, ,

Forever ago, when I was at art college, the school cafeteria sold thick slabs of cheese toast for a dollar. It was about all I could afford, which was convenient because it was also what I loved the most. Open faced grilled cheese. It reminded me of my mom’s tuna melts, minus the tuna, and my grandma’s hot dog melts on hamburger buns that would go all crackly in the oven. Cheese toast is perhaps as comforting as it’s possible to get. It doesn’t seem like the sort of thing you need a recipe for – and yet it’s so much more than just cheese on toast.


There’s a reason everyone adores Christmas crackers (also known as Christmas crack) – it hits all the right notes – sweet-salty-crunchy-chewy-buttery-chocolatey – and is easier to make than any batch of cookies. Sold? I’m sorry. And you’re welcome. The formula is all over the internet: lay about a sleeve and a half of (salted!) saltines on a parchment-lined sheet. Bring a cup each of butter and brown sugar to a boil – at first it will look like it’s swimming in melted butter, but after a minute of stirring, will look like proper caramel. Let it bubble for 3 minutes, then pour it over the crackers. Slide it into a 350F oven for 10-12 minutes (watch toward the end to make sure it’s not burning), until it’s deep golden, then pull it out and scatter a handful or two of chocolate chips overtop. About a cup and a half.