snacks & appetizers

Snacks & appetizers represent a wide variety of delectable feasts which can be enjoyed any time of the day. I hope you will be inspired to create some of the various snacks & appetizers that I enjoy making regularly.

Behold: another wonderful use for precious sourdough discard, this time in a flatbread/pancake form. This sourdough artichoke pancake with spicy tomato labneh is filled with herbs and artichoke hearts and fried up to a beautiful crispness. Feel free to mix and match different herbs and spices, but the below combination works quite well. The savory artichokes, fragrant chives and parsley, and spicy tomato labneh, make this sourdough artichoke pancake a tasty snack or satisfying meal. 


for the artichoke pancake

  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, sliced
  • ½ cup artichoke hearts, diced
  • 1 tablespoon chives
  • 1 tablespoon parsley
  • ½ cup sourdough discard
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

for the tomato labneh

  • ½ cup tomato sauce
  • ¼ cup labneh
  • 1 teaspoon crushed red pepper flakes

artichoke pancake steps

Heat 2 tablespoons of olive oil in an 8-inch pan over medium heat. Add the garlic and cook for 2-4 minutes, until golden. Add the diced artichoke heart, chives, and parsley and cook for another 5 minutes. Remove from the pan and add the remaining tablespoon of oil. Swirl it around so that it evenly coats the pan. Pour the sourdough discard into the pan and add the salt and pepper. Let it cook until the edges begin to brown, about 4 minutes, then add the garlic and artichokes. Cook for another 4 minutes then flip and cook for another 4 minutes until the edges are crisp and golden. The pancake will puff up as it cooks.

tomato labneh steps

Mix the tomato sauce, labneh, and crushed red pepper until evenly combined. Serve chilled alongside the artichoke pancake.

A few years ago when my friend Katy and I went to Mexico City, we found ourselves at a bar near the Museo Nacional de Antropologia, where we were served a sweet and spicy snack mix while getting a drink at a nearby bar before our reservation at Pujol. The snack mix was so memorable to me that when we arrived home, before any other recipes from our trip, I attempted to recreate my version of the snack mix from memory. I made it for months following our trip and ate it daily. Here is the result – sweet and spicy snack mix. 

It is totally addicting – it is sweet and spicy and salty and crunchy with layers of nutty, chewy, crispy texture throughout. I absolutely love it. You could honestly eat it for breakfast like good old GORP or snack on it throughout the day for a burst of sweetness + spice. 


  • 3 cups roasted, unsalted peanuts
  • 3 cups raw pepitas (hulled pumpkin seeds)
  • 2 tablespoons coconut oil, melted (or another neutral oil)
  • 1 tablespoon chile flakes or crushed red pepper flakes
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 cup dried mango, cut into ¼ inch squares
  • 2 cups dried cranberries
  • 2 cups corn nuts


Preheat the oven to 350°F.

In a large bowl, combine the peanuts, pumpkin seeds, and coconut oil. Add the red pepper flakes, cayenne, and salt. Mix until thoroughly combined. Spread onto a parchment-lined baking sheet and bake for 20 minutes, then mix the nuts around the pan, bringing the nuts on the edges into the center and spreading out the less-cooked center ones. Bake for another 10 minutes. Remove from the oven and transfer to the large bowl from the initial steps, then mix in the dried cranberries and mango until evenly combined. Let cool. Store in a glass jar, plastic container, or plastic bag. 

Crabbies are a tasty creation which, throughout my childhood, my family always served on special occasions or holidays, particularly during the winter months. They are sort of like a deconstructed crab dip, spread on a tangy english muffin and toasted to perfection. Crabbies are classic, cozy, and old-fashioned.

As a child, I remember visiting a B&B in Spring Lake, NJ, sitting down with the proprietors in front of a crackling fire, and being served crabbies. They also served classic popcorn tins which are, in my opinion, one of the most festive winter delights.

