When it comes to Super Bowl snacks, nachos reign supreme. Do it up right with these loaded fajita chicken nachos topped with everything under the sun.
Dukkah is an Middle Eastern condiment made from a mix of herbs, nuts, and spices. Think of it as savory granola. Stir it into hummus or dip, sprinkle it on bread with a bit of olive oil and bake until crispy, or use it to add a crunch to roasted veggies or a salad.
Almond milk, sweet cherries, and cocoa powder disguise three cups of spinach in this kid-friendly green smoothie.
Swap mozzarella sticks for these zucchini fries. Baked instead of deep-fried, they're still coated in a crispy, crunchy layer of breading.
Ring in the New Year with deviled eggs loaded with bacon and cheese. This recipe can easily be prepped ahead of time, keeping eggs and filling refrigerated separately, and assembled at the last minute.
Kale chips are great with just olive oil and sea salt, but new and exciting seasonings make them even better. Try seasoning them with garlic and onion jam, maple balsamic vinegar, or an experimental flavor combination of your own.
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.