Snack

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

A batter made with cornstarch gives this air fryer buffalo cauliflower a shatteringly crisp exterior.

Kabocha squash, which has a wonderfully creamy texture and tastes like a cross between a pumpkin and sweet potato, makes a great topping for toast.

Pick any sort of coffee or tea to turn this moreish cookie into a caffeinated treat fit for breakfast or dessert.

This almond biscotti recipe gets oomph from a splash of brandy.

Think of this flexible biscotti recipe as a formula for whatever flavor of crunchy cookie you’re craving.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

Store-bought versions are rarely as good as you want them to be. Take matters into your own hands with this step-by-step recipe.

Remember that tin of Danish butter cookies you used to love? These are better.

You know those little packs of roasted nori sheets? Along with a little touch of sugar, they make the perfect topping for popcorn.

Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.

With an air fryer, these bagel chips turn out perfectly crunchy and stay whole, not broken to bits in the bag—all the better to hold lots of dip.

Thin slices of summer squash are rolled up with cool, creamy ricotta and herbs for an Italian-inspired bite that guests can pop into their mouths.

Crunchy cauliflower drizzled with a bit of honey and finished with hot pepper flakes is a welcome surprise of flavor—not unlike crispy hot honey chicken.

Gunpowder spice, also known as idli podi or milagai podi, is not a spice blend but instead a dry chutney found in South India that’s eaten with dosa and idli.

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

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.