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Archive for March 1, 2010

GOURMET GIVEAWAY: Dunkin’ Donuts Gift Card + Donut Design Contest


Image courtesy Dunkin’ Donuts.

Sixty years ago, William Rosenberg opened the first Dunkin’ Donuts shop in Quincy, Massachusetts. Today there are thousands of stores worldwide, beckoning the hungry with its cheerful orange and pink logo.

To celebrate, there are two contests.

THE NIBBLE’s Gourmet Giveaway

THE PRIZE: One winner will receive a $60.00 gift card, good at any Dunkin Donuts location or online.

TO ENTER: Go to the box at the bottom of our Gourmet Pies & Pastry Section and enter your email address for the prize drawing.

DEADLINE: This contest closes on Monday, March 8th at noon, Eastern Time. Good luck!

Contest #2: Design The Next Donut & Win $12,000

Dunkin’ Donuts’ “birthDDay” celebration (that’s DD for Dunkin’ Donuts) includes the return of the “Create Dunkin’s Next Donut” contest. If your idea is chosen, you’ll win $12,000 and the honor of having your creation sold at participating Dunkin’ Donuts restaurants nationwide. Create and enter your donut at

A dozen finalists will be chosen to travel to Dunkin’ Donuts University, the company’s worldwide training center in Massachusetts. The grand prize winner will be announced—when else?—on National Donut Day, June 4th.

Dunkin’ Donuts has also created a full line of commemorative retro packaging, vintage-themed tee shirts and retro Dunkin’ Donuts Cards at, as well as at participating DD shops (while supplies last).

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FOOD HOLIDAYS: Sign Up For The Daily Tweet

You might not be aware that March is:

– National Celery Month
– National Flour Month
– National Frozen Food Month
– National Nutrition Month
– National Noodle Month
– National Peanut Month
– National Sauce Month
– National Caffeine Awareness Month

In addition to the declaration of entire months as food holidays, almost every day of the year has its own food holiday—for example, today, March 1st, is National Peanut Butter Lover’s Day.

While we used to publish all of the holidays in this blog, they’re now part of THE NIBBLE’s Tweetstream. Sign up for them at

These holidays are part of a long article on monthly food holidays that we created in 2005, and are among the most popular of the 20,000 pages on (More than a few people have begun tweeting on the same topic after seeing ours.)


It’s National Caffeine Awareness Month.
Become more aware in our Coffee Glossary. Photo by Mac Pale | SXC.

You can see the entire Food Holiday list (with an overview of how days become designated as particular food holidays), with a click-through to a related article or recipe. Or enjoy it Tweet by Tweet.


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TIP OF THE DAY: Dessert Sauces For National Sauce Month

Panna Cotta

Panna cotta with raspberry coulis. Photo
by Kelly Cline | IST.

March is National Sauce Month.

What do you think of when you hear the word “sauce?” Pasta sauce? Mushroom sauce? Worcestershire sauce?

How about dessert sauce?

From coulis to Crème Anglaise to hard sauce to zabaglione, take a look at all the different types of dessert sauces in our Dessert Sauce Glossary.

Then plan some saucy desserts to celebrate National Sauce Month.

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RECIPE: Bay Leaves & Preserved Lemons Rock Tortellini

You’ve used bay leaves in cooking, but how about preserved lemons? The combo is one of McCormick’s 2010 flavor trends.

Preserved lemon is a condiment made of lemons that have been pickled in a brine of water, lemon juice, salt and sometimes, spices (they’re pickled lemons). The lemons then ferment at room temperature for weeks, or even months. The result is a concentrated and earthy lemon flavor without too much tartness. Preserved lemons are popular in Mediterranean, Middle Eastern and Moroccan cuisines.

Preserved lemons can be purchased in specialty food stores and on; or you can make your own with this preserved lemon recipe.

Bay leaves are the aromatic leaves of the bay laurel plant. Fresh or dried bay leaves are used to flavor soups, stews and braises. They are quite pungent, so one leaf is often enough to flavor an entire pot. When dried, the fragrance is herbal and slightly floral, with a flavor that is sharp and somewhat bitter.



Enliven tortellini with bay leaf and
preserved lemon. Photo courtesy McCormick.

McCormick’s Flavor Trends say that it’s time to combine the two for a new flavor sensation.

Recipe: Lemon-Bay Tortellini With Spinach & Wild Mushrooms

Bay leaves and preserved lemons combine into an aromatic mix of bitter, salty-tart and bright, slowly coaxed flavors. This sophisticated recipe for combines familiar tortellini ingredients—spinach mushrooms—with the bay leaf and preserved lemons.

What else to do with the bay leaf/preserved lemon combination? If you’ve never made a Moroccan tagine, this is the year to try one! Then, use let your palate guide you to more new recipe ideas.

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