Did you know you can make air-popped corn in the microwave with nothing but dried corn and a small paper bag? No frying oil required. Try this simple trick and make easy lunch box additions, after school snacks, and movie night popcorn in minutes.
Convents and monasteries in 19th-century Portugal used large quantities of egg whites for starching nuns’ habits and monks’ cassocks and the leftover egg yolks were turned into cakes and pastries, such as Lisbon's world famous pastéis de natas.
This delicious (and healthy) version of hummus turns zucchini, the ubiquitous summer vegetable, into a great spread for crackers or crisps. The red onion, olive oil, and mixture of spices gives the fresh zucchini a nuanced flavor.
Kulfi, or Indian ice cream, is rich, creamy, and sweet, and this recipe requires no boiling, churning, or thickeners. Add crushed pineapple and coconut milk for a piña colada flavor, or experiment with flavor combinations of your own.
Fresh cucumbers and onions get a seasoned twist when canning season comes around. These sweet and crunchy bread and butter pickles are a great way to put abundant produce to good use, put away some summer flavor for the winter, or satisfy a craving.
For an appetizer, a snack, or even breakfast, the simple combination of peaches, blueberries, and ricotta makes an elegant topping for bruschetta.
Good ranchera sauce can take a simple cheese quesadilla to the next level. Be sure to use fire-roasted tomatoes in this recipe.
It's apricot season, and even though the small, juicy fruits are delicious eaten on their own, this recipe tops them with a mix of tangy Greek yogurt, crunchy granola, and sweet honey for a delightful snack.
Apple oatmeal muffins made with nonfat yogurt and whole wheat flour are breakfast treats as well as a quick pick-me-up snack.
A brine seasoned with garlic, salt, vinegar, and spices brings out the natural flavors of asparagus, and will have your family and friends happily munching away on this pickled treat.
These deviled eggs with a Sriracha kick are sure to go quick at your next backyard barbecue, cookout, or picnic.
Whether you're trying to get more veggies into your little one's diet, or you're surprising Mom on a special occasion, these zucchini muffins will bring a smile to faces of all ages.
National Pretzel Day is April 26. While a number of pretzel companies are offering free samples, nothing beats making your own homemade soft pretzels.
Goat cheese, lemon, capers, and Greek yogurt stand in for mayonnaise in this artichoke spread. A food processor makes this simple savory spread a snap.
Ever tried adding celery to guacamole? Give it a whirl with this simple recipe.
Cinnamon and pork make a winning combination in this Vietnamese pate. Serve it with a baguette for sandwiches, with sticky rice for a meal, or alone as a snack.
Smoothies are a fantastic way to use yogurt, especially if you can get a deal at the store with a coupon. Blended apples, vanilla yogurt, and a dash of sugar might just fool the kids into thinking they're having dessert for breakfast!
Smoothies might just be the most convenient breakfast. A big glass of blended fruits and veggies will kick-start your day, and the combinations are limitless.
Kaya is a curd-like coconut jam often served as a toasted sandwich for breakfast. Adapting a Martha Stewart recipe for lemon curd brings a taste of Singapore home.
What is goetta? A sausage widely celebrated in Cincinnati that can be eaten for breakfast, on a sandwich, on a pizza... and especially as a hotdog.
Toss the greasy store-bought potato chips, and try these homemade sweet potato chips. As a quick and easy snack or a fun side for dinner, these chips will be a family favorite.
This quick and easy dairy-free smoothie is a great way to start a super-powered day.
Sweeten up your day with these gooey apricot bars on a delicious shortbread crust.
With just a few different kinds of seasonings and bowls of freshly popped corn, you'll have a fun and healthy alternative to offer Super Bowl snackers with this creative popcorn bar spread.