What is better than challah or a chocolate babka? A chocolate babka challah. This over the top challah is filled with chocolate, chocolate, and more chocolate. Starting with a normal challah recipe, melted chocolate and chocolate streusel are rolled into the dough and then braided together. If you are looking to level up your challah game this is a must-try!

At about 4:30 pm, with classes finished, I’m exhausted from my day of learning. And I’m constantly left with one more mind-boggling decision; do I dig into a bag of chips, or painfully wait until dinner? The dilemma: I love to snack. It’s one of my favorite pastimes, and one of the best snacks are potato chips; nothing can quite beat the addicting saltiness paired with a satisfying crunch. However, potato chips are not the healthiest daily snack, so that leaves a hungry, health-conscious college student craving a salty treat. What is there to do?

This is a recipe from Guyana, a Caribbean country in South America. Guyanese cuisine is a mélange pulling from Indian, Pakistani, Afghani, West African and Chinese cuisines. Guyana’s amalgam of cultures arises from its diverse population and its roots within the shared Guyanese culture. This recipe features the common Indo-Caribbean pairing of okra and tamarind. Serve with paratha rotis* or any flatbreads.

Dim lighting. Crisp white tablecloths. The quiet symphony of Beehtoven. Fresh bread and garlic wafting through the air. A leather-bound menu in a foreign language. These are what greet you as you sit down for your meal…

Traditionally, these little lamb kebabs are made in parts of the Middle East (kefte), Turkey (köfte) and the Mediterranean (kofta). I’ve added charred green peppers of the Turkish variety (or Shishito, Italian long peppers) for added dimension to this appetizer.

You've probably seen the pictures: many-tiered platters of delicious-looking, albeit minuscule, snacks placed next to an ornate teapot pouring steaming amber liquid into dainty matching teacups. It's a sight to behold, and incredible to experience. Born out of mid-19th century England, afternoon tea is a must for finger food enthusiasts.

The Finger Lakes takes celebrating local cuisine to the next level by hosting food festivals that highlight the unique recipes which make this area so alluring to locals and visitors alike. The rich histories of these towns and the creative contributions of the residents have led to inventive and inviting culinary creations that are just finger-licking good.

Like it or not, bread is the quintessential finger food. It may not be the first thing that comes to mind, but when was the last time you ate bread with utensils? We don’t just eat bread with our hands, bread is also the vehicle by which other foods become finger foods, just think of your sandwiches, avocado toast, and hot dogs. 

After moving to the United States nearly a decade ago, I spent much of my time listening to my mother reminiscing about the spicy, sweet, savory, and umami-rich snack wrapped in fragrant betel leaves. When we stumbled upon a small Thai restaurant in Manhattan that serves a derived version of miang kham called miang kana, we were ecstatic. While it may not be exactly the same, this meaty simplified version of miang kham managed to satisfy my mother’s craving.