Snack

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Clusters are the best part of granola. And there's only clusters here.

Yesss! And you can even use store-bought jam if you want.

Double the recipe. Triple the recipe. Quadruple the recipe. Whatever. It doesn’t even matter. However many cashews you make, it will never be enough.

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.

Outrageously crunchy.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

Cantaloupe bowl > bowl bowl.

Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

A simple recipe that will make you wonder why you never made raw fish at home before.

The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

To get that classically decadent, milk-in-every-bite texture, be patient and let it sit overnight.