Battle the Munchies with These Bar Snacks

Farideh Sadeghin

A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings. Get the recipe for Beer-Battered Onion Rings »

These spicy, crunchy fries are our take on the classic packaged snack. Get the recipe for Hot Fries »

Honey-Dill Dipping Sauce

Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Get the recipe for David Kinch’s Tater Tots »

Matt Taylor-Gross

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »

Eastern Townships, Quebec

Ultimate Grilled Cheese

Add a little kick to this homemade version of Little Caesar’s “Crazy Bread” by sprinkling on a little chile flake before dunking in hot marinara.