Snack

Michael Solomonov and Steven Cook of the Philadelphia restaurant Zahav found success with their hummus recipe, but in their second book, “Israeli Soul,” the two came up with this smart version, done in a fraction of the time of the original. It’s just as satisfying, and packed with tahini flavor, a given since it calls for a whole 16-ounce jar. The end result is nutty and smooth, and topped with roasted vegetables, a worthy weeknight meal. —Krysten Chambrot

Tarka is an Indian technique that blooms herbs and spices in hot fat, infusing it with bold flavors and aromas while cooking off any raw, harsh notes. And it’s an excellent way to season popcorn. The cumin and curry blend in this recipe is bold and savory; if you prefer a mixture of sugar and spice, see the Spicy-Sweet Tarka Popcorn alternative that follows.

I’m all about snacks. Whether it’s something to crunch on during a movie, or giving dinner guests something to munch on while dinner’s in the oven, any new additions to my snack game are welcome.

If I can make those snacks healthy, that's even better. If I can somehow give chickpeas the addictive crunch and cheesy taste of a bag of Cheetos? Holy moly — hold me back from going into full-on snack-attack mode.

If you've somehow missed that kale chips are a "thing," with recipes flooding cooking sites and packages of commercially made chips now turning up even in ordinary supermarkets, trust us: Tossing torn leaves of kale with oil and salt and baking them until crispy is a worthwhile endeavor. The slightly browned leaves take on a nutty, sweet taste and a pleasing, brittle texture.

When it comes to dessert, my husband is a man of simple tastes, perfectly content as long as chocolate features prominently, and preferably in the form of chewy, dark brownies.

This works out well for both of us since I’d rather make brownies than go to the trouble of baking a torte or frosting a cake. And brownies pack more flavor into a tiny square than most chocolate desserts do in their entirety, making them very gratifying to bake.

 This quick-and-easy garnish would also make a great cocktail snack.

To form the dough, use an electric mixer with a dough hook or a bowl and wooden spoon. Dipping the pretzels in a mixture of simmering baking soda and water gives soft pretzels their trademark deep golden hue.

This traditional sweet is believed to have originated in Sichuan, where walnut trees from Persia were first planted in China. As with many Chinese foods, the walnut is imbued with symbolic meaning: it is believed to benefit the mind because the shelled nut looks like a brain lobe. Brain food or not, the walnut was a deliciously significant sweet long ago in Sichuan and western China. Reminiscent of halvah, mashed walnuts encased in a thin, flaky dough and covered with sugar syrup is a famed tea-time dish and just one of many Sichuan creations based on walnuts.

These parfaits make breakfast exciting again! But they're not just for early in the day. Layer into fun glasses and enjoy as a snack or dessert. For brunch make small ones in pretty little cups.