My aunt traditionally made crabbies using a soft cheese spread, but my recipe uses cream cheese infused with crushed red pepper to add creaminess and spice.

Serve these delights for a romantic date or as a delectable party snack. I promise, crabbies will never disappoint!


  • 8 ounces / 2 cups shredded sharp cheddar cheese, divided
  • 4 ounces cream cheese, softened to room temperature
  • 1 teaspoon crushed red pepper
  • 10 english muffins, split with a fork
  • ½ pound lump crab meat


Using a food processor or electric mixer, blend the cream cheese and 1 cup of the shredded cheddar cheese. Add crushed red pepper. Pulse until the mixture becomes a spreadable paste, much like typical cream cheese but now infused with cheddar. Set aside.

Toast english muffin halves in batches of 2-4 depending on the side of your toaster (if you do not have a toaster, toast them on the rack in the oven at 350°F) and spread with cheese mixture. Top with crab meat and shredded cheddar cheese.

Place all 20 prepared crabbies on a sheet pan and put in freezer. Freeze for at least 1 hour. These will last in the freezer for up to two weeks, so feel free to do this ahead of time.

When ready to cook, preheat oven to 300°F. bake for 20 minutes. Turn on oven broiler and broil for 6 minutes, rotating the pan 180° every 2 minutes so ensure each crabbie is evenly browned. Serve whole or cut in quarters.

Save your un-zested citrus peels and candy them in a matter of minutes! Making candied citrus peel is a great way to use every part of the fruit and add delicious sweetness, flavor, and texture to salads, sauces and condiments, yogurt, oatmeal, baked goods, granola. Candied citrus peel can be a perfect companion to a cozy mug of tea, or a fun and delicious treat simply on its own!

Depending on the type of citrus peel, you will need to blanch the peels to remove excess bitterness. This involves boiling them in water for 10 minutes, straining them, then boiling in water once more. Feel free to repeat a third or fourth time, but it may not be necessary.

You can save the simple syrup that the peels cooks in to use for cocktails or you can re-use it to make more batches of candied citrus peel in the future.


  • 2-2 ½ cups of citrus peels (I used clementine)
  • 2 ½ cups sugar, divided
  • 2 cups water
  • ¼ teaspoon salt


Cover the citrus peels with cold water and bring to a boil. Strain and return to the pot. Re-fill the pot with water and bring to a boil once again. Strain and allow to cool briefly.

Meanwhile, place 2 cups of sugar and 2 cups of water in a pot and bring to a boil. Stir continuously to allow the sugar to dissolve. Add the citrus peels and simmer for 35-40 minutes.

While the peels cook, mix the remaining ½ cup of sugar and ¼ teaspoon salt in a bowl.

Remove from the syrup with a slotted spoon and place on a wire rack over a baking sheet to allow any excess syrup to drip off. Sprinkle with the sugar and salt mixture and allow to cool completely.

Worcestershire sauce is complex and layered with its distinct elements of salty, sweet, and umami. You might recognize it from the classic American snack Chex mix. I love to experiment with snack mixes, particularly roasted flavored nuts, like roasted almonds. I find it adds something special to an already delicious and healthy snack, especially when there are both sweet and savory components. Such is certainly the case with these worcestershire brown sugar almonds.

With the well-rounded combination of Worcestershire sauce, brown sugar, and smoked paprika, these sweet and savory nuts check every flavor box.


  • 3 cups whole raw almonds
  • 2 tablespoons Worcestershire sauce
  • ½ cup brown sugar
  • 1 teaspoon smoked paprika
  • ¼ teaspoon kosher salt


Preheat the oven to 350°F. Place almonds in a large bowl and add Worcestershire, brown sugar, paprika, and salt. Mix until combined. Pour onto a baking sheet lined with parchment paper and cook for 30-35 minutes, shaking the pan occasionally to evenly distribute the almonds, until they are golden and caramelized.