Spring’s arrival means the birds are on their way back. And although you might not want to eat like a bird all the time, it doesn’t hurt to incorporate a little of their healthy diet into your own ...

I’m ready to start a home-baked cracker revolution to match the bread revolution of the last 15 years. I’ve spent nearly two decades trying to convince folks to bake their own bread and, most recently ...

1. Set the oven at 350 degrees. Ideally, you need 3 baking sheets to make the crackers, with 6 sheets of parchment paper. You can also bake one or two batches of crackers, let the baking sheets cool, ...

Delicately thin and crisp, these little crackers are made almost entirely of seeds. Sunflower, sesame, pumpkin, flax, and chia seeds are known for being high in fiber, protein, and healthy fats.

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

In a large skillet, stir the cornmeal over moderate heat, shaking the pan occasionally, until lightly toasted, about 2 minutes. Transfer to a plate to cool. In a medium bowl, combine the cornmeal with ...

Makes 5 to 6 dozen. Note: This recipe is from a new cookbook, "Salty Snacks" by Cynthia Nims (Ten Speed Press, $16.99). Nims uses a round cookie cutter, but cut them in any shape you wish. Preheat ...