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Hit the Road, Jack (Part 1)

This article was written by Kristel Matousek and was featured in our October issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.



Makes 40 to 50 crackers

  • 1½ cups (210g) all-purpose flour, additional as needed for dusting work surfaces
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 2 tablespoons fat (olive oil or melted butter)
  • ½ cup water
  • Olive oil, for brushing
  • Sliced smoked gouda

Preheat the oven to 450 degrees F.

Sift the flour over a mixing bowl. Mix in the sugar, salt, rosemary, thyme, and garlic powder until fully combined. Add the fat and water to the flour mixture, mixing to form a tacky dough.

Dust a cool work surface with flour. Divide dough in half and roll each half out, ⅛-inch thick. Cut the dough into desired cracker shapes using a sharp knife or dough cutter. Using a pastry scraper, transfer the crackers to a parchment-lined sheet pan. Do not overcrowd. Brush the dough lightly with olive oil and prick the crackers with a fork to prevent bubbles.

Place the crackers into the preheated oven and bake 9 to 12 minutes, or until golden brown. Transfer crackers to a cooling rack, where they will crisp up as they cool. Store in an airtight container at room temperature.

Serve with gouda or similar aged cheeses that can be stored at room temperature for longer periods without spoilage.


Makes 28 ounces

  • 2 (15.5-ounce) cans chickpeas, drained with liquid reserved
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • ½ cup aquafaba (reserved liquid from chickpeas)
  • 4 cloves garlic
  • ¼ cup tahini
  • 2 ice cubes
  • Salt, as needed

In a blender or food processor, combine the chickpeas, olive oil, lemon juice, aquafaba, garlic, and tahini. Process for 4 to 5 minutes. 2 minutes into processing, add the ice cubes. Taste and season with salt as needed.

For convenience when traveling, pour the hummus into a jar that can be sealed with a lid. Carrot sticks, celery, and bell peppers work great as dipping vessels, as they are low in moisture and won’t become soggy. They can be stored with the hummus in the jar if they are not fully submerged. Recipe can be halved and produce the same results with a smaller yield.

Bell peppers
Snap peas
Asparagus spears
Jicama sticks


Serves 8

  • 5 tablespoons oil, divided
  • 2 cups grated carrot, plus more for garnish
  • 1 cup small diced yellow onion
  • 1 teaspoon sugar
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 quart (32 ounces) vegetable or chicken stock
  • 1 (29-ounce) can San Marzano–style canned tomatoes
  • Salt to your tastes
  • Fresh chopped basil, for garnish

Preheat 3 tablespoons oil in a saucepot over moderate heat, then add the grated carrot. Cook until golden brown. Remove from pot and set aside to be reintroduced later.

Pour 2 tablespoons oil into pot and return it to moderate heat. Add the onion and sweat until translucent. Add the sugar, garlic, and tomato paste. Cook until darkened slightly, then deglaze the pan with chicken stock. Using a blender, puree the canned tomatoes and add them to the pot. Bring to a simmer, cover, and cook for 30 minutes. Taste and season with salt as needed.

Reintroduce the carrots or use them as a garnish along with fresh chopped basil to add texture and richness to the soup.