Snacks

Small, tiny things for snacking. Good to start a dinner party or make several for your friends and lovers and have only snacks for dinner.

If dried fruit is your thing, add some chopped dried cherries, dates, or apricots at the end for a chewier texture.

This is one of the few things in Dining In that is in my pantry at all times.

I like my cocktail sauce on the spicy, lemony side, but it’s up to you how lemony or spicy your personal cocktail sauce is.

A really great pre-dinner, cocktail hour, or maybe we’re-having-snacks-for- dinner meal.

They will ask, “Is this from the newest casual Mediterranean small plates hotspot?” and you’ll reply, “Yes, it’s called chèvre.”

Yes, the anchovies are a secret weapon, but the garlic cloves, slowly softening and caramelizing in the oil, are the real hero.

Banana bread is a staple, something you should have a reliable recipe for.

Concentrated in its salty, savory flavors, it’s crispy and jammy, rich and light all at once.

Let the first pancake inform your journey, and always feel free to adjust from there.

By definition this cake should contain a lot of seeds, but you can mix and match based on availability.

Cantaloupe, watermelon, canary, yellow seedless—this application is perfect for any and all abundant melons that come your way.

They are wildly addictive and will probably upstage anything else you serve, so be prepared.

Subscribe to A Newsletter