Triscuits are 100% whole grain and a good source of fiber. A “dill-licious” snack out of the box, Triscuit Dill, Sea Salt & Olive Oil is also perfectly complemented by freshly grown cracker toppings like tomato and cucumber slices. The line is certified kosher by OU.

Here are two sophisticated snacks/hors d’oeuvre, plus more recipes and wine pairings (including a free app).

*Why don’t you still like foods you loved in earlier years? Your palate evolves, seeking more sophisticated flavors; and companies cut back on quality ingredients, so products don’t taste as good as they used to.

TRISCUITS WITH TANGY GREEK TOPPERS

Ingredients Per Serving

Preparation

1. Lay cucumber slices on Triscuits, followed by feta cheese and red pepper.

2. Garnish with olive slices and lemon zest. Serve with Sauvignon Blanc or other white wine.

 
TRISCUITS WITH SALMON-DILL TOPPERS

Ingredients Per Serving

 
Preparation

1. Spread crackers with cream cheese. Layer with salmon.

2. Top with remaining ingredients.

3. Serve with Pinot Noir or other light-to-medium-bodied red wine.

Triscuit is a biscuit (cracker) form of shredded wheat. Shredded wheat cereal, made of boiled wheat, was invented by Henry Perky in 1890, as a palliative for his digestive problems. In 1892, he took his idea to a machinist friend, William H. Ford, in Watertown, New York. Together they developed the machine for making what Perky called “little whole wheat mattresses.” He established the Shredded Wheat Company of Niagara Falls, New York (acquired by the National Biscuit Company—now Nabisco—in 1928). A patent was granted in 1902. Commercial production began in 1903.

In 1935, Nabisco began spraying the crackers with oil and adding salt, creating today’s delicious Original flavor profile. From 1984 through 2008, additional variations were created and the crackers were made crispier. Today the line includes Original; Reduced Fat; Cracked Pepper & Olive Oil; Dill, Sea Salt & Olive Oil; Fire Roasted Tomato; Garden Herb; Hint of Salt; Parmesan Garlic; Quattro Formaggio; Roasted Garlic; and Rosemary & Olive Oil.

Find more of our favorite crackers.

White and brown eggs are identical in flavor and nutrition. Brown eggs cost more because they come from breeds (red-brown in color) that are larger and require more feed. Photo by Karen Andrews | SXC.

The fresher the egg, the more flavorful (and colorful) the yolk and the better the white will hold its shape.

 
Get The Freshest Eggs

How To Read The Date On An Egg Carton

If you can unscramble the date on the carton, you can take home fresher eggs. There are potentially three dates on a carton, depending on state laws:

More About Eggs

Check out nutrition information, how to safely use raw eggs, the different types of eggs and yummy egg recipes.

While Scotland long had crunchy oatcakes, the pliable oatmeal cookie we’re familiar with was a 19th-century American creation.

Jean Anderson, author of The American Century Cookbook: The Most Popular Recipes of the 20th Century, notes:

“The first recipe I’ve found for oatmeal cookies appears in the original Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896)…in fact they were barely oatmeal cookies, containing only half a cup.” (Here’s the original Fannie Farmer recipe).

The oatmeal cookies we know and love did not begin routinely appearing in cookbooks until the twentieth century, according to Ms. Anderson.

Ingredients

Makes 60 cookies.

 
Preparation

1. BLEND. Preheat oven to 375°F. Beat butter and sugar until light and fluffy. Blend in sour cream, egg and vanilla. Add combined flour, baking soda and salt; mix well. Stir in remaining ingredients.

2. DROP. Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheet.

3. BAKE. Bake for 10 to 12 minutes or until cookie edges are lightly browned.

4. COOL. Cool on sheet 1 minute; remove to cooling rack.
Find more of our favorite cookie recipes.

Olive oil. Photo courtesy De Medici Imports.

Take olive oil. Some cooking oils are relatively flavorless, but good olive oil has rich flavor (see the different flavor profiles).

As you’ve no doubt heard many times, olive oil is heart-healthy. Why do you hear that over and over again?

Because cardiovascular disease is the leading cause of death in America. It takes more than 600,000 lives yearly, according to the Centers for Disease Control and Prevention.

The good news is that making small changes in your lifestyle and diet can add up to big results over time. So why not make the switch to heart-healthy olive oil?

Start by changing just two habits. The results will be just as delicious, if not more so.

 
Here’s a third habit that we practice:

 
If it sounds strange to you, be assured that a fine olive oil is delicious.

Five Health Benefits Of Using Olive Oil

1. Anti-inflammatories. Along with having healthy properties that help reduce inflammation in the body, olive oil has heart-beneficial anti-clotting properties.

2. Antioxidants. Olive oil contains powerful antioxidants called polyphenols. The polyphenols slow the progression of atherosclerosis, hardening of the arteries, which occurs when fat, cholesterol and other substances build up in the walls of arteries and form plaque. More about antioxidants.

3. DHPEA-EDA. This is one of the most important polyphenols found in olive oil. Researchers have found that it protects red blood cells from damage.

4. Monounsaturated Fatty Acids. Olive oil is high in monounsaturated fatty acids, which helps to control a person’s LDL (bad) cholesterol, while helping to raise HDL (good, heart-healthy) cholesterol.

5. Secoiridoids. This category of polyphenols, found in olive oil, is being researched for its anti-cancer properties. It is believed to provide the digestive tract with some protection.

Additional research suggests that olive oil has beneficial properties for bone health, cognitive function, and anti-cancer benefits. Additional research is being conducted to discover additional ways that olive oil can be beneficial to our health.

So check the cupboard. If you haven’t used the olive oil in a while, give it a sniff. If musty, use it to condition your hair if you like, but pick up some fresh olive oil at your earliest convenience.

MORE

And now, the brand has introduced Baby Whole Pickled Beets, sized just right for one bite. They’re available nationwide and a great boon to anyone who likes to make hors d’oeuvre and small bites.

 
This recipe makes about 36 appetizers, 2 appetizers per serving.

BABY BEET & TORTELLINI APPETIZERS

Ingredients

 
*Thinly sliced strips of smoked ham or turkey may be substituted for prosciutto.

1. DRAIN beets well; discard liquid.

2. COOK tortellini according to package directions. Drain; rinse with cold water and drain again.

3. CUT prosciutto into 1×3-inch strips. Wrap one strip prosciutto around tortellini; skewer with appetizer pick.

4. ASSEMBLE: Brush lightly with vinaigrette. Add one piece of bell pepper and one baby beet to skewer. Repeat until all beets are used. Arrange on serving platter. Sprinkle with herbs.