Ryan says...
I’m a firm believer that food can be simple yet impressive. The next time you’re putting out a cheese plate, buy a wedge of Parmigiano Reggiano and grate it. Spoon tablespoons of the cheese onto a parchment-lined baking sheet, then sprinkle each mound with a pinch of chopped fresh herbs like rosemary, basil or thyme. Bake at 350 F for three to five minutes and cool completely before removing these crispy Parmesan crackers—ideal for piling on more cheese or for replacing croutons on a Caesar salad.

Ryan Jennings’ latest book is called Entertaining with Booze (Whitecap Books). For recipes, cocktails and tips, visit cookingwithbooze.com. Click here to send him your questions.