Snack

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.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

This mung bean and pork mooncake is a classic in Taiwan, with the meat and sweet bean filling enclosed in a flaky, layered, lard-infused bun.

A salty peanut butter-filled pretzel crust paired with a sweet, creamy peanut butter filling makes for an abundance of peanut butter delight.

These mac-and-cheese-stuffed jalapeño poppers can be prepped in advance and tossed in the oven shortly before the party starts for an easy-peasy-cheesy crowd-pleaser.

The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.

A play on the familiar crispy rice treats, this sweet and chewy dessert with savory, nutty undertones was inspired by a cup of tahini-tinged hot chocolate.

This Southern delicacy wraps the warm flavors of cinnamon-spiked apple pie into a buttery handheld crust.

Get the flavors of fall in the palm of your hand with these adorable bites stuffed with jammy cinnamon-spiced apples.

Transform your orchard or farmers market haul into a spiced applesauce you’ll want to eat by the bowlful.

For perfectly crispy latkes, start with super-starchy potatoes like russets. Grate them, soak in water, and then squeeze out the liquid to keep them from browning too quickly.

A batch of homemade chocolate chip scones has the power to turn any regular morning into a special occasion.

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.

Forget lackluster loaves—apple cider brings big autumnal flavor to this tender pumpkin bread.