Appetizer

This Loveless Cafe biscuit recipe makes small, tall buttermilk biscuits the Nashville way: wet dough, 2-inch cutter, cast iron and butter on top.

An easy Amish onion fritters recipe with thinly sliced onions in a light batter, fried until crisp and golden. Includes tips, variations, sauces, and storage.

Air fryer State Fair corn dogs with a thick, lightly sweet cornmeal batter. A quick freeze after dipping keeps the coating in place, and they cook at 375°F in about 10 to 12 minutes.

A homemade Clif Bar recipe for no-bake oat and nut butter energy bars, ready in 15 minutes plus chilling. Includes a bar formula with swaps, flavor ideas, vegan and nut-free options, and storage and packing tips.

A gallo pinto recipe Nicaragua style: red beans and rice fried with onion, garlic and sweet pepper, ready in about 45 minutes. Includes the typical breakfast plate, a Nicaragua vs Costa Rica comparison, bean safety and storage.

A Chuys jalapeno ranch recipe: a creamy, tangy green dip with roasted jalapeños, mayonnaise, sour cream and lime, ready in 10 minutes. Includes how to adjust heat and thickness, ranch-style tweaks and safe storage.

A prune mui recipe for a salty, sweet and tangy preserved-plum snack made from dried plums, five-spice and optional licorice. Includes drying options, a mold warning, ideas for using it and honest salt and licorice notes.

A beef enoki rolls recipe with paper-thin beef wrapped around enoki mushrooms and pan-seared in about 30 minutes. Includes important enoki safety advice, how to slice the beef, sauce options and make-ahead tips.

A Crazy Feta recipe: creamy, spicy whipped feta dip with jalapeño, garlic and olive oil, ready in 10 minutes. Includes how to choose feta, texture and heat dials, serving ideas and safe storage.

Easy apple granola recipe with oats, dried apples, nuts, cinnamon and maple syrup, baked low and slow for big crunchy clusters. Includes the granola formula, fresh vs. dried apple tips and storage.