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Totchos (Tater Tot Nachos) with Cheese Sauce, Charred Tomato Salsa, Chorizo, and Pickled Jalapeños

Serious Eats J. Kenji López-Alt 7 comments

The ultimate nachos made with Tater Tots in place of corn chips, topped with gooey cheese sauce, charred tomato salsa, crisp chorizo, and fresh vegetables. More

Jerk Chicken Nachos from 'Ultimate Nachos'

Serious Eats Kate Williams Post a comment

Of the many unique recipes in Lee Frank and Rachel Anderson's new cookbook, Ultimate Nachos, the sweet-and-spicy jerk chicken nachos stood out as a must-try. As any spice-fiend knows, jerk marinade is a potent blend of scotch bonnet peppers, allspice, scallions, lime, thyme, and a plethora of other spices. The meat, most often chicken, is grilled to add a serious layer of smoke to the flavor profile. Adding cheese and salsa to build nachos is therefore a balancing act, and Frank and Anderson do it with ease. More

DIY Raisins

Serious Eats Molly Sheridan Post a comment

This is a DIY project I would say is all about unique taste and quality rather than cost—at least until the grape season hits locally. More

Irish Cheddar Fondue with Stout and Whiskey

Serious Eats Marvin Gapultos 1 comment

This is a simple fondue recipe featuring Irish cheddar cheese. The addition of Irish stout adds some malty undertones to the fondue, while a splash of Irish whiskey provides an extra bit of bite and spice to the rich and nutty melted cheese. More

Strawberry Fruit Roll-Ups from 'Classic Snacks Made from Scratch'

Serious Eats Kate Williams 5 comments

I was rarely given Fruit Roll-Ups as a kid. Instead, my siblings and I were stuck with the healthier, thicker fruit leathers from the natural foods aisle. We often yearned for the pliable texture, bright color, and saccharine flavor of the decidedly fruit-less roll-ups in our friends lunch boxes. Now that I make my own food choices, I honestly prefer the more wholesome choice. Luckily, Casey Barber's recipe for Strawberry Fruit Roll-Ups in Classic Snacks Made from Scratch bridges the divide. More

Crispy Buffalo Fried Cauliflower (Vegan)

Serious Eats J. Kenji López-Alt 20 comments

A vegan game-day snack made with ultra-crisp battered cauliflower tossed in garlicky buffalo sauce. More

Korean Fried Cauliflower (Vegan)

Serious Eats J. Kenji López-Alt 8 comments

Ultra-crisp fried cauliflower Korean-style, served with a sweet and hot chili sauce or a sweet soy glaze. More

Kimchi Frito Pie

Serious Eats Marvin Gapultos Post a comment

A quick sauté or stir-fry of ginger, garlic, beef, and chopped kimchi goes remarkably well when poured atop a pile of Fritos. While some may see this version of Frito Pie as sacrilege, I see it as a nice change of pace for your Super Bowl party. More

Barbecue Sweet Potato Chips

Serious Eats Marvin Gapultos 2 comments

When fried in hot oil, the sweetness in sweet potatoes concentrates and results in a tastier chip than regular russets, in my opinion. As for the barbecue flavor, a sprinkling of salt, cayenne, garlic powder, smoked paprika, and sweet paprika make for a great barbecue combination that won't overpower or mask the sweetness of the crisp, fried sweet potatoes. More

Gluten-Free Common Crackers

Serious Eats Elizabeth Barbone Post a comment

A New England favorite, these mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder. More

Oven Roasted Chestnuts with Spiced Melted Butter

Serious Eats Marvin Gapultos 1 comment

Served as is, or dipped in melted butter, warm roasted chestnuts are indeed creamy, nutty, and sweet. And when paired with a snifter of brandy, or even a shot of whiskey, roasted chestnuts can make for a wonderfully warming winter snack. More

Buttered Rum and Cranberry Popcorn

Serious Eats Marvin Gapultos Post a comment

This cranberry-studded popcorn is a light enough snack to munch on without being too filling; but its combination of sweet and salty, tangy and boozy is enough to satisfy just until the Thanksgiving feast really starts. More

Cheesy Papillons

Serious Eats Kerry Saretsky 2 comments

During fun holiday get-togethers, serve cheesy puffs of savory pastry instead of bread in big baskets down the center of the table. More

DIY Oyster Crackers

Serious Eats Molly Sheridan 2 comments

This version of the iconic cracker is just a little bit more solid, a little richer, and a little butterier than the grocery store option. It will stand up to but not overpower your soup. More

Kale Chips with Lemon and Ginger from 'Salty Snacks'

Serious Eats Kate Williams Post a comment

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. More

Grilled Hoisin Glazed Chicken Wings

Serious Eats Joshua Bousel 1 comment

Sweet and salty, with a light Asian barbecue flavor, these wings are a nice departure from the standard Buffalo. More

DIY Sesame Sticks

Serious Eats Molly Sheridan 14 comments

Requiring no fancy equipment, this recipe couldn't be easier—just toss the ingredients into a bowl and stir up the dough. In this way, the cook also controls the type and amount of fats and seasonings that end up in the finished product, so you can really have some fun with it. More

Gluten-Free Hush Puppies

Serious Eats Elizabeth Barbone Post a comment

This recipe works well with variations. While white rice flour makes traditional hush puppies, whole grain gluten-free flours (like brown rice flour or sorghum flour) can be used. The resulting hush puppies are slightly denser and fry up a little darker. More

DIY Blueberry Cereal Bars

Serious Eats Molly Sheridan 8 comments

Homemade blueberry cereal bars pack real blueberry flavor in a crisp, tender, buttery crust. By using a food processor to do the mixing work, this recipe requires a time investment but is not labor intensive. There is a bit of the devil in the assembly details, however. More

The Country Cooking of Italy's Favas with Pecorino

Serious Eats Caroline Russock Post a comment

Sweet and nutty, briefly blanched and peeled favas are tossed with salty bits of crumbled young pecorino and drizzled with olive oil. Simple? Well sure, but this snack is really all about the simplicity and goodness of the ingredients. More

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