Latest in Snacks
These bite-sized chocolatey clusters may be small, but they can give you the energy boost you need (and satisfy those sweets cravings!)
Bake a batch of these granola bars today, and you'll have a healthy breakfast ready and waiting for you throughout the rest of the week.
Once upon a time, she was overweight, depressed and addicted to dieting. Today, Chef Amber has had a paradigm shift in her relationship with food. Check out her spiritually-led food philosophy, plus a nourishing gut-friendly snack from her Manhattan Beach cafe menu.
It's important to have healthy snack options in your arsenal during the holidays. This combo of spices and mixed nuts is the perfect good-for-you nibble to have on hand.
The classic shrimp cocktail gets a twist with a spicy, fresh Mexican pico de gallo and baked homemade sweet potato chips.
Applesauce is rewarding to make at home for its better, fresher taste, and compared to store-bought, it’s entirely free of added sugars and preservatives. Strawberries give a tangy bite and pretty pink hue and take advantage of the extra-flavorful, first-of-the-season fruit.
Called patatas bravas in Spanish, or “fierce potatoes,” these crispy little nuggets of potato are usually deep-fried in olive oil, but they’re equally wonderful roasted in the oven with just a kiss of oil as we’ve done. Serve with romesco, a rich sauce made of roasted peppers and almonds that’s great on any roasted vegetable, and garnish with chopped almonds or a spinkle of smoked paprika.
Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.
Clams are popular as warm tapas in Spain. Cooked with lots of garlic and sherry, they are always served with crusty bread to sop up the delicious juices. Use a dry or semi-dry sherry, such as Fino, and follow the Spanish maxim: Never cook with a sherry you wouldn’t drink.
Bagna cauda, or “hot bath” in Italian, is an olive oil and anchovy dip popular in northern Italy. We add white beans to the dip to boost protein and fiber. It's typically served with a rainbow of vegetables, so choose your favorites. You can also make your own whole-grain pita chips (see below) for dipping.
We lighten up this sports bar classic just in time for the big game!
Understanding the importance of eating every few hours, our reader recipe developer wanted to create a snack she could feel good about munching on. Her Spicy Roasted Chickpeas can be kept in the fridge for up to four days, but we bet your family will gobble them up by that time!