These vegan crispy bottom veggie buns make a beautiful crunchy snack, full of veggies and packed with umami flavor. Get the full recipe here.

Korean cheese balls are a delicious snack that is perfect for any occasion. They are a popular snack in Korea, and they are becoming increasingly popular in the United States as well.

Nigella Lawson calls these simple chocolate biscuits ‘Granny Boyd’s biscuits’ after her editor’s granny, who gave her the recipe. And, as Felicity Cloake says in her article on how to cook the perfect chocolate biscuits, ‘these biscuits are so fine-textured they actually melt on the tongue’. If you prefer cookies, we can guarantee our best ever chocolate chip cookies won’t disappoint.

This delicious vegetable tempura with ginger ponzu sauce makes for a great snack or starter. You can use your favorite vegetables for…

These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.

This traditional chebureki recipe makes deliciously-crunchy fried pastries filled with savoury minced beef and onions that are so big you need to hold them in two hands. A beloved Crimean beach holiday snack of Crimean Tatar cuisine, chebureki (чебуреки) are a popular street food in Russia, Ukraine, Eastern Europe, Central Asia, and in the Crimean Tartar diaspora.

These Milo Weet-Bix Balls couldn't be easier! Made from just 4 ingredients and only 10 minutes prep time, they make a fantastic lunch box snack!

Choux aux craquelin shell filled with lychee cream and a disk of lychee jelly. Choux/Craquelin adapted from Emma's Goodies

Stuffed with sweet kabocha squash and miso-glazed eggplant, these Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan.

This Spicy Szechuan Wontons recipe is take on the wildly popular street dish that is found in the Sichuan province. It's spicy & flavorful.

If you want a true Irish breakfast, make my Authentic Irish Potato Farls recipe — perfectly fried up and served next to eggs and bacon!

This calzone recipe is prepared with homemade calzone dough and a savory filling of ricotta, mozzarella, mushrooms and garlicky spinach!

Homemade Flakies with raspberry compote & vanilla cream - a nostalgic tribute to the Vachon Flakie, one of my very favourite snack cake treats as a kid.

Super creamy cheesecake made from ground pistachios.

Filipino dessert from glutinous rice balls, plantain bananas, sweet potatoes, tapioca pearls cooked in coconut milk.

German Almond Torte Cake with Coffee Custard is 5 layers of creamy delicious dessert

Spanish bread is a popular 'merienda' in the Philippines with a sweet buttery filling! Try this delicious Filipino Spanish bread for your afternoon snack.

Thai roti, or "Thai pancakes" as they are sometimes called, are super popular snacks amongst visitors to Thailand. Filled with bananas, or change up the filling to whatever you like. I highly recommend watching the video before making these as there are a lot of little techniques involved that are much better communicated via video than text. But I promise the result will be worth it!

