbal Silik (Chard-Tahini Spread)

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

Classic Deviled Eggs

This Gourmet favorite is our best and most basic recipe for deviled eggs. Serve them for Mother’s Day—or any holiday brunch for that matter.

Ma’amoul Med (Orange and Espresso Date Cookie Bars)

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.
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