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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Bread, Crackers, Muffins, Sandwiches

PRODUCT: Marilyn’s Gluten Free Gourmet

The gluten-free life can be a bit of a culinary safari. No sooner do you have the shy creature in sight, then it slips into the brush and you are left wistfully holding your binoculars, waiting for something else to emerge.

This was the story of my favorite cheese crackers: They simply vanished for no good reason. I even went to the bakery’s Facebook page and tried to cajole them into bringing them back (to no avail).

Then, in pursuit of some g-free graham crackers for Magic Bars, I stumbled across Marilyn’s Gluten Free Gourmet products in the natural foods section of an out-of-the-way Publix outside of Atlanta, Georgia.

I grabbed the graham crackers and a pack of their cheese straws as well, ever hopeful that I might find a replacement for my late, lamented cheese crackers.

After thanking the manager for stocking such a good variety of gluten-free products, I made haste to the car and opened the package of cheese straws. Out wafted a pungent Cheddar-y aroma that was the first hint of the Total Cheese Satisfaction that lay in store.



Marilyn’s Cheese Straws. Photo courtesy Agrafrutti.

Beyond Delicious

Can I say that they are even better than a wedge of Cheddar cheese? Because these cheese straws combine the sharp, sophisticated flavor of a fine Cheddar cheese with the crunch and texture of a delicious gluten-free cracker.

Now, this is not a diet product. Marilyn’s is based in Georgia, so it is a rich and celebratory treat in the Southern tradition. The great part is that they are so satisfying, you don’t have to eat a whole package in one sitting—although some may choose to do so (ahem).

But one to two straws can hold you down very well between meals. They would also make a great party snack, though one that would quickly disappear, so plan accordingly.

As a bonus, Marilyn’s cheese straws come in several varieties: Traditional Cheddar, Jalapeño Cheddar, and a White Cheddar & Chive. Of these varieties I have to confess that the Jalapeño is my favorite; the spice of the pepper enlivens and cuts the richness of the cracker.



Marilyn’s Graham Crackers. Photo courtesy Agrafrutti.


Marilyn’s also makes a great graham cracker, with a hint of cinnamon, and a line of bread mixes that I am eager to try, particularly their Rosemary Sea Salt.

All products are safe for those with gluten intolerance and Celiac disease and contain no trans fats, preservatives, artificial flavors or artificial colors. Some products do contain dairy, so please read the label; and they are produced in a facility that also uses tree and ground nuts.

Marilyn’s products are available at and in some Whole Foods Markets.

  • Five-ounce boxes of each variety are $5.99.
  • Eight-ounce gift boxes are $12.95.
    The brand also offers Artisan Flatbread Crackers and Cheese Buttons, not yet tried by us (but we look forward to them).
    — Georgi Page



    After many years of passionate baking at home, Marilyn Santulli was diagnosed with gluten intolerance. To continue enjoying gourmet baked goods and share them with other GF consumers, she decided to open a gluten-free bakery.

    Her American Gra-Frutti Bakehouse & Shop in Roswell, Georgia is open weekdays from 9 to 5 (fresh breads need to be ordered in advance). In addition to breads, muffins and cakes, the shop carries all varieties of the Marilyn’s Gluten Free Gourmet packaged line.


    Comments (2)

    TOP PICK OF THE WEEK: Dave’s Killer Bread

    Milwaukie, Oregon, founded in 1847 on the banks of the Willamette River and now a suburb of Portland, is also known as the the birthplace of the Bing cherry. But soon, it may be known as the birthplace of Dave’s Killer Bread.

    Dave’s Killer Bread is “the best bread in the universe,” according to the company website.

    While we might add other favorite breads in the tie for “best,” Dave’s Killer Bread is up there. It’s the #1, best-selling organic bread in the U.S.

    And it is, indeed, killer: all natural, whole grain breads packed with protein, fiber, omega 3 fatty acids and great flavor. Whole grain bread has never tasted better.

    The line of organic, Non-GMO Project Verified, vegan whole grain breads began 10 years ago with Blues Bread (with blue cornmeal). You can tell how much the locals love “DKB”: That original loaf has expanded to 14 different killer breads ranging in flavor and texture, plus dinner rolls and a whole grain cinnamon roll. The line now sold nationwide.

