Appetizers

A spicy, citrusy take on bruschetta.

Who says you need to bake Brie in an oven? Try this campfire recipe, which heats up Brie in a cast-iron skillet with toasted pecans and a bit of brown sugar.

Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.

Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.

Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.

Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.

Use leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.

If you crave that popular party mix made with rice cereal, you are going to love this grain-free alternative made with nuts, seeds, and a hint of maple syrup.

Packed with energizing healthy fats, these crackers make great on-the-go snacks.

An easy, healthy, and delicious nut mix for your holiday parties.

This simple-to-make baked treat from Elana’s Pantry delivers on flavor and whole-food goodness.

These gluten-free energy bars from the new book Rocket Fuel are easy to mix up for a pre- or postworkout snack.