Parmesan Crackers – Simple and Delicious!

I have been baking these crackers for many years.  We all enjoy them but they are one of Martin’s family favorite recipes. I am pushing this to the front of my blog.  I baked a double batch this morning. One for us to enjoy this evening with some cheddar and balsamic parmesan cheese and the other to mail out a small package to Martin in NYC.  Takes under 30 minutes to make homemade crackers.  Give it a try!!

Parmesan Crackers
(New York Times recipe)


1 cup all purpose flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
4 Tablespoons cold butter
1/4 cup cream or half&half
Kosher salt (you could also top with fresh ground pepper, poppy seeds, minced garlic – whatever you want)


1.  In a food processor pulse together flour, salt, cheese and butter.
2.  Add cream and mix until dough forms into a ball.  If you need more liquid, add more cream a teaspoon at a time.  You will not need much more.
3.  Place dough on lightly floured surface. (I use parchment paper lightly floured)
4.  Roll out dough about 1/4 inch thick.  I use a pizza cutter to cut into 2×2 or smaller squares. You could easily use a sharp knife.
5.  Poke dough with tines of fork.  Sprinkle with kosher salt or whatever you desire.
6.  Place on baking sheet lined with parchment paper.
7.  Bake at 400 degrees for 10 minutes.  I turn the baking sheet around after 5 minutes.  This way the crackers brown evenly.

Believe me you will enjoy these crackers with cheese or all by themselves!

Linguine Alfredo-Simple and Delicious

This is a super simple and delicious recipe.  It takes no time to make.  You will have dinner on the table in under an hour!!

Alfredo Sauce

October 043


3 Tablespoons butter
1 1/2 cups heavy cream
1 cup grated Parmesan cheese plus extra for those who want to add more on top of their serving! (I use Pecorino Romano, Parmigiana Reggiano, Grana Padano – whatever I have on hand)
1/2 teaspoon sea salt
1/2 teaspoon pepper (white pepper if you have it – I don’t)
1 Tablespoon fresh parsley, chopped (if I have it I use it)
12 ounces of linguine (or whatever pasta you desire. Also, if you have fresh pasta, even better!)


*Cook your pasta per box instructions (linguine, shells, whatever you like) while you are preparing the sauce.  It is best to have the pasta ready when the sauce is done.**. **Also, I don’t use garlic.  If you do 1-2 cloves minced.**

1.  Melt butter in medium saucepan over medium/low heat
2.  Add the cream, salt and pepper. Bring mixture to a simmer.
3.  Stir often 8-10 minutes.  Sauce will cook down and get thicker.
4.  Add the Parmesan cheese and simmer sauce for 3-5 minutes or until thickened and smooth.
5.  Pour the sauce over pasta and serve.

We served with grilled chicken tonight.  Salt and pepper 1 pound chicken breasts generously, grill 5-8 minutes each side depends on thickness-be sure it is done! (Internal temp 165 degrees) ), slice thin, place on top of your pasta.