    We tried samples of two varieties and are converts. This is the best seeded, whole grain bread we can imagine. We wouldn’t use anything else for sandwiches and toast.



    Photo courtesy Yvonne |




    PowerSeed has 6g protein, 6g fiber and 500 mg omega 3 per slice. And it’s delicious! Photo courtesy Dave’s Killer Bread.


    A Cornucopia Of Delicious, Better-For-You Breads

  • Blues Bread, rolled in organic blue cornmeal, giving it a crunchy crust and sweet flavor. 5g protein, 4g fiber, 340mg omega 3, 130 calories per slice.
  • Good Seed, with the boldest texture and sweetest flavor of the breads. 6g protein, 4g fiber, 670mg omega 3, 130 calories per slice.
  • 100% Whole Wheat, with a smooth texture and a touch of sweetness (try it as French toast). 4g protein, 3g fiber, 90mg omega 3, 110 calories per slice.
  • Powerseed, sweetened with organic fruit juices instead of sugar, 6g protein, 6g fiber, 500 mg omega 3, 110 calories per slice.
  • Rockin’ Rye, with a seedless crust and soft texture. 6g protein, 4g fiber, 130mg omega 3, 120 calories per slice.
  • Seeded Honey Wheat, with nearly 4 tablespoons of pure organic honey packed into each loaf, the sweet taste and crunchy texture make Seeded Honey Wheat an instant favorite. 5g protein, 5g fiber, 100mg omega 3, 110 calories per slice.
  • Spelt, with a smooth texture and an earthy, nutty flavor. 5g protein, 4g fiber, 410mg omega 3, 130 calories per slice.
  • Sprouted Wheat, with bold flavor and crunchy texture. 6g protein, 4g fiber, 840mg omega 3, 110 calories per slice.
  • 21 Whole Grains and Seeds, with a hearty texture, subtle sweetness, and a seed-coated crust. 6 protein, 5g fiber, 220mg omega 3, 110 calories per slice.
  • It that’s not enough, there are:

  • Thin Slice Breads, five versions of the most popular loaves, with calories from 60-90 slice (compared to 110-130 for the regular breads).
  • Buns, dinner rolls and hamburger buns.
  • Cinnamon Roll, called Sin Dawg, a whole grain, baguette-shape treat.
    What’s in those breads? Depending on the loaf, you’ll get:

  • Whole grains: barley, blue cornmeal, brown rice, buckwheat, cracked rye, cracked whole wheat, Kamut khorasan wheat, millet, quinoa, rolled oats, rye, spelt, sorghum, triticale, whole wheat flour, yellow cornmeal
  • Seeds: amaranth, black sesame seeds, brown sesame seeds, flaxseeds, poppy seeds, pumpkin seeds, sunflower seeds, unhulled sesame seeds
    Bread lovers: Get up, go out and get some! Here’s a store locator.

    Or, order online.

    Thanks, Dave, for each delicious bite.



    TIP OF THE DAY: Easy Grilled Cheese


    Shred the cheese first. Daryl Brooks |


    Grilled cheese sandwiches, one of America’s favorites, are pretty easy to make,. Yet they’re not problem free.

    Sometimes, the cheese does not melt evenly or quickly. This is especially true when you hand-slice quality cheese from a block, as opposed to using thin, easy-melting plastic-wrapped singles.

    So here’s an easy, fast and foolproof tip for grilled cheese success: Shred the cheese first. It takes only a minute, and cooks so much better.

    The other key to grilled cheese success (as we define it) is superior cheese and bread. To many people, American cheese singles on white bread does the trick.

    Here, that trick doesn’t even get cursory consideration! We demand great cheese and bread (personal preference: a rustic, chewy loaf).


    Ingredients Per Sandwich

  • 2 tablespoons butter
  • 2 slices bread
  • 2-3 ounces cheese
  • Optional ingredients: bacon, chutney, pickles, tomato, etc.
  • Preparation

    1. BRING the butter to room temperature. If you’re making more than one sandwich, preheat the oven to 350°F so you can keep the first sandwich(es) warm.


