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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: New York Style Bagel Crisps


Tiny, crispy bagel chips hit the spot. Photo by
Elvira Kalviste | THE NIBBLE.


As someone who is overly fond of bagels and breakfast pastries—not a whole lot of nutrition in exchange for all of those calories—we’re glad we discovered New York Style Bagel Crisps. They come in regular and mini sizes

The light and crispy chips are made from bagel-type dough, but cut into small, thin, crisp slices that can be enjoyed at breakfast or for snacking (they have half the fat and fewer calories than regular potato chips).

The flavors are everything you’d expect in a bagel:

  • Cinnamon Raisin Bagel Crisps
  • Everything
  • Garlic Parmesan
  • Plain
  • Roasted Garlic
  • Sea Salt
  • Sea Salt + Black Pepper
  • Sesame
    The Mini Bagel Crisps are made in:

  • BBQ
  • Cheddar
  • Garlic
  • Sea Salt
    Bagel Crisps are great on their own or paired with toppings, dips and spreads—a delectable snack in a New York minute.

    But the company doesn’t rest on its bagel laurels. There are also:


    New York Style Pita Chips

    These baked pita chips have real pita pockets, all the better for dipping. They’re available in:

  • Garden Fresh Ranch
  • Parmesan Garlic Herb
  • Red Hot Chili Pepper
  • Sea Salt
    Enjoy them plain or with dips like hummus and guacamole. We like dipping them in plain Greek yogurt.

    We’d have called these crostini; but by any name, they’re crunchy, tasty and great with dips,spreads, soups and salads. Try them in:

  • Garlic
  • Garlic Parmesan
  • Original
  • Three Cheese


    Sweet bagel chip can take the place of breakfast pastry. Photo by Elvira Kalviste | THE NIBBLE.

    New York Style Sweet Swirls

    Instead of a cookie, have a Cinnabon Swirl Crisp or a Chocolate Swirl Crisp. It satisfies that sweet craving with a cup of coffee or tea; and we turned them into little crispy ice cream/frozen yogurt sandwiches.

    Discover more at



    PRODUCT: Primizie Crispbreads ~ Great Snack Crackers


    A great new line of snack crackers, worth checking out. Photo courtesy Primizie Snacks.


    Primizie snack crackers—called crispbread snacks by the manufacturer—were developed by a restauranteur/caterer couple who were looking for something better than what they were able to purchase.

    The thick, crunchy triangles were inspired on a culinary tour in Italy, originally as a dough for pizzas and paninis. In the process, the chef discovered that when the bread was “crisped,” it made a terrific cracker—for snacking, dipping and pairing with cheeses, salads and soups.

    Thick and flavorful, they stand on their own but pair beautifully with dips and spreads. When you’re pulling out all the stops for the holidays—or simply want something new and different—we heartily recommend them.

  • Classic is an Italian seven-herb blend, delightfully flavor-forward and a bit hot from Italian red chiles.
  • Cheese is provides a strong hit of smoked Gouda cheese and garlic.
  • Chile employs a rare chile pepper called the chimayo, after the town in north central New Mexico where it is grown. The chile delivers flavor that is sweet, rich and spicy but without the heat. Try it with guacamole instead of tortilla chips.
  • Simply Salted uses sel gris, French grey sea salt, a light, delicate, almost buttery salt. If these salted chips taste especially delightful, that’s why. (Check out the different types of sea salt.)

    The all natural snack crackers are made with high quality, pure ingredients with no preservatives, trans fat or cholesterol, non-GMO and rBST-free.

    Three flavors are vegan; Cheese is vegetarian.

    There’s a store locator on the website; the products are available online at Amazon and elsewhere.

    A 6.5-ounce bag has a suggested retail price of $3.99*, and is a nice contribution to a party or other get-together.

    Discover more at

    —Steven Gans
    *The products are pricier on Amazon, because Amazon takes a 30% cut of each purchase.



    RECIPE: Broccoli Rabe Garlic Bread

    Here’s a way of getting nutrient-packed broccoli rabe into something everyone loves. Make garlic bread using the greens and garlic butter. Nothing could be easier—or harder to resist.

