A New England favorite, these mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder.
'crackers' on Serious Eats
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.
This version of the iconic cracker is just a little bit more solid, a little richer, and a little butterier than the grocery store option. It will stand up to but not overpower your soup.
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.
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.
These Frico or Friulano Cheese Crisps from The Country Cooking of Italy are the perfect little bite to go along with the pre-dinner drink. Savory and salty, crisp and cheesy, they have the munchability of a potato chip with an apertivo-level elegance.
[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...
[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...
Corn tortilla bake up into quick 'crackers.' The chili powder and cumin are just suggestions. Season them with seasonings you like....
Top crackers with a bright crab salad for an easy appetizer inspired by Baltimore and the Chesapeake Bay....
Use cheese with a lot of flavor. Aged cheddar instead of a mild one, for instance. Any cheese you can grate will be fine: Parmesan, Swiss, Romano, or any others you like. For a softer cheese, I used Limburger. You could also use a soft blue cheese, goat cheese, or even a Camembert. Or a combination of what's left in your cheese drawer.
These taste just like the animal crackers you buy in a vending machine, not the sort that come in an adorable cardboard boxcar. Those are cookies. These? These are decidedly crackers: not too sweet, hyper crisp, and begging for a glass of milk.
Flaky, biscuit like crackers are packed with extra sharp cheddar cheese Adapted from Country Living....
A person new to the gluten-free diet recently said to me, "You know what I really miss? Saltines. I'd give anything for a good cracker. Since going gluten-free I eat potato chips instead of crackers and it's just not the same." I understood her longing. Before going gluten-free, the humble saltine was my go-to snack. When I went gluten-free, however, I soon realized that gluten-free saltines were not commercially available. Being without saltines was not an option, so I created a recipe for them.
Made with a combination of brown rice flour and sorghum flour, these crackers remind me a little of Wheat Thins, only better. They'd be perfect with any cheese you might be serving on New Year's.
You can use these crisps for appetizers, to accompany a cheese or dip, or put them in the bread basket to add a little variety. They're light and airy, and people will be amazed that you made your own crackers, particularly crackers that are this amazingly thin.
Ina Garten's How Easy Is That? begins like every great dinner party does, with cocktails. The first chapter is a predinner spread of cocktails and little bites that get the meal started on the right note, keeping your guests entertained and giving you a little leeway to finish up the rest of the meal. All of these hors d'oeuvres have Garten's simple and elegant touches all over them—popcorn is drizzled with truffle butter, mixed nuts are roasted with chipotle and rosemary, and instead of cheese and crackers, Garten offers these Stilton and Walnut Crackers.
Hot bread might not be the next great thing, but spicy crackers are pretty darned good. In this recipe, there's just a hint of jalapeño Pepperspread (a little goes a long way?) so gives the crackers just enough heat so you feel it creeping up on you, but that the spice averse would probably be fine as well. Eat one cracker, and it's not spicy at all, but keep on eating, and you can feel the heat building.
While today's graham crackers aren't the same as ones promoted by 19th century diet reformer Sylvester Graham, they're still a relatively healthy option, with lots of fiber from the whole wheat. But that's not why I eat them. As far as I'm concerned, graham crackers are the perfect vehicle for peanut butter. The majority of graham crackers around here disappear under a smear of the stuff. To me, that's the perfect quick and satisfying snack. But why stop at putting peanut butter onto the graham crackers? Why not put some in the crackers as well?