Remember these dill crackers from the other week? The ones that were made with sage, not dill? Well, here’s a different version. I skipped the herbs altogether and mixed in a bunch of curry powder, tandoori seasoning and garam masala. I also used chili oil, instead of olive oil. How were they? Great. And a…
Pandemics Suck, but Here are Two Kinds of Crackers!
Stuck at home wisely avoiding COVID-19? Us, too. It sucks, but make some crackers! You probably have everything you need right in your cupboards. Out partying and gathering in large groups? I guess that’s just Darwinism at it’s best. For the rest of us smart and reasonable people staying indoors, life can get a little…
Crispy Tofu
Here’s a quick Food & Wine vegetarian recipe that’s really good. The key is the ginger-scallion salsa for topping the tofu. Make sure to drain the tofu really really well. You want as little water as possible in it. What you’ll need: 3T minced ginger 3T minced scallions 1T white vinegar 0.33 cups canola oil—NOTE:…
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