Q: I love Trader Joe's falafel chips. Do you know of a copycat recipe?

Sent by Jennifer More

Despite writing a whole book about sweets, I'm more of a savory girl than anything else. It's not that I never eat dessert, but I like a sprinkle of sea salt on my chocolate and herbs stewed into my ice cream.

So after a kick of eating savory oatmeal for breakfast — olive oil, parmesan, cracked pepper — I said to myself what would happen if I tried making an oatmeal cookie that was more savory than sweet? Not as a dessert, but as a snack, or something to serve before a meal?
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In my circle of friends, drinks and snacks are a big deal. I love having people over for a movie or game night and trying a new drink or appetizer recipe. I have to admit, though, I don't always think about how (or if) they work together but I've recently been inspired to do so. More

I try to always have a few packages of Almondina Biscuits in the Original flavor in my pantry. I've lost count of the times they've rescued me when I've needed a last minute dessert or something to pass with a little cheese and wine before dinner. Almondina biscuits are one of those handy versatile items that can take you from breakfast to dessert, stopping off for afternoon tea and cocktails along the way.

Read on for a few tips on how you can use these delicious, crispy, savory/sweet wafers! More

Gingerbread men, nut horns, frosted sugar cookies, chocolate crinkles, peppermint candy cane cookies, those cocoa ones with the cherry in the middle whose name I can never remember. I love them all, equally and without reservation. I'd make them all if I could, too! What holiday cookies do you absolutely have to have every December? Any new ones this year? More

Until recently, I never fully connected the dots that macarons, made with almond flour, still contain nuts. (I know...duh.) And going one dot further, this means that our fellow foodies with nut allergies have never had the pleasure of eating a macaron (*gasp!*). Here to fix this problem with a surprise ingredient is Stella from BraveTart. More

Needless to say, my mind was rather blown when I saw this tip over on Lifehacker. Flip a muffin tin upside down to make edible bowls out of cookie dough? I can get on board with that. More

When everything now seems to be made from scratch, or else, why oh why do people never make crackers? These are easy! Promise! And they're surprisingly, gloriously un-cracker-like. They look pretty cute on a cheese board, too, all cheesy-colored and toasty-tasting.

And while I'm not the biggest fan of serving crackers with cheese, somehow that all changes when the crackers are homemade. (And seriously addictive.) More

A plate of cheese and crackers is one of the easiest appetizers (and occasional dinners) that we can imagine. We never thought twice about buying crackers at the store for this very purpose, but the proliferation of recipes for DIY crackers over the past year has made us do some rethinking. Can there be a clear winner? More

When we went shopping for gluten-free crackers, we were shocked by how many options there were (granted, we were at Whole Foods, which is likely to carry more brands than the corner store). We picked four that varied in flavor, texture, and price, and nibbled away. Get our thoughts—and let us know your favorite brands. More