Recipe adapted from “The Cracker Book” by Lee E. Cart (Burford Books, 2012). The author has a knack for streamlining a recipe: He varies the ingredients slightly but not the technique.

Storing tips Homemade cheese crackers can be stored at room temperature in an airtight container for up to a week. But if they get stale, you can throw them in the air fryer to re-crisp them. And ...

Robin Mather Special to the Arizona Daily Star Jan 26, 2022 Updated Mar 3, 2023 ...

Homemade crackers, matzo, plantain chips, and more vehicles for spreads and dips are a simple way to impress guests and elevate your entertaining. Trade store-bought crackers for these charming ...

The first cracker, from a recipe by Ina Garten, is one I’ve made several times before, English oat crackers. These are terrific, immensely flavorful and tremendously rich.

Second, I wanted crackers for cheese, but not of cheese. In other words, no cheddar crackers, no Parmesan tuilles, no cheese straws, no blue cheese wafers, none of that. Just. Plain. Crackers.

This recipe is from “The Italian Table: Eating Together for Every Occasion,” by Ron Suhanosky (Kyle, $29.95). Bee baker Sharon K. Ghag doubled the shallots, thyme and peppercorns.

Preparation Step 1 Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room ...

Sourdough Lavash Crackers If using a poolish instead of sourdough starter, stir together 125 grams all-purpose flour, 125 grams room-temperature water and 2 grams active dry yeast in a medium ...

Repeat with second half of dough on second cookie sheet. Cool crackers on cookie sheet. Flex the sheet, or lift the crackers with a spatula and separate them. Makes about 40 cracker squares.