Savory Snacks to Last All Weekend

October 25, 2014

There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.

Today: It's the weekend -- put your feet up and grab a snack.

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There are countless reasons why weekends are great -- sleeping in, brunch, lounge pants, binge-watching House of Cards, and also, snacking. Whether you plan to spend the entire 48 hours lounging in slippers, doing crossword puzzles, or jetting out of town for a mini getaway, having an array of nibbles within an arm's reach is always an important weekend tactic -- no one should go hungry on their days off.

Andrea Young is skipping town this weekend and is on the hunt for "something fabulous" to pack up and snack on all weekend. She's looking for something salty and savory to offset the already planned array of sweat treats her friends are bringing. As always, our community had some great ideas to share:

More: Wash down your snacks with a Gin Spritz -- it's the weekend after all. 

What snacks do you stash for the weekend? Tell us in the comments or join in the conversation over on the Hotline!

Granola photo by Mark Weinberg, all other photos by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Sheela Prakash is a food and wine writer, recipe developer, and the author of Salad Seasons: Vegetable-Forward Dishes All Year and Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master's degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University's Department of Nutrition and Food Studies, and is also a Registered Dietitian.