Snacks are in high demand—both as between-meal pick-me-ups and as substitutes for breakfast, lunch or dinner. Take your snacking game to the next level with these five innovative ideas.
Grilled street corn, also known as elote, is served as a walk-around snack in Mexico. At Bodega Taco Bar, the grilled corn is topped with lime aioli, crumbled cotija cheese and chili powder.
Chef Marti Lieberman of Mac Mart repackages mac ‘n cheese in wonton wrappers for bite-size finger foods that make a perfect snack or shareable starter. The extra-cheesy recipe uses five types of cheese.
At Farmshop in Santa Monica, chef Brian Reimer gives hummus a California spin by blending fresh avocados along with the traditional chickpeas and tahini.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.