Algae was long a part of Irish cuisine. It helped some survive the Great Famine.
I love putting beet greens on pizzas, along with some thinly sliced beet roots. It gives it a nice vegetable vibe that makes them almost healthy.
Pasta is surprisingly easy to make at home and such a delight to prepare. Plus the flavor and texture of fresh noodles is incomparable.
Making soba noodles by hand from locally grown buckwheat is an ancient technique being adapted to modern times.
These crackers are blank slates for whatever toppings you want, from sesame seeds to parmesan cheese to rosemary.
Bakers usually warn against eating raw cookie dough to avoid salmonella from the eggs. What about pathogens found in store-bought dough?