Appetizers
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Jacques Pépin’s Mussels in Hot Sauce
This quick-and-easy mussels dish is from celebrated chef Jacques Pépin’s new cookbook.
Sweet Potato Fries With Chimichurri
Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.
Almond Seed Crackers
You can always purchase your favorite nut- or seed-based crackers for a summer spread, but these four-ingredient crackers are a cinch to make.
Creamy Spinach and White-Bean Dip
This garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.
Peach Chutney
Use fresh peaches, ginger, and turmeric to make this sweet-and- spicy chutney.
Roasted Garlic Cashew “Chèvre” With Crudités
Soaked raw cashews provide the “cheese” in this creamy dip.
Olive Tapenade
Blend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.
Buffalo Chicken Dip
Three ingredients and a slow cooker are all you need to create this tasty, crowd-pleasing snack.
Honey-Fermented Garlic
This pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.
Roasted Artichokes With Tahini-Yogurt Sauce
Artichokes are rich in antioxidants and also have choleretic effects, meaning they help stimulate bile production and aid digestion.
Carrot Fries and Dip
Craving chips and dip? Try this healthy alternative instead.
Kale Chips
This salty and crunchy snack helps boosts your veggie intake while satisfying snack cravings.
Flax Crackers
Try these crunchy, gluten-free crackers topped with hummus or dipped into our Mock Tuna Salad.
Roasted Garlic Hummus
Roasting the garlic is the secret to the flavor of this homemade hummus — and will elevate the taste of any veggies you dip in it.
Spicy Nuts
Curb your cravings and maintain your energy until your next meal by snacking on these mixed nuts.
Carrot-Top Pesto
This thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
Roasted Swiss-Chard Stems With Creamy Sesame Dressing
Swiss-chard stems are removed and discarded in most recipes, but they’re quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.
Lemony Olive Oil–Poached Broccoli Stems and Chickpeas on Ricotta Toast
Broccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.
Quick-Pickled Veggies
Add crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.