Snack

Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night nibble? Check. We’ll be batching these nutty, crunchy clusters for the weekend (and to get us through next week, too).

Brining these fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Make this super luscious hummus and you'll never go back to store-bought.

Puréed kale leaves give this lighter guacamole an extra dose of fiber and Vitamin A.

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.

With super fresh tomatoes you don't need much more! This toast combines sharp ricotta salata cheese with plump green tomatoes and lemon juice for a refreshing bite. We like green zebra tomatoes for their pretty yellow stripes and bright, floral flavor, but any ripe green tomato will work in this dish.

This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.

Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.

An addition of cornmeal gives these bars a sandy, crunchy, slightly savory crust that’s perfectly complemented by tart lime curd and sweet blueberry glaze.