    2. SHRED the cheese roughly, like pizza cheese. We used a vegetable peeler.

    3. PREHEAT a heavy skillet over medium heat. Slice the bread.

    4. SPREAD one side of both slices of bread with the softened butter. Be sure the butter is spread generously and evenly over the surface.

    5. PLACE one piece of bread, butter-side down, into the hot pan. The butter will sizzle when it hits the heat. Top the bread with the shredded cheese. Add any other ingredients. Top with the second piece of bread, butter side up. Lightly press with a spatula.

    6. CHECK the bottom slice after a minute. If the underside is golden brown, flip the sandwich and cook until the second slice is equally golden.

    7. STASH in the oven to keep the sandwich warm while you’re making the next sandwich. If the cheese is not completely melted before, it will finish melting in the oven.



    Making grilled cheese sandwiches in a nonstick Calpahlon grill pan. Photo courtesy Williams-Sonoma.



    We picked up Trader Joe’s Farmhouse English Cheddar Cheese with Italian Truffles yesterday. At $9.99 a pound, it’s twice the price of the Wisconsin Sharp Cheddar Cheese we also purchased. But it’s an affordable luxury, and has good truffle flavor.

    Paired with some sliced rustic sourdough bread from Le Pain Quotidien, it made a most satisfying grilled cheese sandwich. The truffle flavor is a big flavor boost; but for our second sandwich we added some caramelized onions that we had in the fridge. Equally good!

    The folks at Sam Adams recently sent us some Rebel IPA, an India Pale Ale made in the West Coast style. It was a perfect complement to our grilled cheese sandwiches.

    What’s a West Coast IPA?

    East Coast IPAs have a stronger malt presence to balance the intensity of the hops. West Coast IPAs showcase the hops more.

    According to Wikipedia, East Coast breweries rely more on spicier European hops and specialty malts than West Coast. According to us: Both are delicious.



    RECIPE: Meatloaf Hero Sandwich


    A hearty meatloaf sub for Oscar watchers. EatWisconsin


    Here’s a suggestion from From Eat Wisconsin Switch the popular meatball submarine sandwich for a meatball hero, sub or hero whatever you call it in your neck of the woods (see the note below).

    It’s an easy way to feed a crowd during events like the Academy Awards. If you serve half a hero to everyone, along with other nibbles, this recipe feeds 12.


    Ingredients For 6 Sandwiches

  • 1 pound ground beef
  • 8 ounces ground pork
  • 1 cup (9 ounces) Asiago cheese, grated
  • 1 egg
  • 1/2 cup dry breadcrumbs
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons Dijon-style mustard
  • 3/4 teaspoon cracked pepper
  • 1 teaspoon salt
  • 1/3 cup mayonnaise
  • 3 tablespoons whole-grain Dijon-style mustard
  • 6 sub/hero/French rolls
  • 6 leaves of lettuce
  • 12 tomato slices
  • 12 slices provolone cheese
  • Plus

  • Cole slaw, potato salad or French fries

    1. MAKE the meatloaf; Preheat oven to 375°F (conventional; if using a convection oven, preheat to 325°F).

    2. COMBINE the meats, Asiago, egg, breadcrumbs, parsley, Dijon mustard, pepper and salt in a bowl. Mix well and pack into a 9 x 5-inch loaf pan. Bake the loaf until cooked through and browned, 55 to 60 minutes.

    3. REMOVE the meatloaf from the oven and drain the fat. Cool completely before slicing into 12 slices.

    4. BLEND the mayonnaise and mustard. Split the rolls and top each bottom bun with 1 tablespoon of the spread plus lettuce, 2 tomato slices, 2 meatloaf slices and 2 provolone slices. Top with the roll tops, and serve the sandwiches with potato salad or French fries.


    Hero is the New York term for the sandwich also called the grinder, hoagie, po’ boy, torpedo, submarine, zeppelin and other names, depending on region.

    The term “hero” originated in the late 19th century when the sandwich was created to serve Italian laborers, who wanted the convenient lunch they had enjoyed in Italy. The name is credited to New York Herald Tribune food writer Clementine Paddleford, who wrote that “you needed to be a hero to finish the gigantic Italian sandwich.”

