Soft pretzels are one of the most ideal game-day snacks. They're finger-friendly, slightly savory, salty, and extra bready to soak up all that beer. Making them at home looks complicated, but it's not much more difficult than making any other yeast bread.
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Vegetable tempura dipped in tapenade make for an utterly unique nibble in Cynthia Nims's Salty Snacks. To those used to dipping tempura in soy sauce and spreading tapenade on crackers, it may sound off-putting, but the two make better bedfellows than one might expect. In fact, the briny olive-caper-anchovy mixture is a perfect counterpoint to fried food, and the light grassiness of the beans takes well to delicate tempura batter.
Salted caramel corn is one of those magical snacks that manages to taste better and better the more bites you take. (That is, until you've eaten a huge bowl and suddenly realize you've got yourself a major stomach ache.) It's got salt and sweetness, it's got bitter notes from the caramel, and it's got crunchy-airy corn kernels to anchor all that goodness. In Salty Snacks, Cynthia Nims takes this seemingly perfect treat to the next level with warming garam masala and rich pistachios.
When it comes to game-day snacks, there are few people I know that'll turn down chips and cheese dip (I'm pretty sure all of these folks are vegan anyhow). Even my friends who scoff at the concept of queso are known to sneak bites of the gooey stuff when they think no one is looking. It's not too hard to make either snack from scratch, but homemade versions are rarely more exciting than Tostitos. Enter Cynthia Nims's new cookbook Salty Snacks. She elevates chips and queso just enough to turn heads, while still keeping the dish oozy and comforting.
Anyone else appalled at the proliferation of mass-produced kale chips? Don't get me wrong, I've eaten more than my fair share of the snack, but there's no reason to pay upwards of $6 for a small bag can be finished in 5 minutes. In Salty Snacks, Cynthia Nims offers an easy intro to making kale chips, no dehydrator necessary. She tops the chips with a bit of olive oil and a lively mixture of lemon zest, grated fresh ginger, and (of course) plenty of salt.