I loathe “fresh” winter tomatoes almost as much as I love summer heirlooms. And because I simply cannot exist without this crimson fruit, winter fare must make use of tomatoes canned or frozen at their peak. So when the bleak weather seemingly forever looms, my sourdough foregoes fresh tomato and mayo in favor of this flavorful condiment adorned with pickled banana peppers and calamatas. It tastes great on any sandwich, including grilled cheese, and even makes a delicious quick pizza sauce. Because I often pair with pickled veggies, I usually don’t add vinegar or lemon juice but feel free to opt for it. The acidity offsets the sweetness of the jammy tomato paste.

My go-to condiment for anything fried- wonton skins, eggplant, zucchini… Or drizzled on fried rice or grilled vegetables! Make it as spicy as you’d like, but err on the side of not burning your face off. This sauce is great mixed with a little sriracha when you need it.

After Thanksgiving, when I’m done with American flavors, these little snacks help reduce food waste while also giving me the Asian food I need after a big American meal. You can certainly make your own traditional samosa pastries for these, but I’m opting for the ease and convenience of wonton wrappers, which are available in most grocery stores. They are perfect on their own, but also great with chutney and sweet and sour sauces.

Taking inspiration from bread pudding, which combines a custard base with cubes of bread, this savory waffle version not only re-purposes leftover stuffing, but transforms it into a snack that I prefer to the original dish. The trick is to add enough custard to saturate the stuffing but not have a pool of liquid in the bottom of your bowl. The exact amount of liquid needed will depend on how dry your stuffing is to begin with, but this recipe is very forgiving. If you add too much, you can always drain the excess. After that, you just toss the mixture on the waffle iron for a crispy and custardy snack.

With a fat percentage of 18-20% coconut cream does not have a high enough fat content to form and hold fat bubbles. But the addition of coconut oil pushes that percentage to around 30%, which puts it on par with whipping cream. Now, there’s no way around it, coconut cream tastes like coconut. If you abhor coconut, this recipe is not for you. You can, however, downplay its presence by using refined (flavorless) coconut oil. Additionally, utilizing a more flavorful sugar, such as demerara, brown sugar, or even coconut sugar will add a deeper caramel note; introducing layers of flavor will push the individual elements from the spotlight . On the other hand, virgin coconut oil and white sugar will celebrate coconut. Choose your variations to accentuate your dessert or drink.

This combo of popcorn and peanuts makes a filling and nutritious treat while the caramel satisfies your sweet tooth. Grocery store versions are notoriously bland and not worth the calories. But many home concoctions leave you with a gooey, stick in your teeth, mess. This version is buttery and sweet with a satisfying crunch!

All the flavor of smoked cheddar with none of the dairy! This snack is a nutritious substitute for potato chips and is great for game day and road trips.

If you're not sure how much chili powder to use, start by adding just a 1/4 teaspoon to the spice mix. Then, after mixing it into the popcorn, taste and decide whether to add more. Add more chili, if desired, a 1/4 teaspoon at a time, mixing between each addition, until optimal spice level is achieved.

Full of protein and electrolytes, these little treats are excellent for post workout, post yard work, or anytime you need a nutrition boost. Rescue those spotted bananas from becoming compost! Using a ratio of 2 tablespoons of peanut butter to 1 banana, you can even save just a few.

A refreshing vegan treat for hot summer days. Try it as a cocktail and top with an acidic semi-dry sparkling wine! Or add extra sugar for a dessert reminiscent of key lime pie.

Bananas are cloying, lack character, and are an all-around disappointment of a fruit… At least that’s what I used to think until I stopped seeing them as a snack and started thinking of them as a sweetener. The internet is abound with recipes for banana ice cream, which consist of nothing more than pureed bananas. I want a scoop of frozen banana about as much as I want a scoop of frozen honey. But the banana’s weakness as a star can also be its strength as a supporting actor. Its abundance of sugar and pectin add plush and sweetness to more acidic fruits and create a nice scoop without added sugar or fat.