    The original hero sandwich, on an oblong roll, piled on Italian cold cuts, cheese, seasonings, oil and vinegar. Varieties evolved to include the meatball hero, eggplant parmigiana and chicken parmigiana heroes.

    These days, basically, anything served on a large, oblong roll is a hero.

    The other sandwiches—grinders, hoagies, etc.—developed with regional ingredients and preferences, but also evolved to include anything served on a large, oblong roll.

    FOOD TRIVIA: The sandwich is the #1 homemade dish.


    TIP OF THE DAY: Valentine Toast

    Get out your heart-shaped cookie cutter and think about your menu for tomorrow.

    You can start Valentine’s Day with with heart-shaped toast and red fruit jam.

    Then, make extra toast hearts:

  • For lunch with soup, spread with herb butter
  • For lunch or dinner as croutons with a salad, spread with goat cheese
  • For cocktails (make it Champagne!), spread with sour cream or crème fraîche and topped with salmon caviar
  • For dinner as garlic toasts, spread with garlic butter; or plain with a cheese course

    Cut them into a small dice and store in an airtight container. The next day, use them:

  • As salad croutons
  • As omelet filling
  • As soup garnish
  • In a hash or skillet stuffing
  • Mixed into custard or pudding—a kind of reverse bread pudding


    Love toast for Valentine’s Day. Photo courtesy Nar Gourmet.

    You can first pop the croutons into a hot skillet with a bit of butter or oil to crisp them.

    Other ideas? Let us know!



    TIP OF THE DAY: Get Some Gourmet Crackers


    Dr. Kracker is packed with different types of
    seeds: good looking and good for you! Photo
    by Melody Lan | THE NIBBLE.


    Soup and crackers was a popular dish at my mother’s table: animal crackers, oyster crackers, Royal Lunch Milk Crackers*, saltines, Uneeda Biscuits* (water biscuits) and Ritz crackers made frequent appearances. Our favorites were Nabisco’s Triscuits and Stoned Wheat Thins, imported from Canada.

    The gourmet cracker market didn’t exist then. Sesame seed breadsticks were a rare specialty that we had to seek out in Italian markets in Little Italy. The handful of gourmet food stores and cheese stores sold the bland yet purportedly elegant Carr’s Water Biscuits, imported from England, and long flat rectangles of Middle Eastern lavasch.

    But today, there are more fancy crackers than we could desire, serving up interesting flavor profiles and alluring appearances. You can find some in supermarkets, some at natural grocers like Whole Foods and some at specialty food stores. Look for:

  • Asian rice crackers in many flavors, which happen to be gluten free (we especially like San-J’s Black Sesame Crackers).
  • Super-seeded crackers, like those from Crunchmaster, Dr. Kracker and Mary’s Gone Crackers.
  • Olive oil crackers like taralli from Italy, available plain or flavored.
  • Gourmet flatbreads like Lesley Stowe’s Raincoast Crisps and assorted gems from Rustic Bakery, pricey but worth it.
  • Flatbreads/crispbreads like La Panzanella’s Croccantini and Primizie, delicious and more affordable.
  • Fricco, an Italian cheese cracker now baked in the U.S. by Kitchen Table Bakers, made 100% from cheese so gluten-free and carb-free.
    We could go on and on, but the tip of the day is to go on a cracker hunt and find some new and exciting varieties. Look for Daelia’s, Effie’s and 34 Degrees, among others.

    Then, enjoy them with a bowl of soup, a plate of cheese or a craft beer, with or without an accompanying spread.

    *Uneeda Biscuits and Royal Lunch crackers were Nabisco products that were discontinued after Kraft Foods acquired Nabisco.



    TIP OF THE DAY: Rethink Your Sandwiches


    The new PB&J, battered and fried. Elvis
    would approve. Photo courtesy National
    Peanut Board.


    As reported in, chefs nationwide are adding new life to sandwiches with simple ingredients switches. Some of them are fusion (adding an ingredient from a different culture’s cuisine), others are simply new interpretations of classics.

    Check out what they’re up to, and adapt the ideas to your own sandwiches.

