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.

Grind the sunflower and pumpkin seeds into a fine powder or flour in a blender or spice grinder. Blend in pulses and be careful not to blend too long, or they'll turn into seed butter. Separately, ...

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 ...

This past March, the Minneapolis, Minnesota-based company Ry-Krisp announced that it would be ceasing production and closing its only factory's doors. First opened in 1899, the company is a lesson in ...

Combine the flours and cold butter in a food processor; pulse until crumbly. (Alternatively, use a pastry cutter or two knives to cut the butter into the flour.) Stir in the onion flakes, caraway seed ...

Makes about 70 to 80 crackers. Note: The baked loaf needs to chill at least an hour before slicing and re-baking the crackers. Don't want 70 crackers at a time? You can freeze one half of the baked ...

We’re heading into the days and weeks and weekends of celebrations between now and next year. Whether we gather with fellow fans to watch football, visit around fire pits with out-of-towners or invite ...

Stephanie Pederson inspires readers to turn over a new leaf in the kitchen with over 75 recipes that not only taste good, but also provide for optimal health in "Kale: The Complete Guide to the ...