Snacks are a beautiful thing. Whether snuck furtively, eaten on the go, or gulped by the handful straight out of the bag, the bites in between meals are sometimes the most delicious. So we asked our family of cookbook authors to share the simple snacks they can’t get enough of.
Variations on Popcorn
Popcorn with Olive Oil, Honey, and Salt
Place a pot with 2 tablespoons of oil and 3 popcorn kernels over medium-high heat, wait for the kernels to pop, add 1/4 cup kernels, cover the pot, and then shake until the kernels stop popping. Top with extra-virgin olive oil, honey, and salt—and by all means keep a napkin at hand for this slick, sticky, delicious mess.
—Daniel Shumski, author of Will It Skillet?
Maple Rosemary Popcorn
For a filling and super flavorful snack, pop plain popcorn and drizzle with olive oil and maple syrup, then sprinkle with salt. Next, coat the popped kernels with powdered nutritional yeast (which has a buttery, cheesy taste) and toss in chopped fresh rosemary.
—Julie Pointer Adams, author of Wabi Sabi Welcome
Spicy Cheese Corn
While making popcorn (microwave or stovetop), combine grated Parmigiano-Reggiano, chopped fresh parsley, a pinch of salt and some red pepper flakes. Toss popcorn with mixture.
—Alison Cayne, author of The Haven’s Kitchen Cooking School
Cheese on toast just has to be the most comforting snack on the planet. Sprinkle a slice of bread with smoked paprika, slather it with Dijon mustard, use plenty of highly melt-able cheese and bake in the oven at 350°F until the cheese melts and starts crisping up.
—Alexandra Stratou, author of Cooking with Loula
Kimchi Cream Cheese Toast or Dip
Fats and ferments go together like peanut butter and jelly. Add a ½ cup of drained and chopped kimchi, or your favorite veggie ferment, to 8 ounces of cream cheese for a toast or bagel spread, or if you’re feeling dippy mix your ferment in with sour cream instead.
—Kirsten K. Shockey, author of Fermented Vegetables and forthcoming Fiery Ferments
Crispy Spiced Chickpeas
Fry 1 cup of cooked chickpeas in olive oil until golden; drain and season with dried or fresh herbs and spices that you have on hand. Finish with salt and serve warm.
—Rachael Narins, author of Cast-Iron Cooking
Green Beans with Cacao
Toss whole steamed green beans with extra virgin olive oil and sprinkle with crushed cacao nibs and flakey salt. Eat warm or cool, with fingers . . . and a cocktail.
—Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies and Sinfully Easy Delicious Desserts
Meatballs with a Twist
In your slow cooker add frozen cocktail meatballs, two bottles of dopplebock beer, a bottle of root beer, a squeeze each of BBQ sauce and ketchup, a dash of hot sauce, and a sprinkle of garlic powder. Start on a Sunday morning, cook on high for 5 hours and you have a perfect group snack in time for kickoff.
—John Holl, author of Dishing Up New Jersey and The American Craft Beer Cookbook
Savory Greek Yogurt
This is not barbecue, but I eat it daily. Place non-fat plain Greek yogurt in a bowl and top with walnuts, salt, pepper, ground cumin, and extra virgin olive oil. Mix as you eat.
—Steven Raichlen, author of Barbecue Sauces, Rubs, and Marinades
Take 1 cup dry oats, ½ cup chopped dried cherries, ¼ cup nut or seed butter, plus just a smidge of honey to taste. Squish it all together with clean hands, form into ping-pong sized balls and roll each in a bit of cocoa powder, dried coconut or fine sugar (for sparkle!)
—Nimali Fernando and Melanie Potock, authors of Raising a Healthy, Happy Eater