Cracker

These crackers are wonderful with figs and a big hunk of Stilton

You can top the spinach parmesean custard with some broken-up frico for added crunch or simply enjoy them on the side. Active time: 15 min Start to finish: 30 min

If time is an issue, you can always buy flatbread crackers, but the store-bought kind will never compare to these homemade ones.

You can start making these savory cookies up to three days ahead. Even easier: Serve the cheese roll with store-bought crackers. (We especially liked this roulade made with a spiced cranberry-apple chutney, but any thick chutney will work.)

Can be prepared in 45 minutes or less.

Active time: 25 min Start to finish: 3 hr

Active time: 10 min Start to finish: 35 min

Cheddar is much easier to grate when it's very cold, so keep your cheese in the refrigerator until you are ready to proceed with this recipe. Don't be tempted to use anything other than a nonstick skillet, or the chips will stick and tear.

This recipe can be prepared in 45 minutes or less.

Like savory shortbread, these are wonderful when paired with wine, salads or soups.

We loved L.A. chef Mary Sue Milliken's crisp baked-tortilla crackers in her pool-party menu (August 2000). Here, we invent our own version of them.

These oat biscuits—similar to shortbread cookies—are wonderful with seasonal grapes and a good-quality triple-cr
me cheese. Triple-crème is a soft, creamy cow's-milk cheese (with at least 75 percent milk fat) that has a luscious, mild flavor. Because of its natural sweetness, it's perfect with dessert; Pierre Robert, Explorateur, Le Chevrot, or Chaource are all excellent choices.

Can be prepared in 45 minutes or less.

Even if your crackers fail to puff, they'll still taste delicious. This recipe is an accompaniment for Scallop Chowder .

In this twist on a Southern classic, saltine crackers take a bath in oil and tangy za’atar to become golden, glossy, extra-crunchy party starters.

The highly addictive, melt-in-your-mouth cheddar cracker is all grown up thanks to a little heat from the cayenne and a hint of sweet pepper from the pimento.