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The 3 Crucial Snacks to Make for a Road Trip

Whether you’re off with your friends or piling the family in the minivan, ’tis road trip season. One of the best parts of a road trip? The snacks. Don’t get stuck with mediocre gas station options—below find road trip snack recipes that will make you glad you thought to think ahead.

Spiced Roasted Nuts

4 tablespoons (1/2 stick) unsalted butter
2 fresh red Thai chiles
2 sprigs fresh rosemary
4 sprigs thyme
3/4 cup raw almonds
3/4 cup raw walnuts
3/4 cup raw cashews
1/2 tablespoon chili powder
1 tablespoon light brown sugar
1 teaspoon flaky sea salt, such as Maldon
Kosher salt and freshly ground black pepper

1. Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.

2. Melt the butter. Thinly slice the Thai chiles. Finely chop the rosemary and thyme leaves. While the butter is still warm, pour it into a large bowl and add the herbs, fresh chiles, nuts, chili powder, and brown sugar, stirring to dissolve the sugar. Be sure the nuts are mostly submerged. Allow to soak at room temperature for about 20 minutes.

3. Transfer the mixture to the lined baking sheet and spread it into a single layer, discarding any excess butter. Season the nuts lightly with kosher salt and heavily black pepper, then toss to combine. Roast until golden and fragrant, about 15 minutes. Remove from the oven and immediately sprinkle with the sea salt. Serve warm or at room departure.

Homemade Hummus

From Mark Bittman’s New York Times recipe

2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
½ cup tahini, with some of its oil
¼ cup extra virgin olive oil
2 cloves peeled garlic, or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Chopped fresh parsley leaves for garnish

1. Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.

2. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

Homemade Beef Jerky

Adapted from Lobel’s Meat Bible

Placing raw meat in the freezer allows it to firm up just enough, making it more stable and easier to slice. Check periodically to make sure it hasn’t frozen solid.

For classic chewy jerky, find the direction of the grain (muscle fibers) and slice across it, or “against the grain,” rather than parallel. For a more sinewy texture, slice the meat “with the grain,” or in the same direction as the muscle fibers.

Drying time varies depending on the thickness and moisture level of the meat. Your jerky is ready when it breaks gently when bent, without snapping.

1.5 pounds flank steak or boneless, skinless turkey breast
.5 cup soy sauce
.25 cup sesame oil
.25 cup brown sugar
2 tablespoons sesame seeds
1.5 teaspoons ground ginger
2 tablespoons gochujang (optional)

black pepper
large resealable plastic bag (optional)
wire cooling rack
aluminum foil
baking sheet

1. Freeze Meat and Make Marinade
Pat meat dry with paper towels, wrap in plastic wrap, and place in the freezer for 1-2 hours (see Recipe Tip). Meanwhile, in a large shallow bowl or resealable plastic bag, whisk together soy sauce, sesame oil, brown sugar, sesame seeds, ginger, and as much pepper as desired until fully combined. Whisk in as much gochujang as desired (it’s spicy!) and set aside.

2. Slice Meat and Marinate
Once meat is firm, trim off and discard excess fat or tendons. With your knife parallel to the cutting board, carefully halve meat into 2 thinner slabs. Thinly slice each slab into .125- to .25-inch thick strips (see Recipe Tip). Add meat strips to bowl or bag with marinade and turn to coat. Refrigerate, turning occasionally to distribute marinade, at least 3 hours or overnight.

3. Prepare Meat for Baking
Once marinated, allow meat to come to room temperature, about 1 hour. Meanwhile, preheat oven to 175°F. Spray a cooling rack with nonstick cooking spray—alternatively, brush with canola oil—then place on a foil-lined baking sheet. Remove meat from marinade, allowing excess to drip off. Arrange on the cooling rack in a single layer, leaving at least .25-inch of space between strips, working in batches as needed.

4. Dry Jerky
Transfer to oven and bake, flipping halfway through, until completely dry and dark in color, 2-5 hours total (see Recipe Tip). Using a paper towel, blot jerky all over to remove any residual moisture. Cool completely on racks before storing. Store jerky in a cool, dry place in an airtight container for up to 3 months.


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