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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 TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for The Nibble

TOP PICK OF THE WEEK: Polska Foods Pierogi

Today is National Pierogi Day. How we miss the pierogi of our youth. Now that Nana is gone, we have searched in vain in both stores and restaurants to recapture the glory of her homemade pierogi.

Finally, we’ve found it with the excellent pierogi from Polska Foods. Yes, they are pierogis that are as good as Nana’s. We rejoice!

Many pierogis are pretty flavorless lumps of flour and potatoes, requiring lots of seasoning, frying, sour cream or whatever to become pleasing.

Polska’s dough and fillings are so flavorful, we ate them plain—although for serving to family and friends, we’d spruce them up with some melted butter, fresh herbs, or one of these 50+ ways to serve pierogi.

The line of authentic pierogi, made in San Francisco, is organic and all-natural. They are shipped frozen, anywhere in the continental U.S., from PolskaFoods.com.
 
RECAPTURING GRANDMA’S RECIPES

Tomek Piszczek, founder of Polska Foods, was born and raised in Poland and knows the real deal. “This is how we enjoyed pierogi,” he states. “All ingredients were from our garden or our neighbor’s farm. We even grew our own grain.”

   

beef-pork-230

A real treat, for every day or special occasions. Photo by Elvira Kalviste | THE NIBBLE.

 
Polska Foods follows tradition with the fresh ingredients, slow food cooking processes and nothing artificial.

After a full year of research and development, the company settled on kosher, award winning, handcrafted farmer’s cheese made without rennet and enzymes and rBST-free; organic heirloom grain and flour; fresh organic vegetables; real sauerkraut made with just cabbage and salt, and even organic herbs and seasonings.

The pierogi contain no preservatives, no MSG, no GMO ingredients, no soy, and absolutely nothing artificial. The recipes use only organic or expeller-pressed oils, and never any trans fats.

The result duplicates Tomek’s grandma’s recipes from Lubiechowa, Polanda: tasty comfort food with superb flavor.

The line is certified organic by Oregon Tilth.

 

mushroom-cabbage-230

A delicious all-vegetable (and vegan)
version. Photo by Elvira Kalviste | THE
NIBBLE.

 

THE BEST PIEROGI IN MINUTES

To make the pierogis, you simply boil or steam the frozen pierogi for 8 to 10 minutes or fry or sauté them in a nonstick pan. Then, simply toss with butter, sautéed onions, bacon and fresh sage, or top with sour cream, nonfat Greek yogurt or yogurt-garlic sauce. The results are spectacular.

You can also make a sweet breakfast or brunch recipe with a topping of sour cream and brown sugar on the potato and cheese variety. The line includes:

  • Potato Cheese Pierogi, made with herbed mashed potatoes and farmer’s cheese, is peppery, with complex flavor from the onions and garlic.
  • Mushroom Cabbage Pierogi, a delicious vegan recipe
  • Spinach Feta Pierogi, a Greek fusion favorite
  • Savory Beef & Pork Pierogi, too delicious for words
  • Whole Wheat Potato Cheese Pierogi, made with better-for-you whole wheat dough
  •  
    Each is wonderful, and we can’t get enough!

    For a retail locator, to buy online or for more information, visit PolskaFoods.com.

     

      

    Comments

    TIP OF THE DAY: 50+ Ways To Eat Pierogi

    October 8th is National Pierogi Day.

    Pierogi* are dumplings of Central and Eastern European origin, traditionally stuffed with cheese, fruit, ground meat, mashed potato or sauerkraut. They can be served boiled baked or fried/sautéed, usually in butter with sautéed onions.

    Pierogi is the Polish word. In Russian the term is pelmeni (don’t confuse pierogi with pirog, the Russian word for pie); in Ukrainian it is varenyky.

    The Polish word pierogi is plural. The singular form, pieróg, is rarely used since a typical serving consists of multiple pierogi.

    The dumplings are usually semicircular, but in some areas are rectangular or triangular.

    Here’s how to celebrate: 50 ways to eat pierogi, culled from a list of 100 ways at PolskaFoods.com.
     
    *Also spelled perogi, pierogy, perogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy.
     
    PIEROGI & DIP

  • Dipped in honey mustard or Dijon mustard
  • Dipped in Greek yogurt
  • Dipped in ranch dressing
  • Dipped in sour cream and hot sauce (spicy dip)
  • Dipped in sour cream and chopped green onions (onion dip)
  •    

    LN Fast Snack Cheese Pierogy Bites-230

    Pierogi topped with melted Cheddar. Photo courtesy Lewis & Neals.

