Cheese straws from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 79) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on November 29, 2019

    The cheese straws have a good bite from the red pepper flakes that goes well with the cheddar cheese.

  • bloncosky on February 11, 2012

    The straws are cool but you can also just make regular "cheez-it" crackers from this recipe. They are way better than the store bought ones. I always substitute 1/4 cup or more of good Parmesan for the cheddar. Also, if you want to save the crackers for another day you will need to add 1/4 tsp baking soda so they will stay crispy. Otherwise you need to eat them when they are fresh.

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