1,807 snacking recipes

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Vegan whole wheat zucchini banana bread sweetened only with banana, raisins, and grape juice concentrate. No added sugar, no oil, no eggs in this moist quick bread powered by fruit and cinnamon.

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.

Herbed rice cake baked with cheddar, dill, parsley, onion, and a hit of Tabasco. Cuts into crisp-edged squares that work as a side or vegetarian main.

Easy sour cream coffee cake built on a doctored cake mix with a cinnamon-brown-sugar swirl running through a tender bundt. Vanilla and a whisper of lemon extract keep every slice moist and bright.

Black pepper biscotti studded with sweet chopped figs, twice-baked to a crisp snap. The peppery warmth plays against the figs' honeyed sweetness, making these as good with a cheese board and wine as with coffee.

Hazelnut and eggs - also called Brutti Ma Buoni, these cookies have tons of sweet nutty flavor.

A special fruit treat for kids perfect for after school.

After school bars are no-bake layered cracker treats with a buttery brown sugar coconut filling sandwiched between Club crackers and topped with sweet vanilla frosting. A retro lunchbox classic kids can't stop reaching for.

Garden fresh vegetable spring rolls packed with bean sprouts, bamboo shoots, mushrooms, and scallions in a soy-sesame stir-fry, then wrapped and fried golden and crisp. A vegan appetizer you can season to your taste.

Baked French toast sticks with whole wheat bread, butternut squash, and cinnamon. Make-ahead breakfast for busy mornings, freezer-friendly.

Baked granola gorp trail mix with chow mein noodles, peanuts, dried apricots, raisins, and chocolate chips. Crunchy, sweet, salty, and totally customizable.

Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that's bold, earthy, and completely unexpected.

Easy raisin bran muffins made with the cereal straight from the box, no soaking required. A wholesome breakfast that bakes up in 30 minutes flat for busy mornings.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Mixed nut biscotti bake twice for that signature dry crunch, with pumpkin pie spice and a handful of mixed chopped nuts folded into a brown-sugar dough. Coffee-shop biscotti at home.