Snack

These dream bars have made the rounds. My mother's friend Phyllis Grossman passed the recipe to my mother when I was growing up. My mother passed the recipe to me, and I have since passed it along to friends. We all make it. I have baked versions with milk chocolate and hot fudge, but the best filling by far is bittersweet chocolate. I melt the chocolate, spread it on a sheet pan and chill it, break it into shards, and press it into the dough. Then I spread a brown sugar meringue on top. I warn you—as I warn every new employee at Hot Chocolate—proceed with caution. You have to either never eat these or succumb to the fact that you will be addicted forever to Dream Bars.

That's a whole lotta citrus in this here recipe. If you want to make a citrus cookie that tastes like you climbed up a tree and plucked a cookie off the branch, that's what it takes.

The one-bowl chocolate cake is a busy baker's workhorse, and a concept that's been riffed on in countless ways by just about every cookbook, food magazine, and professional domestic goddess over the past few decades. And for good reason-who doesn't love being minutes away from homemade chocolate cake, no complicated machinery required? My version is naturally sweetened with maple syrup, which also makes it unbeatably moist.

Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.

Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.

These tender, flaky scones are all about the butter.

An extra smooth, delightfully tangy guacamole.

Pass the Pods C'mon, who doesn't love edamame? Consider this the adults-only version: sautéed, spicy, and highly snackable.

Put a tray of these in the oven when the first guests show up.

Why this spicy caramel popcorn didn't already exist, we have no idea.

Why go to the grocery store for plain Jane caramel corn when Clinton's tastier easy-to-make recipe can be ready in almost no time at all.

Tangy, luscious crème fraîche can easily be made by combining 1 cup of cream with 1 tablespoon buttermilk. Stir to mix completely, then leave at room temperature, covered with a clean towel, overnight. Stir to thicken slightly, and refrigerate until ready to serve.