Brown-Bag Popcorn

Popcorn is the perfect snack: It’s a whole grain that costs next to nothing, can be made in minutes, and flavored any number of different ways. Buttered popcorn is probably still the best, but in the middle of the afternoon when I need something easy to munch on, this microwave version (which can also be made without oil or butter) does the trick—and you avoid the nasty additives present in packaged microwave corn. (This method also works in a deep glass casserole with a lid.)

I usually get lazy and just have this popcorn with salt, but you can jazz it up by adding superfine sugar for a salty-sweet mix, a handful of chopped fresh herbs, or one of the Six Seasoning Blends You Can’t Live Without, on Chapter 10.

¼ cup fresh, good-quality popcorn

¼ teaspoon salt, or less if you want

2 teaspoons peanut or vegetable oil

In a brown paper lunch bag, combine the popping corn and salt; then fold the top of the bag over a couple times. Put it in the microwave on high for about 2 or 3 minutes, or until there are 4 or 5 seconds between pops. Open the bag carefully, because steam will have built up. Toss with your favorite seasonings or serve as is.