    PB&J. At South Water Kitchen in Chicago, the PB&J stands for Pears, Brie and Jam. The sandwich is composed of sliced pear, Brie and blueberry jam on whole wheat bread. If you want a “real” PB&J, Chef Todd Richards of The Shed at Glenwood, Atlanta, batters and fries a conventional PB&J sandwich (see the photo).

    Grilled Cheese. At Cannery Brewing Company in Monterey, California, the Short Rib Grilled Cheese combines braised short rib, oven-roasted tomatoes, goat cheese and Provolone, along with balsamic onions and pickled peppers on sourdough bread.

    Dagwood. How about a piled-high Dagwood with lamb instead of cold cuts? Chef Rodney Scruggs of The Occidental in Washington, D.C. combines thinly sliced lamb shoulder with goat cheese, arugula, pickled ramps and strawberry jam. (That sounds awfully gourmet for a Dagwood!)

    Steak Sandwich. Chef John Tesar of Knife in Dallas reinterprets the steak sandwich with braised beef cheeks. Or go for a bulgogi steak sandwich, Korean grilled beef, topped with pickled red onions and kimchi.

    Panini. Italian grilled sandwiches—panini—go fusion filled with Middle Eastern and Asian ingredients such as grilled tofu. The Peanut Panini from Parish in Atlanta combines green peanut “hummus,” tomato jelly and prosciutto on ciabatta bread.

    Pulled Pork. Chef Allison Leono of Goodyear, Arizona transfers classic Carolina pulled pork in mustard sauce from its classic bun into Thai rice paper wraps—with fresh mango!


    You don’t have to travel the country to try these sandwiches. Here are the latest hot recipes described above:

  • Beef Cheek Sandwich Recipe
  • Bulgogi Steak Sandwich Recipe
  • Fileo Fish Sandwich Recipe
  • Green Peanut Panini Recipe
  • Honey and Garlic Grilled Tofu Panini Recipe
  • Lamb Dagwood Sandwich Recipe
  • PB&J (Pears, Brie and Jam) Grilled Cheese Sandwich Recipe
  • PB&J Slider Recipe
  • Potato-Stuffed 1-Pound Burger Recipe
  • Pulled Pork and Mango Rolls with Carolina Mustard Sauce Recipe
  • Short Rib Grilled Cheese Recipe


    Carolina pulled pork in a Thai fusion recipe. Photo courtesy National Mango Board.


    Read the full article.



    RECIPE: Sundried Tomato Scones

    A cold day like today is a good reason to heat up the oven and bake something to enjoy warm. Thanks to Archana Ramesh of the blog Svaad for this recipe.

    Castelvetrano olives are not only delicious and one of our favorite varieties; they’re the brightest green olives. So these “red and green” scones are a nice recipe to remember for the holiday season. If you prefer black olives (or no olives), substitute accordingly.

    Prep time is 10 minutes, cook time is 15 minutes. Find more of Archana’s recipes at

    Ingredients For 4 Servings

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup whole wheat or multigrain flour
  • 1/2 teaspoon salt
  • 1 small clove garlic


    Warm from the oven: sundried tomato and olive scones. Photo ©Archana Ramesh.

  • 2 tablespoons milk (plus more if needed for consistency)
  • 1 tablespoons olive oil
  • 1/4 cup sundried tomatoes
  • 1/4 cup chopped Castelvetrano olives, pitted



    Keep a bag of julienned Bella Sun Luci tomatoes in the pantry to add to any number of dishes. Photo courtesy Mooney Farms.



    1. MIX the flour with the salt, sundried tomatoes and garlic. Chop the olives and put add them to the mix.

    2. CUT the cold butter into this flour mixture with a pastry cutter or two knives, until its all crumbly.

    3. ADD the milk slowly, mixing until the dry mix turns into a dough. If the dough is too sticky, add some olive oil.

    4. SPREAD the dough onto a baking sheet. Using a pizza cutter, cut into triangles. (You can also make specialty shapes with cookie cutter.)

