Snack

Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.

You can substitute whitefish or hot-smoked salmon for the trout.

Like a cinnamon-sugar doughnut in muffin form. You've been warned.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Chef Pairing: The Galvin Brothers with Craig Sandler (WAHR Chefs) and Cara Stadler (JBF Chef)

WHEN I WAS YOUNG and growing up in Dallas, our favorite Mexican restaurant was a family-owned hole-in-the wall called Herrera's. It's now expanded to a much larger location, but in the 1970s it was in an old adobe building that had ten tables and to reach the dining room, you had to walk through the kitchen. Dallas went crazy for its soulful cooking, and the waits to get in were often long, but it was worth it. We all had our favorite things to order: for my dad, it was the enchiladas, I loved the tamales, and my mom always went for the crazy nachos. Now, it always surprised me that my mom would order nachos since she ate them at home almost every single day for her lunch. However, she explained that while hers were good, Herrera's Crazy Nachos were the best. In those days—before nachos became a sloppy stack of "chips and stuff"—nachos were a refined, simpler dish, with each individual tortilla chip topped with just cheese, beans, and jalapeños. So when Herrera's added taco meat, guacamole, and sour cream to their crazy nachos, it was considered quite daring and wild. That said, Herrera's crazy nachos were still elegant: each chip was a self-contained bite of all these fantastic flavors. I admit that the name may seem a bit dated to some, as there's really nothing crazy about these nachos at all. But no matter what you call them, they're a fully loaded treat that is great to enjoy when watching games or sitting around and visiting with family and friends. And, if you're like my mom, they make a fine meal, too.

Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals potato chips any day of the week.

This is an interesting twist on our beautiful soda bread. Look for dried cranberries in the larger supermarkets or any health food shop should stock them. This is my favourite bread that we serve as part of our bread selection in the evening.

Make your own homemade spin on the beloved fast food Shamrock Shake with this quick and easy recipe.

This pistachio-flavored shake puts a nutty twist on the traditional mint-flavored version.

Phyllo dough can seem scary at first but once you understand that the sheer quantity of layers will mask the flaws of any individual sheet, you will gain confidence.

Craig Strong, Executive Chef of Studio at Montage Laguna Beach, shared this recipe exclusively with Epicurious. When making his cinnamon- and nutmeg-scented coffee cake, Strong recommends having a whisk as well as a rubber spatula at the ready. The whisk is great for thoroughly blending the ingredients, but at certain points the batter is quite thick and you'll need to use a spatula.

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

An unfloured surface provides some traction, so it's easy to roll the dough very thin.

A new favorite recipe for pear lovers, this appetizer is incredibly delicious...and can be prepared in a snap! The balsamic glaze is the perfect complement to the sweet pear and salty goat cheese.

The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.