Snacks & Condiments
Pictured here: the best crackers in all the land. I’m not kidding.
My mom published this recipe in one of her cookbooks, and although it’s simple, it’s one of my favorites for just that reason. Tzatziki was always on heavy rotation in our house and I still make it monthly. I’ve adapted her recipe ever so slightly, adding a little lemon juice and zest.
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everything is better with pickled red onions.
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This is quite possibly the easiest and most awesome snack alive. The end.
super thin, super crispy rye crackers - eat them with cured meats, cheeses, spreads, soup.
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For when you're feeling fancier than store bought and have some extra time. This makes about 60 crackers, 80 if you like them thin.
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— 3.5 cups (or 1 lb) of mixed, unsalted nuts (my bible: almonds, walnuts, hazelnuts, cashews, pecans)
— 1.5 tbsp melted butter
— 1 tbsp maple syrup (do yourself a favor and get the real stuff)
— .5 tbsp brown sugar
— 2 tbsp fresh rosemary, finely chopped
— 2 tbsp lavender, crushed in mortar & pestle to release aroma
(If no M&P, use a spice grinder, coffee grinder, small food processor or small bowl pressing down onto lavender with the bottom of a cup)
— .5 tsp cayenne pepper
— .5 tsp cinnamon
— .5 tsp black pepper
— 2 tsp flaky sea salt or kosher salt
CLUES
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. In a large bowl, combine nuts, melted butter, maple syrup and brown sugar. Toss to coat evenly. Mix in the rest of ingredients: rosemary, lavender, cayenne, cinnamon, black pepper and salt.
3. Spread evenly on prepared baking sheet. Bake for 17-20 minutes, or until nuts are golden glazed. Check in twice through the baking process to stir the nuts, or rotate the pan around. Be sure to keep a careful eye toward the end -- depending on your oven’s heat, you may need more or less time.
4. Once they're done, carefully place parchment sheet on a wire cooling rack or marble counter top. Store cooled nuts in an airtight container for up to 1 week, or freeze for everlasting nuts.
