There are cookbooks and websites that seem to be inspired mostly by foods one might hypothetically desire after consuming a smokable plant now decriminalized in dozens of states. Then there’s the Smitten Kitchen, where recipes are mostly motivated by irrational cravings or failures of self-control. Days like this, I’m pretty sure our disparate paths have led us to the same place.
By now, you might be familiar with matzo crack, which is what happens when you raise the aptly-named “bread of affliction” to what has got to be its most hardship-free calling: butter, brown sugar, sea salt, dark chocolate and toasted nuts. In the Passover off-season, i.e. most of the time, I think it’s even better with saltine crackers. Baked, cooled, and broken into chunks, it’s crunchy, buttery and caramelized and I cannot be in the same room with it without debasing myself, so I sometimes hide it from myself in the freezer. This has led to a conclusion you might have predicted — that it tastes rather excellent frozen.