Snack

These little cakes remind me of a more sophisticated, stripped-back cupcake. Full of flavor with a dense but chewy crumb, it's like frangipane meets fairy cake. Beautifully simple to make, the biggest pitfall is not greasing your tins properly. If you don't have non-stick muffin tins or friand tins, make sure you butter them to death or you'll have eight fabulous cakes that you can’t get out of the tins.

This British recipe calls for “digestive biscuits,” but graham crackers will work just as well to infuse chocolate-filled vanilla cupcakes and toasted ‘mallow topping with that classic campfire flavor.

Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.

Iced tea with tapioca pearls that are sucked from a large straw are perhaps Taiwan’s most famous culinary export.

These coconut- and oat-studded bites come together in just one bowl—keep them on hand for a healthy anytime pick-me-up.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Keep a stash of these high-protein, low-sugar pops in the freezer and you’ll never have to stand over a hot stove on a weekday morning again.

Chocolate cake is a beautiful thing on its own, but adding a thick layer of sharp passionfruit curd undercuts the heavy richness and balances the sweetness—which dangerously means that one slice is no longer enough…

This classic French dish is summer dining at its finest: no utensils required and it pairs very well with chilled rosé.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles—and even scraping out the ribs, the hottest part.