Recipe: Roll pizza dough into thin, crunchy crackers and top with potato and prosciutto for aperitifs or dinner By Sally Pasley Vargas Globe Correspondent, Updated April 22, 2025, 10:00 a.m.

There are few culinary delights as deeply rooted in Southern tradition and as utterly satisfying as a good batch of Homemade ...

Easy to pack and quick to eat, this no-mess oatmeal bar is a great on-the-go snack. "Made exactly as directed,” said one ...

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 ...

This recipe for crackers uses all-natural ingredients. The crackers are baked to a crispy texture that snaps with every bite! Try them once, and you won’t ever want store-bought ones again.

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 ...

Starting with simple saltines or butter crackers, it’s a bake-or-not recipe that imbues the plain crackers with a whole lot of tongue-tingling flavor. I prefer them baked, but if time’s short ...

RECIPES Recipe: Homemade grainy, nutty digestive biscuits, similar to Graham crackers, make a fine gift By Lisa Zwirn Globe Correspondent,Updated December 15, 2020, 12:00 p.m.

Place crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer.

Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help ...

With three times as much oats in it as flour, these crackers have a great flavor and a hefty chew. They also have brown sugar and two sticks of butter for less than 30 crackers, so yeah, as I said ...

Turning the crackers as necessary, bake for 7 to 10 minutes until they are a deep gold. Remove to a rack to cool, then store in an airtight container for up to 1 week — or less, if humidity is high.