    If you keep a supply of broccoli rabe purée on hand, it takes no time at all to assemble. Make it peppery—or not; top the garlic butter with grated cheese—or not; and use a whole wheat loaf instead of white bread for greater nutritional value.

    This recipe is by Julia della Croce, Andy Boy’s Chef-in-Residence and one of America’s foremost authorities on Italian cooking. She is a James Beard Award winning author and has written more than 15 cookbooks.

    Prep time is 25 minutes, cook time is 5–10 minutes.


    Ingredients For 8 Servings

  • 1 loaf good quality fresh ciabatta or baguette
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, finely minced
  • 6 tablespoons unsalted butter at room temperature
  • 1/4 cup broccoli rabe purée


    Better than garlic bread: garlic bread with broccoli rabe. Photo courtesy Andy Boy.

  • Freshly ground black pepper or hot red pepper flakes, to taste
  • Fine sea salt to taste


    Broccoli rabe, also called rapini. Photo courtesy Andy Boy.



    1. PREHEAT the oven to 350°F.

    2. WARM the olive oil and garlic in a small saucepan over low heat until the garlic is softened and aromatic, about 4 minutes.

    3. BEAT the butter, broccoli rabe purée, garlic oil and salt until well blended.

    4. SLICE the loaf in half lengthwise, using a bread knife. Spread the broccoli rabe butter liberally on both sides of the cut surfaces. Reassemble the loaf and wrap it in aluminum foil. Bake until hot and aromatic, 10-15 minutes.

    5. CUT into 1-inch slices and serve hot or warm.

    Find more recipes at


    Some 15 years ago, broccoli rabe began to appear in some restaurants. Also called broccoli rape, raab (pronounced rob), rapini, Chinese broccoli and Italian broccoli in the U.S., it then became available in produce markets. Now, it can be found at more and more quality supermarkets.

    Descended from a wild herb, like many of our greens, versions of broccoli rabe originated in the Mediterranean and in China.

    Broccoli rabe is not botanically related to either broccoli or broccolini. It is sweeter than broccolini, and like broccoli, it can be eaten raw.

    Although it bears the name “broccoli,” tastes like a bitter and pungent form of broccoli (think broccoli crossed with mustard greens with some nuttiness) and looks like a relative of broccoli—it has broccoli-like buds and florets at the top of slender stalks—broccoli rabe is not related to broccoli but turnips.

    That’s why the leaves look like turnip greens and the vegetable is also called Italian turnip and turnip broccoli.

    Broccolini is not a young growth of broccoli, but a hybrid of broccoli and kai-lan, a Chinese chard (also a cruciferous vegetable). The result looks broccoli but with smaller florets and longer, thin stalks.



    RECIPE: Panettone Stuffing

    We love panettone, an Italian yeast bread filled with candied citron, lemon zest, and raisins (and sometimes other ingredients).

    If we get too much of it to toast for breakfast or top with ice cream for dessert, we make other favorites, such as Panettone French toast, Panettone grilled cheese and panettone PB&J sandwiches.

    And then, there’s Panettone stuffing or dressing*. While stuffing is most commonly prepared with days old white bread, you can use panettone to give your stuffing a sweet edge.

    This recipe is courtesy Bauli Panettone.



  • 1 loaf panettone (2.2 pounds)
  • 1 stick unsalted butter
  • 2 bunches fresh sage, leaves minced
  • Salt and pepper
  • 1/2 cup dried apricots, julienned
  • 1/2 cup dried sour cherries
  • 1/2 cup golden raisins
  • 1-1/2 cups minced yellow onion
  • 1 cup minced celery or fennel
  • 1 cup minced carrot
  • Up to 2 cups chicken stock or turkey stock
  • Optional: 2 eggs for a firmer stuffing


    Cut a loaf of panettone into cubes to make the stuffing. Photo courtesy Bauli.


    *The difference: stuffing is cooked inside the bird and dressing is cooked in a separate dish.



    Panettone can be found in most supermarkets during the holiday season. Photo courtesy Bauli.



    1. PREHEAT the oven to 350°F. Cut the panettone into 3/4-inch squares and place in large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes.

