Snack

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

When using preserved lemons, scoop out the insides and only use the peel.

Store the finished nuts in an air-tight container to prevent stickiness.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup. 

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

Loaded with oats and bananas, this is a great treat to have on hand after soccer or baseball practice.

You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.

It’s simple, sweet, and gets better as it sits.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

These spicy, crunchy pita bits are your new, improved crouton.

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.