 Dear readers, With Super Bowl Sunday coming up soon, snacks are on my mind. And when I think of snacks, I think of popcorn, one of my long-time favorites. During my childhood, my dad was the master corn popper, and he always used the same, well, “recipe”: corn popped in a little oil on the stove (or later, in an air popper), plenty of butter, and salt. It was always the same and always good. I was surprised, then, over the holidays to discover that Dad has changed the popcorn. And though I didn’t believe it was possible, he’s made it even tastier. None of the yellow nutritional yeast I sometimes sprinkle on; no salted caramel, which often tempts me; no za'atar popcorn (although that sounds like a fine way to use the za’atar you’ll buy for the Yotam Ottolenghi recipe below). No peanut-buttery popcorn and no Popcorn with Indian Spices — although I love them both. He didn’t even take anything away — just added a good portion of grated Parmesan and, the secret ingredient, black pepper. I was smitten — couldn’t stop eating the stuff. Now you know what I’ll be eating during the big game. Kim Carlson
Editorial Director P.S. We won’t be dropping into your mailbox next week — back, though, in early February. | 
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