    2. REMOVE from the heat and add half the sage. Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl. Meanwhile…

    3. PLACE the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes. This will plump and soften the fruit for cooking. Drain the fruit once it is plumped.

    4. RAISE the oven temperature to 375°F. Melt the remaining butter and add the onion, celery, and carrot. Sauté on medium-low heat until soft. Add dried fruit and remaining sage. Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole.


    5. BAKE uncovered until golden brown on top, about 40 minutes.



    TIP OF THE DAY: Christmas Bread Wreath


    Turn rolls into a holiday bread wreath. Photo


    This show-stopping, pull apart bread wreath is served warm from the oven, with a centerpiece of melted Camembert cheese for dipping.

    Serve it with cocktails or as a TV snack. It will impress everyone, and it’s not hard to do. Starting with frozen rolls makes it a snap!

    Prep time is 3 hours (most of the time is for the bread to rise), cook time is 45 minutes. You can substitute a Baby Brie for the Camembert (the difference between Brie and Camembert is largely the size).

    The recipe is courtesy of Président Cheese, which has many ideas of what to do with cheese at its website,


    Ingredients For 8-10 Portions

  • 1 8-ounce wheel of Camembert cheese (Président
    or other brand)
  • 1 25-ounce package Parker House-style frozen rolls
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon minced fresh rosemary, plus more for garnish
  • 1/4 cup pomegranate arils (seeds) for garnish
  • Flaked Maldon or other coarse, flaky sea salt


    1. COVER a large baking sheet with parchment paper.

    2. USE the Camembert as a guide to mark the center of the baking sheet; temporarily place it in the middle of the sheet. Arrange the frozen dough rolls in two circles around the cheese. Leave a 1/2” space between the rolls and between the circles (the rolls will expand as they bake). Remove the cheese and refrigerate until ready to use.

    3. BRUSH the frozen rolls with melted butter. Thaw for 1 hour in a warm, draft-free area, then allow an additional 2 hours to rise until they have doubled in size. Once the dough has formed a “wreath,” par-bake it at 325°F for 7 minutes.

    4. USE a sharp knife to carefully remove the top layer of rind from the Camembert wheel. This will allow for easy dipping.

    5. REMOVE the par-baked rolls from the oven and fit the Camembert in the center (remove any wrapping). Bake an additional 8-10 minutes, or until the rolls are golden brown and the cheese is melted.



    Dip the rolls into the baked Camembert. Photo courtesy


    6. USE the parchment paper to slide the wreath off of the baking sheet and onto a serving platter or board. Brush rolls with melted butter and sprinkle with flaked Maldon sea salt. Sprinkle the Camembert with minced rosemary.

    7. GARNISH the wreath by inserting small 1” long pieces of fresh rosemary and clusters of pomegranate seeds between the rolls. Serve immediately.



    GLUTEN FREE GIFT: Mary’s Gone Crackers Gift Pack


    Scrumptious, gluten-free crackers. Photo courtesy Maryy’s Gone Crackers.


    Wheat-free, gluten-free, dairy-free, nut-free, vegan, no hydrogenated oils, no trans-fats, non-GMO: The litany of what’s not in Mary’s Gone Crackers is so extensive, you start to wonder what is in them that makes them taste so vibrant and delicious. (See the answer in our full review of this NIBBLE Top Pick Of The Week.)

    They’re also organic, whole grain, non GMO and OU kosher, and there’s a gift set you can send to anyone seeking to eliminate or cut back on gluten ($36.87 includes free shipping).

    The gift box includes the brand’s top selling cracker flavors plus serving accoutrements:

  • A 6.5-ounce box of Herb flavor Mary’s Gone Crackers
  • A 5.5oz box of Super Seed flavor Mary’s Gone Crackers
  • 2 bamboo dip bowls and 2 bamboo tongs
  • A deck of 10 delicious vegan dip recipes

    If you simply want to pick up some boxes for everyday eating, the line is carried at most natural food stores.



    TIP OF THE DAY: Turkey Leftovers

    You don’t have to look far for inspiration for your leftover turkey and stuffing. Butterball Turkey has an entire Pinterest gallery devoted to them.

