Yankee Magazine’s Ultimate Holiday Guide.
Yankee Magazine’s Ultimate New England Winter Guide. 
Yankee Magazine’s Ultimate Guide to Autumn in New England. Yankee Magazine’s Best of New England: Outdoors Edition. This post was first published in 2014 and has been updated. In 1927 the Miami News reported that a woman from Maine that had moved to California missed her common crackers so much that “she ordered 34 cents worth of old-fashioned common crackers for her chowder and is having it shipped airmail, special delivery, at a cost of $15.76.” How’s that for looking the other way when it comes to Yankee thrift?įor a cracker so beloved to New Englanders (even Julia Child loved them, saying “As any New Englander knows, you can’t enjoy a real New England chowder without toasted common crackers”), isn’t it time we put the common cracker back on top? These things will leave you parched!Ĭommon cracker love was a deep and loyal love that sometimes refused to be denied. Just be sure to have a thirst-quenching beverage nearby. Vermont Common Crackers - split, buttered, topped with cheese, and broiled.Īnother popular way to use common crackers was to crush them up like breadcrumbs for meatloaf or stuffing, and a fourth way, the simplest of all, was (and is) to snack on them straight from the barrel (or box). I picked up this box at my local Hannaford’s. The crackers are sold in the store and online, but you may also be in luck at the co-op or supermarket. Perhaps the best example of “authentic” common crackers for sale today are Vermont Common Crackers, made and sold using an adaptation of an 1828 recipe by Vermont Common Foods and the Orton family the of the Vermont Country Store. All three are members of the soda cracker family, but nothing comes close in heft and bite to the robust common cracker. The cracker barrel was its generation’s water cooler - a place to gather and catch up on local news while recouping your cracker supply, but unfortunately, good common crackers can be difficult to find today, lost in a sea of flat, square saltines and small, crisp oyster crackers. The term “common cracker” first appeared in print in 1939 but by then the large (about the size of a Ritz cracker today), puffed cracker was already a New England mainstay, sold since the early 1800s from barrels (yes, “cracker barrels” were a real thing before they were a restaurant chain) in general stores.
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