     

    PIEROGI TOPPERS

    Boil, fry or saute the pierogi and serve:

  • Topped with Alfredo Sauce
  • Topped with apple sauce (cheese pierogi)
  • Topped with Bearnaise Sauce
  • Topped with butter and chives
  • Topped with caramelized onions in butter & paprika sour cream
  • Topped with caramelized onions, sage and jalapeño
  • Topped with caramelized onions and Polish sausage
  • Topped with caramelized onions, finely chopped bacon and garlic
  • Topped with caramelized onions and sour cream
  • Topped with chili con carne
  • Topped with Greek yogurt, dill, diced cucumber and red onion
  • Topped with green curry sauce
  • Topped with jelly or jam and optional sour cream (cheese pierogi)
  • Topped with mango peach salsa (cheese pierogi)
  • Topped with marinara sauce and cooked ground meat
  • Topped with melted butter
  • Topped with melted Cheddar cheese
  •  

    AUTUMN_PIEROGIES_APPLES-MrsTs-230

    Pierogi with sautéed apples. Photo courtesy
    Mrs. T’s.

     
  • Topped with mushroom sauce
  • Topped with pesto sauce
  • Topped with roasted eggplant and tomatoes
  • Topped with roasted tomatoes and garlic
  • Topped with salmon or whitefish caviar (cheese or potato pierogi)
  • Topped with sautéed apples
  • Topped with smoked salmon, thinly sliced onions and capers (cheese pierogi)
  • Topped with sour cream, fresh basil and green onion
  • Topped with sour cream and fresh salsa: chopped onion, garlic, tomatoes, cilantro, lime
  • Topped with sour cream, garlic and chives
  • Topped with spicy salsa
  • Topped with whitefish, sable, smoked salmon, lettuce, tomato, red onion, cucumbers, and capers (cheese pierogi)
  • Topped with yogurt, garlic and herb sauce
  •  
    MORE ELABORATE PREPARATIONS

  • Bacon wrapped pierogi appetizers
  • Baked pierogi casserole with bacon, tomato and cheese
  • Pierogi casserole dish with your favorite casserole ingredients
  • Pierogi crostini topped with mushrooms, scallions and spicy fresh salsa
  • Pierogi tossed with garlicky string beans, onion, bell pepper and bacon
  • Pierogi “salad”: cold or hot pierogi on a bed of lettuce with honey Dijon mustard sauce or vinaigrette
  • Pierogi “salad” with other favorite ingredients (vegetables, ham, turkey, spinach, etc.)
  • Pierogi tossed with fried mushrooms, bacon and onions
  • Pierogi tossed with onions, peppers, and chicken sausage
  • Pierogi with melted mozzarella, caramelized onions and sautéed mushrooms
  • Pizza Pierogi: potato or cheese pierogi with pizza sauce, melted mozzarella cheese and pepperoni
  • Salmon skillet with pierogi, onions, capers, lemon, dill, and garlic
  • Sautéed pierogi in butter, topped with chili, cheese, sour cream and habanero sauce
  • Sautéed pierogi in butter, topped with steamed broccoli and melted cheese
  • Sautéd pierogi in olive oil with onion, kale, fresh garlic, lemon and oregano
  • Sautéd pierogi in sesame oil with kale, fresh garlic, red bell pepper and sesame seeds
  • Vegetable pierogi frittata with asparagus and garlic
  •  
    This should keep you busy through the next National Pierogi Day!

      

    Comments

    TIP OF THE DAY: Easy Homemade Bibimbap

    One of our favorite Korean dishes is bibimbap (pronounced BEE-bim-bop), a comfort food recipe that’s easily customizable to your tastes. It combines rice, protein, fresh vegetables and spicy Korean barbeque sauce.

    The dish is traditionally made, mixed and served in a Korean stone bowl (also called hotstone or dolsot). You can use a regular skillet and a dinner plate.

    With a stone bowl, the rice on the bottom becomes extra crisp and crusty and is considered a bonus, like the socarrat on the bottom of paella pans.

    Already low in calories and healthful, if you substitute a [nontraditional] whole grain for the white rice, it becomes a very nutritious dish. Consider black, brown or red rice, or barley (bap is the Korean word for cooked rice). Quinoa fans: Go for it!