    Beyond all the open face turkey sandwiches with gravy, triple decker sandwiches and panini are:

  • Turkey Empanadas, Enchiladas, Nachos & Quesadillas
  • Turkey & Cranberry Grilled Cheese (recipe)
  • Turkey & Cranberry Pizza (we love this recipe!)
  • Turkey Pot Pie (recipe)
  • Turkey Tetrazzini (recipe)
    But our favorite is a turkey, cranberry and stuffing wrap. Just spread cream cheese, mayo (especially chipotle mayo) or leftover dip on a tortilla, pile on the leftovers, roll and eat.

    You can do the same with lettuce wraps. Variations on a theme:

  • Add hummus to the tortilla wrap. Here’s a recipe from
  • Vary the filling in the lettuce wraps. Here’s a recipe with a Santa Fe flair, from


    Spread out a wrap and pile on the turkey and fixings. Photo courtesy


    Toss turkey, stuffing and cranberry sauce into a lettuce wrap. Photo courtesy


    Here are more ideas for warps from Tom Leo, Corporate Executive Chef of Grecian Delight. He likes to give the traditional turkey sandwich a contemporary makeover by swapping sliced bread for a flat wrap.

    “A flat wrap allows you to incorporate more ingredients without the mess,” he says. “Everything from side dishes to sauces can be used to create a Thanksgiving-themed wrap.”

    Here are Chef Leo’s top ways to use Thanksgiving leftovers in a wrap:

  • The Basic Bird: Pile slices of turkey atop a white flat wrap. Add shredded lettuce and as much cranberry sauce as you like for a nod to Thursday’s feast.
  • The Traditional Turkey: This wrap is for the Thanksgiving purist. Pile sides like sausage stuffing and gravy atop the turkey.
  • The Vegetarian Wonder: Chef Leo’s favorite: roasted butternut squash topped with a shredded Brussels sprout salad and pickled root vegetables (here’s how to pickle the leftover crudités).
  • The Seasonal Spin: Add some poached pears, sugared pecans and brie cheese to your turkey wrap. Also check the appetizer leftovers: We had fresh goat cheese, pate, crudités and dip to add to the turkey.
  • The Full Bird: Top the turkey with a dollop of sweet potato casserole, strands of green beans, and a hint of cranberry, stuffing and anything else.
    The great thing about the day after Thanksgiving: leftover sandwiches!



    TIP OF THE DAY #2: Message Bread

    People get the government they deserve, said Joseph de Maistre (1753-1821), a French count, lawyer, diplomat, writer and philosopher. (The quote is often misattributed to better-known commentators such as Abraham Lincoln and Alexis de Tocqueville.)

    De Maistre’s actual statement was “Toute nation a le gouvernement qu’elle mérite”—every nation gets [has] the government it deserves.” It was published in 1811 in a book of his letters. The statement is variously translated as “Every country has the government it deserves” and “In a democracy people get the leaders they deserve.”

    It’s Election Day. Exercise your right to vote. Even when the choices don’t appeal to you, one candidate has got to be more appealing than another. Leave the choice to others, and you get the government you deserve, if not necessarily the one you want.

    Even if you’re ambivalent about the candidates, there may be issues that will affect you for a long time. So do a bit of reading up and head to the polls.



    Deliver your message in homemade bread. Photo courtesy


    Then, you deserve a treat. Is there anything better than fresh-baked bread?

    You can bake bread with a message, and use it as a signature dish for any special occasion: BOO for Halloween, FEAST for Thanksgiving, NOEL for Christmas, LOVE for anniversaries and Valentine’s Day, CONGRATS for promotions or great report cards, and so forth.

    Present the bread on a platter with a side of sweet and/or savory spreads, cheeses, pâté, other favorites, or simply butter and jam.



    TIP OF THE DAY: Bread Salad With Butternut Squash


    Bread salad with butternut squash. Photo


    Bread salad is often thought of as a summer dish, marrying lush tomatoes in season with day-old bread, vinaigrette and other seasonings.

