'crackers' on Serious Eats

Cacio e Pepe Crackers

Little, buttery, savory rounds flecked with black pepper and flavored heartily with pecorino cheese are excellent before dinner or by themselves. Wrapped in paper and tucked in a decorative box, they're a charming host or hostess gift. More

We Try Every Species of Goldfish

Everyone likes Goldfish (tell us if we're wrong, but we suspect we're not). Now 50 years old, they have gone the way of Milano and Oreo; there are tons of varieties, many of which the average Goldfish lover is probably not aware of. S'mores Goldfish? Multi-colored Goldfish? Space Adventures Goldfish? Of course, we had to try them all. More

Mile End's Chicken Soup with Soup Mandel

Once the calendar flips to September, my mind begins drifting to fall. It matters little what the thermometer reads, the post-Labor Day season is a time for apples, hearty greens, and, of course, chicken soup. For me, the magical elixir cures not only cold symptoms, but back-to-school (or work) jitters as well. In The Mile End Cookbook, Noah and Rae Bernamoff present a simple yet full-bodied and rich take on the classic. More

Mile End's Gribenes and Schmaltz

Schmaltz is a useful cooking fat to keep around the house; for our Cook the Book feature this week, it is used in Soup Mandel and Knishes. Keep the resulting Gribenes (fried chicken skin crackling) for snacks while you're cooking or toss them in a salad. If you don't have extra chicken skin hanging around the kitchen, call a butcher shop ahead of time and have them reserve it for you. More

Mile End's Chicken Soup with Soup Mandel

Once the calendar flips to September, my mind begins drifting to fall. It matters little what the thermometer reads, the post-Labor Day season is a time for apples, hearty greens, and, of course, chicken soup. For me, the magical elixir cures not only cold symptoms, but back-to-school (or work) jitters as well. In The Mile End Cookbook, Noah and Rae Bernamoff present a simple yet full-bodied and rich take on the classic. More

Bread Baking: Walnut Crackers

These crackers are not only simple in terms of ingredients, they also take very little time to make, particularly if you use a food processor to do the kneading for you. You can also do the kneading in a stand mixer or by hand. More

Walnut Crackers

[Photograph: Donna Currie] These crackers are not only simple in terms of ingredients, they also take very little time to make, particularly if you use a food processor to do the kneading for you. You can also do the kneading... More

New Wheat Thins Flavors: Spicy Buffalo and Zesty Salsa

We tried the two new Wheat Thins flavors: Spicy Buffalo and Zesty Salsa. Wheat Thins are one of those snacks that many of us have strong opinions about. Many of us had a box in our cupboard growing up (or still do today), so our flavor expectations are pretty strong. Here's what we thought of the new ones. More

Wheat Thins

[Photograph: Donna Currie] What Worked: You know Wheat Thins? Well these do taste better. The store-bought crackers are usually better when topped with something, but these are snack-worthy all on their own. What Didn't: This makes a fairly small bowl... More

Japanese Street Food: Roasted Rice Crackers

Crisp, crunchy, savory, and warm, it's an awesome treat that you can't really find outside of Japan save for in packaged form (I also love packaged senbei). If you make it to Tokyo, head to Asakusa to check out the temple, but make sure to stop for a cracker on the way. It's a site worth a repeat visit. More

More Posts