    Below are five easy steps to making bibimbap at home from Bibigo, maker of Korean pantry products.

    RECIPE: HOMEMADE BIBIMBAP

    Ingredients

       

    bibimbap-barnjooNYC-230

    Bibimbap served in a traditional stone bowl. Photo courtesy Barnjoo Restaurant | NYC.

  • Cooked rice—your choice of type, including steamed sticky rice
  • Cooked protein(s) of choice: bulgogi beef*, chicken teriyaki, chicken breast, ground beef, seafood, spicy pork or tofu, cooked in marinade (see Step 2 of recipe below)
  • Egg, cooked sunny-side up
  • Vegetables of choice: lightly-cooked carrots, mushrooms, onions, spinach or other favorites
  • Sauce: gochujang (see below) or other traditional sauce (Bibigo makes Hot & Spicy Bulgogi, kohot, ssam sauce, and citron soy)
  •  
    *Bulgogi is thinly sliced, marinated and grilled beef. The word literally means “fire meat” in Korean.
     
    Condiments

  • Gochujang paste (see below), available at Asian markets or online
  • Kimchi
  •  
    Optional Garnishes

  • Nori (dried seaweed sheets, or laver, used to make sushi rolls)
  • Toasted sesame seeds
  • Sliced green onions (scallions)
  •  
    ABOUT GOCHUJANG PASTE

    Gochujang (pronounced ko-chu-JONG, also translated as kochujang) is a Korean hot chile pepper paste, spicy, but not too hot. It is made from glutinous (sticky) rice, red chiles, fermented soy beans and salt.

    Gochujang is one of the three indispensable condiments in Korean households, along with doenjang, bean paste, and ganjang, Korean soy sauce.

    The popular condiment is used in bibimbap as well as in bulgogi (barbecued meat wrapped in lettuce leaves), tteokbokki (a snack food made from soft rice cake and fish cake), and in salads, stews, soups and marinated meat dishes.

    You can also spread it on burgers and sandwiches for some fusion flare, use it as a breakfast condiment with eggs or hash browns, or mix it with soy sauce, rice wine and a bit of brown sugar to make a delicious dipping sauce.

     

    homestyle-bibimbap-230sq

    Bibimbap served on a regular dinner plate.
    Photo courtesy Bibigo.

     

    RECIPE: BIBIMBAP

    This dish is primed for “freestyling.” You can add whatever ingredients appeal to you, from edamame to rice noodles, to create your own signature bibimbap.

    Ingredients For 2 Servings

  • 2 cups steamed medium-grain rice, rice of choice, or other grain
  • 2 cups mixed raw vegetables: bean sprouts, julienned or sliced carrot, cucumber, radish, zucchini, etc.—or—1 cup raw vegetables and 1 cup cooked vegetables, such as bok choy, mushrooms or spinach
  • 1 teaspoon soy sauce
  • 2 teaspoon sugar
  • 2 teaspoons garlic, minced (about 3 large cloves)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces cooked protein
  • 3 tablespoons gochujang sauce
  • 2 eggs
  • Garnish: julienned nori (seaweed sheets), kimchi, sliced green onion (scallions), toasted sesame seeds
  •  
    Preparation

    1. DIVIDE the rice and vegetables between two serving bowls; set aside.

    2. MAKE the marinade: Combine soy sauce, sugar, garlic, ginger, sesame oil and pepper in a mixing bowl.

    3. COMBINE the marinade and protein in a skillet over medium-high heat, and stir frequently until just cooked through.

    4. TOP the rice with the cooked protein, reserving the cooking juices. Mix the juices with the gochujang sauce.

    5. FRY the eggs sunny-side up and place one on top of each rice bowl. Garnish to taste and serve with gochujang sauce.

      

    Comments

    FOOD FUN: Perfect Bacon Bowl

    If everything tastes better with bacon—as many Americans would have it—than everything tastes better in a bacon bowl.

    That’s what the manufacturers of Perfect Bacon Bowl say. While we might not want to toss fruit salad or ice cream into one, we do agree that a bowl made of 100% crisp bacon is great for:

  • Eggs and hash browns
  • Fondue
  • Grains, starches and veggies (try mashed potatoes!)
  • Low-carb burgers and cheeseburgers (the bacon bowl replaces the bun)
  • Pasta (try mac & cheese)
  • Salads (with lettuce and tomato, it’s a bread-free BLT!)
  •  
    The dishwasher-safe, bowl-shaped gadget cooks bacon to a perfect bowl shape, in the oven, toaster oven or microwave. Just wrap bacon slices around the form, cook. and you’ve got edible bowls made completely from bacon.

