Snack

Make this quintessential summer dish when ripe, fresh tomatoes and fragrant basil are abundant at farm stands (or in your garden). Seek out an artisan sourdough to complement them. Be sure to assemble these as soon as the toast is ready. The hot bread releases the juices and tangy sweetness of the tomatoes.

As much as I love to eat crunchy snacks, I also really enjoy the juicy savory bite of olives. But I temper their saltiness with the anise aroma of fennel, the sweetness of orange, and a little heat. Over the years, we’ve been able to get an increasing variety of olives—even in our local markets. I like combining different Mediterranean varieties and always buy them unpitted.

There are few snacks I enjoy more than popcorn. Maybe it’s because I like watching movies to relax on the weekends. But also, there’s something about its light crispness that’s so appealing—it goes well with just about any cocktail. When I don’t have fresh rosemary on hand—or when I’m craving a little heat—I toss popcorn with a pinch of piment d’Espelette, smoked paprika, or Korean chile powder.

These nuts smell wonderful while baking. I use them in Grilled Chicken Salad with Apples and Roquefort (page 130), but I also eat them as a snack all the time. When I have some left, I put out a bowl for guests. They keep well for up to three days, but they rarely last that long in my house.

This simple starter always brings me back to Provence, where I trained as a young chef. There, we served this sea-salty dip with scallions and red bell peppers, but now fennel is my favorite. This dip is so good, it works with any combination of vegetables; pick from my suggestions below. And if you think you don’t like anchovies, you have to try this. The milk mellows the intensity of the fish and the garlic and makes the dip incredibly creamy.

I love a good coffee cake to serve as a snack or for breakfast, and when I needed a vegan version, this recipe is the one I turned to. My friend Leslie Cerier is an organic caterer and the author of Going Wild in the Kitchen.

These pastries would be delicious with a cup of tea in the afternoon.

These sugar-dusted buns, which are similar to doughnuts but baked instead of fried, have a surprise cream-filled center.

You can assemble this showstopping dessert up to eight hours ahead of serving; leave off the last layer of cream and fruit, and refrigerate along with the partially assembled cake. Just before serving, top the cake with the remaining cream and berries, and garnish with the mint leaves. If you can’t find beautiful small strawberries, halve or quarter larger ones.

The combination of cake flour and all-purpose flour produces a very tender crumb. You will need a paper cornet to pipe the dots and lines of lemon curd that top the buttercream frosting. Fully decorated, the cake looks fresh and whimsical-a perfect choice for a birthday party, baby shower, or other celebration.

These elegant cookies, found in nearly every pastry shop in Paris, have a crisp exterior and a slightly chewy center.

Nonstick baking mats will help these crunchy cookies bake evenly and hold their shape. Once the batter is made, it can be kept in the refrigerator, covered with plastic, for up to five days. Bring it to room temperature before using.

It’s best to bake these cookies on cool, dry days so they can form and retain a curved shape. Because they are fragile, first line airtight containers with several layers of paper towels, then lay tuiles on top, in one layer, without crowding.

If you wish to make these with store-bought puff pastry, increase the sugar to one cup. Thaw and unfold the dough on the sugared work surface, then trim each piece into a ten-inch square, about 1/8 inch thick. Proceed with the recipe, sprinkling and rolling as directed. (Standard packages contain about one pound of dough, so the yield will be slightly greater than for our homemade version.)

The traditional Italian flavors of almond and anise are delicate enough for teatime yet equally good with strong coffee or espresso.

These red-and-green-flecked cookies are particularly festive at Christmas; Martha likes to bake several batches to give away as gifts.

The combination of cocoa and ground cinnamon is commonly found in Mexican chocolate and hot drinks; we’ve used it here to flavor a traditional Scottish cookie.

Be sure to sprinkle the shortbread with granulated sugar as soon as it comes out of the oven; this will help the sugar adhere to the cookie.

These are best the same day they are baked, when they’re still nice and crisp,especially around the edges. After that, they will be softer but still delicious.