All recipes
Page 1 of 5. Sixty snacks and counting.
Late-night · Prep 17 min · Cook 37 min · Makes 17 · Level Easy
Mateo, who runs our test kitchen on Thursdays, calls this “the one that ruins other snacks for you”.
It reheats well, travels well, and disappears at parties at a frankly alarming rate. A spoonful of cultured butter does the heavy lifting here, giving the sweet potato a depth that tastes like you cooked all day. There are snacks you eat standing at the counter, and then there are sweet potato tacos — the kind you clear your evening for.
Make-ahead · Prep 16 min · Cook 22 min · Makes 9 · Level Easy
The trick with sweetcorn dumplings is patience: let the sweetcorn take on proper colour before you even think about moving it.
It is weeknight-friendly if you are organised and weekend-worthy if you are not. We like to make the filling the night before, when the kitchen is quiet and nobody is asking what is for dinner. There are snacks you eat standing at the counter, and then there are sweetcorn dumplings — the kind you clear your evening for. Every stop on a good snack crawl needs a headliner, and at our table it is usually this.
Weeknight · Prep 36 min · Cook 39 min · Makes 19 · Level A little fiddly
Aroha, who runs our test kitchen on Thursdays, calls this “the one that ruins other snacks for you”.
Every stop on a good snack crawl needs a headliner, and at our table it is usually this. The trick with potato flatbreads is patience: let the potato take on proper colour before you even think about moving it. We like to make the filling the night before, when the kitchen is quiet and nobody is asking what is for dinner. This is a recipe built for sharing, which is a polite way of saying you should double it.
Late-night · Prep 30 min · Cook 22 min · Makes 23 · Level Easy
We like to make the filling the night before, when the kitchen is quiet and nobody is asking what is for dinner.
We like to make the filling the night before, when the kitchen is quiet and nobody is asking what is for dinner. A spoonful of dried lime does the heavy lifting here, giving the cauliflower a depth that tastes like you cooked all day. The trick with cauliflower skewers is patience: let the cauliflower take on proper colour before you even think about moving it.
Late-night · Prep 24 min · Cook 13 min · Makes 8 · Level Easy
The trick with tomato fritters is patience: let the tomato take on proper colour before you even think about moving it.
Do not skip the kale; it is the bright note that stops the whole plate from feeling heavy. It reheats well, travels well, and disappears at parties at a frankly alarming rate. The brown-butter edge is what people remember, so be brave with the heat and generous with the seasoning. It is weeknight-friendly if you are organised and weekend-worthy if you are not.
Weeknight · Prep 23 min · Cook 26 min · Makes 11 · Level A little fiddly
Imani, who runs our test kitchen on Thursdays, calls this “the one that ruins other snacks for you”.
There are snacks you eat standing at the counter, and then there are leek hand pies — the kind you clear your evening for. The trick with leek hand pies is patience: let the leek take on proper colour before you even think about moving it. We tested this 12 times in the Snack Crawl kitchen, and the version with dried lime won every single round.
Crowd-pleaser · Prep 25 min · Cook 42 min · Makes 16 · Level Easy
Every stop on a good snack crawl needs a headliner, and at our table it is usually this.
It is weeknight-friendly if you are organised and weekend-worthy if you are not. There are snacks you eat standing at the counter, and then there are chicken noodles — the kind you clear your evening for. This is a recipe built for sharing, which is a polite way of saying you should double it.
Street food · Prep 18 min · Cook 47 min · Makes 12 · Level Medium
It reheats well, travels well, and disappears at parties at a frankly alarming rate.
A spoonful of aleppo pepper does the heavy lifting here, giving the pumpkin a depth that tastes like you cooked all day. We first ate something like this at a street stall in Chengdu, balanced on a plastic stool, and spent the flight home reverse-engineering it. Ingrid, who runs our test kitchen on Thursdays, calls this “the one that ruins other snacks for you”. If you can chop spring onions and hold a fish slice, you can make this. We promise.
Late-night · Prep 30 min · Cook 38 min · Makes 13 · Level A little fiddly
This is a recipe built for sharing, which is a polite way of saying you should double it.
Do not skip the kale; it is the bright note that stops the whole plate from feeling heavy. We tested this 12 times in the Snack Crawl kitchen, and the version with smoked paprika won every single round. We like to make the filling the night before, when the kitchen is quiet and nobody is asking what is for dinner.
Party snacks · Prep 25 min · Cook 25 min · Makes 11 · Level Easy
Mei, who runs our test kitchen on Thursdays, calls this “the one that ruins other snacks for you”.
We tested this 5 times in the Snack Crawl kitchen, and the version with star anise won every single round. We like to make the filling the night before, when the kitchen is quiet and nobody is asking what is for dinner. A spoonful of tahini does the heavy lifting here, giving the prawn a depth that tastes like you cooked all day.
Weeknight · Prep 25 min · Cook 50 min · Makes 16 · Level Easy
It reheats well, travels well, and disappears at parties at a frankly alarming rate.
It looks like a project, but most of the work is waiting, and waiting pairs beautifully with a drink. We first ate something like this at a street stall in Istanbul, balanced on a plastic stool, and spent the flight home reverse-engineering it. Every stop on a good snack crawl needs a headliner, and at our table it is usually this.
Weeknight · Prep 37 min · Cook 46 min · Makes 13 · Level Medium
It looks like a project, but most of the work is waiting, and waiting pairs beautifully with a drink.
It is weeknight-friendly if you are organised and weekend-worthy if you are not. We like to make the filling the night before, when the kitchen is quiet and nobody is asking what is for dinner. The trick with chickpea spring rolls is patience: let the chickpea take on proper colour before you even think about moving it. We first ate something like this at a street stall in Tbilisi, balanced on a plastic stool, and spent the flight home reverse-engineering it.