     

    Bacon-bowl-230

    What do you want in your bacon bowl? Photo courtesy Perfect Bacon Bowl.

     

    You can also use the device to make bread bowls for soups and stews, cornbread bowls for chili, and wherever your imagination takes you.

    See the video.

    Order on Amazon. A box of two bowls is just $5.87, with free shipping on orders over $35.

    That’s easy to reach when you choose Perfect Bacon Bowl as a stocking stuffer for your bacon-loving friends and family!

      

    Comments

    KICKSTARTER: Hot Bread Kitchen Scholarships

    We normally don’t promote Kickstarter campaigns because we have limited bandwidth, and prefer to focus our efforts writing about food.

    But here’s an organization we feel strongly about, and your chance to pay it forward for very little.

    The Hot Bread Kitchen is a Harlem based artisanal bakery that trains disadvantaged women to become professional bakers. They are raising Kickstarter funds for two scholarships.

    The education will create long-term income opportunities for immigrant women, who can then obtain better-paying jobs to support themselves and their families. The graduates typically experience a 77% wage boost, moving on to jobs with benefits and room for career growth.

    You can donate as little as $1 to the Women Bake Bread Scholarship.

    Thanks for your help!

     

    bread-kneeding-hotbreadoven-230

    Immigrant women are trained as bakers. Photo courtesy Hot Bread Kitchen.

     

      

    Comments

    RECIPE: Goat Curry

    goat-curry-aglocal-230r

    Goat curry with naan, Indian flatbread.
    Photo courtesy AG Local.

     

    Got your goat?

    AgLocal has it! The e-tailer sources its meats from family farms that treat their animals well. The goal: a marketplace where consumers can easily purchase high quality meats while actively supporting the development of sustainable, regional farms. Learn more at AgLocal.com.

    And here’s some news: Goat is the most widely consumed protein in the world. It is also one of the most sustainable animals to raise, eating mostly brush and weeds.

    Yet, while Americans love goat cheese and other goat milk-based dairy products, we rarely eat goat meat. In fact, it’s hard to find outside of international markets and butchers. Even the Italian restaurants of our youth that had goat on the menu have it no more. Where has all the goat meat gone?

    This recipe, adapted by the AgLocal Test Kitchen from the August 2012 issue of Good Food Magazine, is an easy way to introduce goat into your cooking repertoire.

     
    RECIPE: GOAT CURRY

    Ingredients For 4-6 Servings

  • 1 pound goat stew meat
  • 1 large onion, roughly chopped
  • 10 garlic cloves
  • 1 tablespoon ginger, chopped
  • 1 tablespoon vegetable oil
  • 2-3 jalapeño chiles
  • Optional: small handful curry leaves
  • 3 thyme sprigs
  • 4 tablespoons mild curry powder
  • 2 teaspoons salt
  • 1 can (15-ounces) diced tomatoes
  • 2 cups beef stock
  • 1 can (15-ounces) pinto beans
  • 1-2 cups plain yogurt
  • 1-2 lemons, juiced
  • Small bunch of cilantro, chopped
  • Naan and/or rice for serving
  •  
    Preparation

    1. PLACE the onion, garlic and ginger in a food processor and purée. Heat oil in a Dutch oven and add the onion mixture. Cook for 5 minutes until softened. Add the peppers, curry leaves, thyme, curry powder and 2 teaspoons salt and cook for 2 minutes more until fragrant.

    2. ADD the goat meat and cook for 5 minutes until sides are browned. Add the tomatoes and stock and season with salt and pepper to taste. Increase the heat and bring to a boil. Reduce heat, cover, and leave to simmer for 2 hours.

    3. UNCOVER and cook for an additional 30 minutes. Add the beans to heat through. Slowly whisk in lemon juice and yogurt. Taste and add more yogurt and lemon juice to cut through spice if needed. Season to taste with salt and pepper and serve.

     
      

    Comments

    TIP OF THE DAY: Autumn Chocolates

    While Halloween chocolate is creeping into stores—chocolate ghosts, pumpkins, candy corn and other holiday specialties—you have a few weeks to enjoy some “autumn chocolate” until Halloween week.