Rich, delicious and easy to make, this Apple Curd is overflowing with apple flavor. There are only six basic ingredients in our straightforward recipe, and no additional tools are needed. This luscious apple spread is a favorite in our home all year. We spread it on just about everything we eat. This tasty apple curd recipe eliminates the need for a double boiler or pressure cooker, making it more convenient than other apple curd recipes. Apple Curd Have you ever tasted curd made from apples? Apple curd is another flavorful spread that may be used in place of lemon curd, which is perhaps more well-known among the general public. This great adaptable spread is really affordable, especially if you have an abundance of apples in the fall when you can use them to make this spread. It goes wonderfully with breakfast, whether on bread, toast, pancakes, Croffle, in a sandwich, or stirred into porridge; nevertheless, it also has a wide variety of other uses. You can also use it to enhance this Italian lemon ricotta cake.  Ingredients you'll need Apples: I chose the Gala variety for flavor, but you may use whichever apples you have. A strong-tasting apple will provide better results, but you may also utilize garden windfalls or other apple deals you can get at this time. Apples with stronger flavors include Honeycrisp, Granny Smith, Pink Lady, and Cox's Orange Pippin. Sugar: You can use regular granulated sugar or caster sugar for this recipe.  Butter - I recommend using salted butter in this recipe. Eggs: I always go for organic and free-range eggs, especially when making desserts. Lemon - Jarred lemon juice works well for this. The amount is equal to the juice of a typical lemon. How to make Apple Curd Step 1: In a large bowl or saucepan, mix the lemon juice and water. The apples will cook more quickly and uniformly in a large saucepan, and the mixture will cool off more rapidly after being cooked. Step 2: Place the apples in the water after peeling, coring, and chopping them into pieces of about 1/2 inch. Step 3: Put the liquid and apples in a saucepan and cook for approximately 20 minutes with the lid on over low to medium heat. Step 4: Use a potato masher to mash up the apples to accelerate the process. After allowing the mixture to cool for five minutes, strain it through a sieve. In my experience, pushing the mixture through with the back of a big spoon is simpler. Step 5: Put the mixture back in the pan. Mix the eggs together with a whisk and cut the butter into small pieces. Mix in the apples with the eggs, butter, and sugar. Simmer for 10 minutes while stirring over low heat. This will enable the eggs to solidify the apple curd and dissolve the sugar. Why You’ll Love This Apple Curd Flavor – Apple curd can be prepared in one pot and has the flavor of apple pie and caramel. The variety of tastes complements so many different dishes! Texture – Apple curd has a somewhat thicker consistency than custard or jam, but it is still spreadable. Ease - This recipe is simple and easy to follow, making it ideal for cooks of all skill levels. Speed - Making apple curd takes only 30 minutes. Apple Curd Variations To enhance the flavor with a little touch of warmth, you may add cinnamon. Nutmeg can be substituted for cinnamon if you like a more delicate wood taste. To give this apple curd an even more lemony flavor, add more lemon juice or zest. It tastes great to combine apple and lemon flavors. The curd gains richness and sweetness with the addition of vanilla extract or vanilla bean paste. Use vanilla bean paste for a more potent vanilla taste. Sterilize Jars Before Making Apple Curd Sterilizing any jar you use for preserves is crucial since germs may grow there quickly and ruin the contents. I frequently reuse jam jars and lids for preserves. It is best to avoid using a jar lid that has come into touch with vinegar since the seal is destroyed. By soaking in hot water, outdated labels and adhesives can be removed. Set the oven temperature to 270 F. Soak the jars and lids with hot soapy water and a good rinse, but don't let them dry. Put the jars on an oven tray with the lids flat on the tray—15 minutes of heating. The jars (but not the lids) can also be sterilized in the microwave. Jars should be washed and left damp. Put in the microwave for 40 seconds at maximum power. Also, any jar, lid, or seal can be sterilized in a dishwasher. Apple Curd Recipe Apple curd is created in 30 minutes and is buttery, flavorful, and smooth. It makes a wonderful Holiday gift and is the ideal way to use up extra apples from apple picking in the fall. Prep Time: 10 minutes Cook Time: 30 minutes Calories: 690 per jar Ingredients 6 apples ¼ cup of water 1 ½ cups of sugar 4 tbsp of lemon juice (or juice from 1 lemon) 2 whole eggs + 2 egg yolks ½ cup of butter 1 tbsp of cornstarch (optional, for additional thickness) 2 tbsp of water (for cornstarch slurry, optional) Instructions: Prepare Apples: Peel, core, and chop the apples into 1/2 inch pieces. Mix Liquids: In a large saucepan, mix the ¼ cup of water and lemon juice. Cook Apples: Add the chopped apples to the saucepan. Cook over low to medium heat with the lid on for about 20 minutes, or until the apples are tender. Mash Apples: Remove from heat and use a potato masher to break up the apples. Let the mixture cool for five minutes, then strain it through a sieve to remove any large chunks. Return the smooth apple mixture to the pot. Prepare Egg Mixture: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks. Make Cornstarch Slurry (Optional): If using, mix 1 tbsp of cornstarch with 2 tbsp of water in a small bowl until smooth. Combine Ingredients: Cut the butter into small cubes. Add the butter, sugar, and the egg mixture to the apple mixture in the pot. If using the cornstarch slurry, add it now. Cook to Thicken: Cook the mixture over low heat, stirring continuously, for 15 to 20 minutes. The mixture should thicken considerably during this time. Be careful to keep the heat low to avoid scrambling the eggs. Strain and Cool: Once thickened, remove from heat and strain the mixture through a fine-mesh sieve to ensure smoothness. Chill the Curd: Allow the curd to cool to room temperature, then transfer it to the refrigerator to chill. The curd will thicken further as it cools. Share the image below to your Pinterest board if you like this Apple Curd Recipe!

