Snack

Chocolate chip cookies are taken to a crispy, crunchy new level.

Begin preparing this at least a day ahead.

The brittle is a great gift on its own.

Cooked cocktail sausages are glazed with a sweet and spicy mixture flavored with Worcestershire sauce, and served with a sauce whose predominant ingredient is mango chutney.

Can be prepared in 45 minutes or less.

This recipe originally accompanied Chocolate Napoleons with Mascarpone Cream and Cherry Compote .

Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.

This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack.

This refreshing salad is delicious and ideal as a snack or light dessert in the heat of summer. This recipe can be prepared in 45 minutes or less.

"Whenever we're in the area, my husband and I stop at the Thompson House Eatery in Jackson, New Hampshire," says Sandra L. Michaud of Newtown, Connecticut. "I'm crazy about the freshly baked lemon bread that sometimes comes with meals there." This sweet quick bread would make a nice breakfast treat, too.

Using Stilton and sharp cheddar is intended to mimic English Huntsman cheese, in which Stilton and Double Gloucester cheeses are combined. The biscuits have a crisp crust and tender texture, despite requiring no kneading, rolling or cutting.

Though this recipe makes more than enough hors d'oeuvres, they are small and disappear in a New York minute!

Homemade taro root cake is unsurpassed if the home cook doesn't skimp on the ingredients. Thick slices of taro cake, richly flavored with scallops, mushrooms, shrimp, Chinese bacon, and creamy taro are pan-fried until golden brown and fragrant. My Auntie Ivy's mother, Che Chung Ng, makes such a recipe and is famous in the family for both her Turnip Cake and Taro Root Cake. Every New Year, she cooks several cakes and gives them away as gifts to close family members. Nothing is measured exactly, and it is impressive to see her produce cake after cake, especially because she is over eighty years old. Spry and agile, she cooks with full energy and total intuition, never missing a beat. She kindly taught me this recipe and the one for Turnip Cake. Wear rubber gloves when handling taro, as some people can have an allergic reaction to touching it. Also use rice flour, not glutinous flour! See the introduction to Turnip Cake for how to serve and store this New Year's cake.

Over the past few years, the popular Italian flatbread has made its way into bread baskets at home and in restaurants. This version is tender and redolent of rosemary and olive oil. It’s perfect as a snack, served with soup and salad, or split for sandwiches.

St. John's Jug Muffins "I was given the recipe for these muffins years ago, and I make a batch of the batter every winter," writes Judith Cadigan of Swarthmore, Pennsylvania."When the urge for a muffin strikes, you can bake just one instead of a whole batch, and put the remaining batter back in the refrigerator." Active time: 30 min Start to finish: 1 hr