    But you can turn it into a fall favorite by substituting the tomatoes, now out of season, with butternut squash (or other winter squash), as blogger Karen, from the blog FamilyStyle Food, did in this recipe for


    Ingredients For 6 Side Servings

  • 4 cups butternut squash, peeled and diced (about 4 pounds squash)
  • 1 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt (or to taste)
  • Freshly ground black pepper to taste
  • 2 tablespoons sherry or red wine vinegar
  • 1 bunch kale, stemmed and leaves torn into strips
  • 5 cups ciabatta or other Italian bread (from a 1 pound loaf), crusts removed, cut into 1-inch cubes
  • 4 tablespoons Flavored Butter or plain butter, melted
  • 1 cup shredded radicchio
  • Parmesan cheese for shaving
  • Preparation

    1. PREHEAT the oven to 400°F.

    2. TOSS the squash with the onion, olive oil, salt and pepper to taste on a large rimmed baking sheet. Add ¼ cup water. Roast until squash is tender and golden in color, 25 to 30 minutes.

    3. POUR the vinegar over the roasted squash and gently toss. Sprinkle the kale leaves over the hot squash and toss again to slightly wilt.

    4. PLACE the bread cubes on a rimmed baking sheet and toss with butter. Bake for 10 minutes or until the bread is crisp and toasted.

    5. SCRAPE the squash mixture into a large serving bowl. Add the bread and radicchio and toss. Serve with curls of Parmesan.

    Find more delicious recipes at


    Check out our delicious Squash Glossary.



    Bread salad, like French toast and croutons, is one of those recipes invented by necessity: Poor people needed to get another meal from leftover bread that had gone stale.

    Panzanella is a Tuscan-style bread salad made with a loaf of day-old (or older) Italian bread, cubed into large croutons and soaked in vinaigrette to soften it. Chopped salad vegetables are added. The translation we have found for “panzanella” is “bread in a swamp,” the swamp being the water or vinaigrette in which it was soaked.

    While today’s recipes are rich in ingredients, the original preparers foraged to pull together vegetables from the garden—cucumber, onion and tomato—and possibly purslane, a salad green that grows wild. Early recipes were heavy on the onions, the cheapest ingredient to pair with the bread. When there wasn’t enough oil to spare, the bread was moistened in water.

    Today, this peasant dish is a popular first course in Italy. It doesn’t appear often on menus of U.S.-based Italian restaurants. That’s too bad, because it’s a dish worth having often.



    Butternut squash. Photo courtesy


    As long as you have vinaigrette-soaked bread, you can create the salad with almost anything from the pantry or fridge. It’s a great way to use up any leftovers—including beans, cheese, fish, meat and rice—and aging produce.

    • Bread Salad With Fruit Recipe
    • Greek Bread Salad Recipe
    • Grilled Chicken Bread Salad Recipe
    • Layered Mexican Corn Bread Salad Recipe
    • Mixed Vegetables Bread Salad Recipe



    HALLOWEEN: Spooky Spider Biscuits

    Here’s another fun idea for Halloween, courtesy of Certified Angus Beef. They’ve added ground beef to refrigerated biscuit dough, to create a snack, first course or light lunch for kids and adults alike. Adults: These go great with beer!


    Ingredients For 8 Servings

  • 1/2 pound ground beef
  • 1/2 package taco seasoning
  • 1/2 cup water
  • 1 tube (16-ounces) home-style refrigerated biscuit dough
  • Ketchup or barbecue sauce
  • 1/2 cup shredded mozzarella or cheddar cheese
  • 16 sliced black or green olives
  • 32 pretzel sticks


    Spider muffins. Recipe courtesy Certified Angus Beef.



    1. PREHEAT the oven to 375°F.

    2. COOK the ground beef and drain the excess fat. Add taco seasoning and water, simmer for 5 minutes and set aside.

    3. SEPARATE the dough into 8 biscuits; place each biscuit into the well of an ungreased large muffin tin. Press the dough firmly into bottom and up the sides of each cup.

    4. Divide the crumbled ground beef evenly into the dough cups. Top the meat with some ketchup or barbecue sauce and sprinkle with cheese. Place two olive slices on the top of each biscuit for the eyes.

    5. BAKE for 20 minutes, or until the biscuit edges are golden brown. Cool for 5 minutes; remove from the muffin cups. Stick four pretzel sticks into each side of each biscuit cup for the legs and serve.



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