These protein packed snacks are perfect with spaghetti, in a sandwich, or just as an app with tomato sauce. Skip the cheese or try cashew mozz for vegan fare, and keep the falafel size small to maximize crunch!

Inspired by Zingers, a childhood favorite, this vegan confection tames the acidity of summer raspberries with sweet coconut milk. Refreshing and creamy, this sherbet pairs well with lazy summer afternoons. 

After a holiday weekend, it's not uncommon for a 1/2 of a watermelon to be taking up residence in the fridge. Take that bulky melon and reduce it to sorbet! You need 4 cups of melon puree for this recipe, which is roughly 1/2 of a medium watermelon or 1 whole sugar baby, honeydew, or cantaloupe. If you start pureeing your fruit and find that you don't have 4 cups of puree, make a 1/2 recipe. Due to the high water content in melons, this is NOT the time to substitute sugar for corn syrup. The melon needs the assist from corn syrup's viscosity to produce a soft scoop. Table sugar yields an unscoopable block of ice. If, however, you want to substitute sugar, add it to taste and make frozen pops instead of sorbet!

A divinely unvirtuous delight... Leave your inhibitions behind and succumb to the bliss. Maple, that fleeting flavor that retreats almost as soon as it hits your tongue, is amplified with a little booze and complimented by sweet cream. This frozen concoction is best unadulterated or with the simplest of accompaniments. Pecans or walnuts pair harmoniously, but don't mix them into the custard. Instead, freshly toast as needed, salt lightly, and sprinkle on top.

Truffle infused olive oil pairs with buttermilk for a tangy, creamy profile. Depending on how strongly flavored your olive oil is, you may want to use about half truffle olive oil to half regular. And while the truffle note imparts a more complex, unexpected flavor, this recipe tastes great with regular olive oil too.

This spicy snack makes use of the tomato powder I've been making from leftover tomato skins. Try this popcorn on football Sunday and pair with your favorite Autumn brew!

Truly decadent, this custard is not to be taken lightly! Not only does honey impart a much more smooth and scoopable texture than table sugar, the normally subtle honey flavors pop in this dessert. I love black locust honey in this, but experiment with your favorite variety.

A wonderfully versatile recipe! Take bits of different fruit you have hanging out in the fridge and combine them for your own personalized sherbet. The corn syrup really does give the sherbet the best scoopability. Sugar and lemon juice are only added to taste. Tart fruit, such as raspberries, may not need any lemon juice but will need a couple tablespoons of sugar. Conversely, white peaches lack acidity and will probably need a little lemon juice but no sugar. Because the amount of sugar and acid varies greatly in fruit, be sure to taste and add sugar and lemon juice as needed. 

Still got cans of cranberry sauce lingering in your cabinet? Transform this seemingly useless condiment into a tart & refreshing sorbet!

So velvety & decadent, you won't believe it's vegan! Coconut milk and peanut butter pair up for an unbelievably creamy dessert. Instead of biting into hard cold chunks of chocolate, the stracciatella melts in your mouth. Peanut butter cup ice cream just grew up.

Before hitting the trails, pack up this protein rich snack to go. Or keep it at your desk for a mid-afternoon pick-me-up. 

A little spicy and a little sweet, this popcorn is a nutritious substitute for potato chips and is great for game day and road trips.

Tangy, smoky, spicy! This popcorn is a nutritious substitute for potato chips and is great for game day and road trips.

If you're not sure how much chili powder to use, start by adding just a 1/4 teaspoon to the spice mix. Then, after mixing it into the popcorn, taste and decide whether to add more. Add more chili, if desired, a 1/4 teaspoon at a time, mixing between each addition, until optimal spice level is achieved.

Traditional polenta takes about an hour of cooking time and isn't always the best choice when you're in a hurry. This quick polenta's texture isn't as refined as its slow cooked counterpart but is perfect for frying. Serve these as an appetizer with chutney and dipping sauce or pair with stew and chili.