    Until then, how about some “autumn chocolates” that are in chocolate shops until the Christmas flavors come in? Today, we feature two of our favorite chocolatiers, with very different products.

    RECCHIUTI CONFECTIONS: AUTUMN DRAGÉE SAMPLER

    San Francisco-based chocolatier Michael Recchiuti is known for his fine chocolates, made with a custom blend of Valrhona chocolate. His popular Dragée Sampler, available year-round, includes Burnt Caramel Almonds, Burnt Caramel Hazelnuts, Peanut Butter Pearls and Cherries Two Ways.

    From now through the end of November you can enjoy the flavors of the limited-edition Autumn Dragée Sampler: Burnt Caramel Almonds, Candied Ginger enrobed in 64% cacao dark chocolate and Tart Cranberries enrobed in 70% cacao chocolate.

       

    recchiuti-autumn-dragees-230

    Autumn Dragée Sampler. Photo courtsy Recchiuti Confections.

     

    A lovely treat or gift: a 12-ounce black gift box (sturdy and reusable) tied with an orange satin ribbon is $29.00. Get yours at Recchiuti.com.

    WHAT ARE DRAGÉES?

    Dragées (drah-ZHAY) are a French word for almonds encased in a hard-shell coating. The almonds can also have a chocolate coating underneath the sugar. They are a popular wedding favor, representing good luck. Hazelnuts, which can be made in the same manner, are a more modern variation.

    “Dragée” is also used to describe tiny, round balls of sugar, often coated with edible silver or gold, and used to decorate baked goods; and to refer to sweet, medicated lozenges. The commonality is the sugar coating. In French, dragée also refers to nonpareils; dragée à la gelée de sucre is a jelly bean. And finally, dragée is French slang for bullets (small shot).
     
    Panned Products

    Dragées are part of a confection category known as panned products. Panning is one of the basic methods of coating chocolate onto a center (mostly hard centers such as nuts and crystallized ginger; the other methods are enrobing and molding or shell molding).

    In panning, chocolate is sprayed onto the centers as they rotate in revolving pans; cool air is then blown into the pan to harden the chocolates. On a small scale (and before the industrial revolution), nuts are coated on a pan on the stove top; they can be rolled in cocoa powder or other coating before they harden.

    Discover more about chocolate in our Chocolate Glossary.

     

    apple-cider-caramels-lakechamplain-230

    Apple Cider Caramels. Photo courtesy Lake
    Champlain Chocolate.

     

    LAKE CHAMPLAIN CHOCOLATES: CHOICES GALORE

    On the other side of the country in Vermont, Lake Champlain Chocolates is our go-to source for delicious American-style chocolates. We love thechocolate-dipped dried apricots and orange peel, buttercrunch, nut clusters and many other treats. The couverture chocolate is Callebaut from Belgium, and line is certified kosher by Star-K.

    For fall, there are:

  • Assorted Milk and Dark Chocolate Truffles give you a taste of the season via Spiced Pumpkin, which joins French Roast, Hazelnut, Legendary Dark and Raspberry, $16.
  • Autumn Chocolate Coins, a mix of milk and coins, foil-wrapped in festive foliage colors.
  • Autumn Chocolates of Vermont, an autumn-themed gift box of chocolates, $25.50
  • Caramel Chocolate Leaves, $13.00.
  • Milk Chocolate Apple Cider Caramels, $35.00.
  • Peanut Butter Chocolate Leaf Bag beckons to lovers of peanut butter cups, $13.00.
  •  

    Find them at LakeChamplainChocolates.com.

      

    Comments

    PRODUCT: Scorpion Chile, The World’s Hottest?

    How hot do you like it?

    Chile heads—people who can’t get enough heat in their foods—are always looking for hotter and hotter varieties, so breeders keep creating hotter breeds.

    What’s the world’s hottest chile? Whatever it is today, it can change tomorrow.

    In 2007, the Bhut Jolokia also known as the ghost pepper, was rated the hottest. In 2013, the Guinness Book Of World Records rated the Carolina Reaper the world’s hottest pepper, moving the Bhut Jolokia to third place.

    The Carolina Reaper scored 1,569,300 on the Scoville Scale, which measures the heat level. A habanero, by contrast, measures up to 350,000 Scoville units.

     

    jamaican-scorpion-230-melissas

    Scorpion chiles are available from Melissas.com.