    5. BAKE at 425°F for 10 to 15 minutes, until the tops turn amber. Serve hot, plain or with butter or other spread.




    TIP OF THE DAY: Switch Up That Sandwich With Fusion Condiments

    You may love ham and Swiss cheese on rye with mustard, or a chicken sandwich with mayo on whole wheat toast. These sandwich and condiment pairings descend from the venerable English tradition of the sandwich (here’s the history of sandwiches).

    But it’s a new year, so how about a new approach? How about a chicken katsu sandwich served with pickled daikon, arugula and tonkatsu aïoli (garlic mayo mixed with tonkatsu sauce, also delicious with fries). It was on the menu at Sushi Samba’s Coral Gables, Florida location.

    Or, make a ham or chicken sandwich with spicy Asian peanut sauce, satay-style. Or a turkey sandwich with hoisin sauce and green onions, Peking Duck-style.

    Curried tuna and egg salads seem like something from your grandmother’s generation, and they were early fusion. Punch it up by adding chutney, as well.

    Today’s tip: Look at the ingredients you have in your fridge and pantry for:

  • Chutney
  • Hoisin sauce


    Instead of mustard on a steak sandwich, go fusion with wasabi mayonnaise or green sriracha sauce. Photo courtesy Double Ranch.

  • Sriracha, including the splendid new green sriracha we reviewed recently
  • Wasabi
    Mix them into conventional spreads—mayonnaise, mustard, sour cream, Greek yogurt—or directly spread them onto sandwiches with conventional fillings.

    Don’t forget the kimchi or pickled jalapeños!

    Get inspiration from the many types of sandwiches in our delicious Sandwich Glossary. And tell us what your favorite new combination is.



    It looks like a regular chicken sandwich and fries. Look more closely! Photo courtesy SushiSamba | Coral Gables.



    According to an article in Nation’s Restaurant News, Florida chef Norman Van Aken claims to have coined the term in the late 1980s, writing a treatise on the subject in late 1988 or early 1989. In it, he described how he incorporated the flavors and dishes of the Caribbean with European cooking techniques and traditions.

    He wanted to salvage the vibrant Caribbean flavors of old Key West by fusing them—his words—with contemporary American cuisine. The idea was a cornerstone of the “Floribbean” cuisine that emerged in South Florida, developed by Van Aken, Allen Susser, Mark Militello and Douglas Rodriguez, among others. Even before then, we remember a French restaurant that used Japanese ingredients in New York City (alas, long closed).

    Fine dining pioneers like these began to evolve American cuisine 1990s, crossing their French culinary training with global ingredients. It led to fusion dishes like wasabi mashed potatoes, served at top restaurants, down to the barbecue chicken pizza, Thai pizza and numerous other fusions at California Pizza Kitchen.

    Fusion is alive and well in more recent creations like cronuts, Korean tacos, ramen burgers and Thanksgiving tortillas (turkey, stuffing and cranberry sauce rolled in a tortilla). The younger generations may thing of fusion as culinary mash-ups.

    Whatever you cook this year, look to fusion for fresh new flavors.



    TIP OF THE DAY: Pita Tartine

    With the goal of eating lighter, we love this idea from Ozery Bakery: the pita tartine.

    Tartine is the French term for an open-face sandwich. In this version, Ozery piles on the healthful ingredients: black beans, radishes, grape tomatoes, red onions, greens and guacamole.

    You can add:

  • Fruit: thinly-sliced apples, figs, pears
  • Greens: arugula, baby spinach, fresh herbs, mesclun mix, shredded lettuce, watercress
  • Proteins: beans; flaked tuna; diced or shredded chicken, ham or prosciutto; seafood (use up your leftovers!), shredded cheese
  • Vegetables: grilled, sautéed and/or pickled
    For a spread, hummus adds protein; a slick of chipotle mayonnaise adds kick.
    You can slice the pita in half horizontally for even less bread, or use a wrap. Then, roll and enjoy!

    Family-owned Ozery Bakery started 15 years ago, its delicious products making their way to the U.S. in recent years. It was a NIBBLE Top Pick Of The Week, and continues to be a favorite here.



    Fetchingly delicious: turn your sandwich into art. Photo courtesy Ozery.

    For more information, or to find a retailer near you, visit

    Here are more tartine sandwich ideas.



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