- Olive Oil Primer: Healthy Smoke in a Bottle
- Amazing Spices, Sold in Just the Right Amounts
- Pistachio Love
- Apple Pie for Breakfast, PB&J Porridge and More New Takes on Hot Grain Cereals
- A Crispy Convert
- Taking a Cue from Pistachios
- A Cookie From Across the Pond
- Freezer Envy
- Kiwi Mini-Mes
- Party-Ready Red Walnuts
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I was a work-study student at cooking school in France with Lesley Stowe way back when. I knew that she returned to Vancouver and started a very successful catering business. One day I was nibbling on these fantastic crackers, and found out that Leslie actually made them. Small world!
What makes Raincoast crisps so incredibly delicious is that they're not only as grainy and as light and crunchy as their name implies, but that they’re supertasty as well. I sometimes forget about the cheese or charcuterie altogether, they’re really that good on their own. My favorite flavors are the grainy Original, Cranberry Hazelnut and Rosemary Raisin Pecan, though there are three other varieties as well.
They also have a brand new gluten-free line coming out that we sampled today in the F&W Test Kitchen, and those also have the same satisfying crunch. The crisps are available at specialty food shops coast to coast. They're great with this pimento-goat cheese spread and creamy pistachio dip.