     
    Is there a new contender? According to fine produce purveyor Melissas.com, the hottest chile pepper in the world now cited bythe Guinness Book of Records is the Trinidad Scorpion. Melissa’s has them in stock right now.

    Buy them for yourself or as a gift for your favorite chile head at Melissas.com.

    They’ll stay fresh in the vegetable crisper for about 2 weeks.

    PUBLIC SERVICE ANNOUNCEMENT: Handle all hot chiles with gloved hands and discard the gloves without getting any capsaicin on your hands. Because accidentally touching your eyes with the minutest amount of capsaicin will be an experience you’ll never forget.

    CHECK OUT THE DIFFERENT TYPES OF CHILES.

      

    Comments

    TIP OF THE DAY: Make Cinnamon Apple Chips

    apple-chips-beauty-kaminsky-230

    Make delicious apple chips. Photo by Hannah
    Kaminsky | THE NIBBLE.

     

    We love apple chips, a better-for-you sweet snack. We’re big fans of the Bare Fruit brand, which we buy online in both single serve and family size bags. The apples they use are so sweet that there’s no added sugar.

    When we’re out of Bare Fruit apple chips, we make our own with this easy recipe from Zulka Morena sugar. If you’re cutting back on sugar calories, you can make half with sugar, half without, and combine them; Splenda fans can try the noncaloric sweetener.

    RECIPE: CINNAMON APPLE CHIPS

    Ingredients

  • 3-4 apples, sweetest variety
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  •  
    Preparation

    1. PREHEAT oven to 225°F. Line 3 baking sheets with parchment paper. Mix the cinnamon and sugar together in a small bowl and set aside.

    2. REMOVE the apple cores with an apple corer. Use a sharp knife or mandolin slicer to thinly slice the apples into rings.

     
    3. PLACE the slices next to each other on the trays (they can overlap a bit). Sprinkle the cinnamon sugar mixture over the top of the apples.

    4. PLACE the sheets on the oven racks and bake for one hour. Remove each tray of apple slices, flip the slices and return the tray to a different oven rack than before to ensure even baking.

    5. BAKE for one more hour. Turn off the oven, leaving the apple chips inside for another 2-3 hours or until dried out. Store the chips in an airtight container for up to one week.
     
    Find more delicious recipes at Zulka.com.

     
      

    Comments

    FOOD FUN: Chef Stamps

    Each year, the U.S. Postal Service celebrates “The Best of America” by issuing limited-edition stamps that highlight quintessential American personalities, passions and milestones. The edition we’ve been waiting for debuted on Friday: celebrity chefs who revolutionized the American culinary experience in postwar America and served as early, ardent champions of modern food trends.

    The stamps honor five chefs:

  • James Beard, 1903-1985, cookbook author, teacher, champion of American cuisine, syndicated columnist and television personality.
  • Joyce Chen, 1917-1994, a Beijing-born chef, restaurateur, author, television personality and entrepreneur who developed the first line of bottled Chinese stir fry sauces in the U.S. and is credited with popularizing northern-style Chinese cuisine here.
  • Julia Child, 1912-2004, author and television personality who brought French cuisine to the American public with the first major English-language cookbook of French cuisine, Mastering the Art of French Cooking.
  • Edna Lewis, 1916-2006, an African-American chef and author known for her books on traditional Southern cuisine that led some to call her “the South’s answer to Julia Child.”
  •    
    julia-child-stamp-230

    The new Julia Child stamp. Photo courtesy USPO.

     

    chef-stamps-envelopes-230

    Stamped envelopes are available in addition
    to sheets of individual stamps. Photo
    courtesy USPO.

     
  • Felipe Rojas-Lombardi, 1945-1991, a Peruvian-born chef who became an American citizen as he helped to bring a Spanish and Caribbean influence into America’s haute cuisine repertory. America’s Bicentennial chef in 1976, he had served as the assistant in James Beard’s cooking school and was the founding chef of the Dean & Deluca gourmet food store.
  •  
    Something we didn’t now: All stamps sold by the Post Office are now Forever stamps. The days of pairing the old postage with 1¢, 2¢ and 3¢ stamps are over!

    So, food fans, you can buy a lifetime supply of chef stamps to add personality to your cards, letters and bills.

    For more information or to purchase online, visit The Postal Store.

    Bon appétit!

     

      

    Comments

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