A super easy and decadent treat – these no-bake pistachio brownies are rich and chocolatey, but made with healthier ingredients! A simple no-bake base packed with oats, cocoa, a little maple syrup to sweeten and a bit of coconut oil to bind everything together. The centre is made up of pistachio butter, whole pistachios and a little more coconut oil and maple syrup. Pistachios are such an underrated nut. It’s by far my favourite nut. I do think it’s so underrated and under used in the west. Whereas in the Middle East where I grew up, it’s the most popular. They use it in so many desserts and even savoury dishes. But they’re mostly enjoyed on their own – salted […]

Inspired by a street stall we ate at in Xi'an, this Chinese stuffed pancake recipe is a layered, rolled, crispy pancake with spiced pork and cabbage in the middle.

This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.

Beyond easy to make with only two ingredients, this crispy Air Fryer Halloumi recipe comes together in a few short minutes! This post will show you everything you need to know about air frying halloumi. Perfect as a snack on its own or as a part of an appetizer, lunch, or dinner.

Banitsa is a traditional Bulgarian cheese pie made with cheese, yogurt and eggs. It’s perfect for breakfast or as a snack and it’s best enjoyed warm!

Crunchy on the outside, chewy and soft inside, is there anything better than gamja jeon? These simple Korean potato pancakes are the perfect savoury snack for dipping!

Potato knishes are traditional Jewish snacks made from potatoes, onions, and simple flour dough. These have a tender and garlicky filling encased with crispy dough.

Bougatsa is a Greek pastry that ranks among the highest of any treats we've tried the world over. So next time you find yourself in Greece, try it!

I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.

Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.

Maritozzi are little round soft and fluffy, brioche-style buns, filled with vanilla whipped cream. These sweet, yeasted Italian cream buns taste are totally irresistible.

Corn Fritters Recipe – Crispy on the edges, soft in the middle, and so delicious, these little cheesy corn cakes are so easy to put together and make a great side dish for a host of dinners! …

What I really liked about the recipe was the flaky pastry that involves combining a water dough and oil dough. Unlike western pastries, that is short and crumbly, this type of crust is flaky with many layers.

These Espresso Chocolate Sablés are filled with the rich flavor of coffee and chocolate, and have a wonderful crumbly texture.

Hotteok (호떡), a popular street food snack in Korea, consists of fried dough filled with brown sugar, cinnamon, and nuts.  I like to use pecans instead of walnuts or peanuts in my Korean pancake recipe.  Enjoy these sweet treats while they are hot and fresh!

This quick and easy Hedgehog Slice is filled with crushed biscuits, coconut and walnuts for the perfect no-bake treat. Great for lunch boxes, or whenever you're craving chocolate, it's hard to beat this easy chocolate slice recipe!

Gua Bao is melt in the mouth sticky and sweet glazed pork belly stuffed in soft, marshmallow-like steamed bun along with spicy carrot slaw and crunchy peanuts.

One of the most popular Chinese breakfasts, Jian Bing can be made at home with ease! My recipe includes tips, tricks & a tutorial video.

Queijadas are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love these!

Sweet cheese rolls are traditional Polish pastries made with ricotta-style cheese. These vegan ones are really close to the original yet dairy-free.

Air Fryer Scotch Eggs are an easy meal, with a crispy crust, making them a perfect snack or quick breakfast.

Even better than all of my olive oil cakes are these little Portuguese Orange Cakes, also know as "Bolinhos de Laranja". They ...

A warm and hearty bowl of Kimchi Noodle Soup with Dumplings! Noodles in a really flavourful and umami kimchi broth with mushrooms, dumplings, and veggies. This is one of those really easy one-pot recipes that you can easily whip-up when you’re craving a bowl of noodles!