I don’t remember growing up eating Ritz crackers, but since I’ve been testing recipes for the upcoming Tupelo Honey Cafe Cookbook, I’ve had the pleasure of buying and eating these golden rounds of buttery goodness. Chef Brian Sonoskus at Tupelo Honey Cafe in Asheville has lots of good tricks up his chef’s coat, including crumbling the crackers on mac and cheese and coating fresh gulf oysters with the crumbs. For full recipes, you’ll have to wait for the cookbook out next year. Until then, stay tuned for testing notes.
What do you like to do with Ritz or other crackers?