Snacks

Collection by katycook

Kolaches I

Rating: 4.5 stars 39
A traditional Czech pastry, it can be filled with a variety of fillings.

Jicama Mango Salad with Cilantro and Lime

Rating: 5 stars 77
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Jicama Salad with Cilantro and Lime

Rating: 4 stars 35
This is a great tasting and fresh salad for summer or anytime. It goes really well with a Mexican-style dish.

Quick and Easy Taco Dip

Rating: 4.5 stars 107
This is a quick and easy taco dip that everyone is sure to love!! Better make a double batch, because this will go quickly! Increase the amount of salsa as desired.
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Simple Texas Salsa

Rating: 4.5 stars 63
This is the most delicious salsa that doesn't require any cooking!
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Chef John's French Fries

Rating: 5 stars 242
These easy, twice-fried French fries are soft inside and crispy outside.

Chef John's Deviled Eggs

Rating: 4.5 stars 188
My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.

Chef John's Cheesy Crackers

Rating: 4.5 stars 149
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
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Baked Stuffed Brie with Cranberries & Walnuts

Rating: 5 stars 170
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.

Spiced Pecans

Rating: 4.5 stars 316
Deliciously crunchy pecans dusted with sugar, salt, and festive spices.

Sweet, Salty, Spicy Party Nuts

Rating: 5 stars 417
Mixed nuts coated in a spicy sugar syrup, then oven-roasted until crunchy.

Chef John's Queso Dip

Rating: 4.5 stars 29
I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.
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