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Archive for Recipes

TIP OF THE DAY: The Deconstructed Mary Cocktail Snack

Here’s a beautiful, fun and delicious cocktail snack that’s simple to make. We think of it as a deconstructed Bloody Mary; others call it “drunken tomatoes.” It helps if you have a jumbo martini glass, but a small pedestal bowl works nicely, too. Fill the glass with red and yellow cherry or grape tomatoes; add a quality vodka to just cover the tomatoes. You can snip in some fresh (not dried!) oregano or rosemary as a pretty herbal accent. Provide attractive toothpicks in a shot glass or other holder, so guests can spear the tomatoes, and a small bowl for discarded picks. This one is always a cocktail party hit!


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RECIPES: Dessert Pasta For National Pasta Month


Award-winning dessert lasagna by Chef Michael Stambaugh. Photo and recipe courtesy of the National Pasta Association.

November is National Pasta Month—a holiday we’d like to celebrate with a different delicious pasta dish every day. While most of us have tried the many different types of pasta, from long cuts (fettuccine) and short cuts (penne) to stuffed pasta (ravioli) and casseroles (lasagne), who has had dessert pasta? But we’re about to change that!

  • Treat your friends and family to the dessert lasagne in the photo plus 12 other dessert pasta recipes. (Lasagne is the correct Italian spelling—lasagna is the Americanized word.)
  • See our Pasta Glossary for all the different types of pasta.
  • Visit our Pasta Section for recipes, how to pair pastas and sauces, the history of pasta and much more.

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RECIPES: Fall Cocktails

Here are four new cocktail recipes just in time for the weekend, when you deserve to relax with something fun:

From Grey Goose, two fall vodka cocktails:

  • Falling Leaf Fizz, a sparkler with pumpkin butter and pumpkin pie spices
  • Story Cider, with orange-flavored vodka, Lillet and a pinch of saffron

If your crowd is into the sweet and sophisticated, try this cocktail, created by the head bartender from the Obama Inauguration Ball:

And if you like comfort food-in-a-cocktail, contemplate this Root Beer Float. It’s made with Three Olives Root Beer Vodka, amaretto and whipped cream.

Find more of our favorite cocktail recipes.

Happy Weekend!


The Falling Leaf Fizz combines pear-flavored
vodka, pumpkin butter, a pinch of pumpkin pie
spice, and sparkling wine. Photo courtesy Grey Goose.


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TIP OF THE DAY: White Truffle Pizza

It’s National Pizza Month. There’s no reason not to have your own pizza festival at home—it’s easy to make gourmet pizzas! Start with a flat pizza crust like Boboli and top it with fresh sliced mozzarella and truffle cheese (available at fine cheese stores). Add fresh mushrooms: Pass by the white button mushrooms and go for the more flavorful wild varieties (see our Mushroom Glossary). Bake until golden brown and slightly bubbling. Sprinkle with chopped fresh basil, and for more truffle flavor, drizzle with white truffle oil prior to serving.


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TIP OF THE DAY: Instant Italian


You’ll always have a deluxe pasta dinner on hand if you tuck away a bag or two of gourmet pasta in beautiful shapes and colors, along with some jars of roasted peppers, marinated artichoke hearts and good breadsticks. Keep a container of quality, fine-grated Parmigiano Reggiano or Grana Padano cheese in the freezer, along with some sliced gourmet sausages. When you need an impressive dinner in 15 minutes, just cook the pasta and zap the sausage in the microwave. You can open a jar of sauce, but you don’t even need a formal sauce—just toss the pasta with the grated cheese (straight from the freezer) plus butter or fine olive oil, and offer diners a grind of fresh pepper. Serve with the breadsticks and a roasted pepper and artichoke “antipasto,” drizzled with balsamic vinegar. If you happen to have a loaf of Italian bread and fresh salad greens, so much the better!

  • Check out Bilinski chicken sausages—far less fatty and caloric than pork sausage and just as delicious.
  • See the difference between the three Italian grating cheeses: Parmigiano Reggiano, Grana Padano and Pecorino Romano.
  • Find exciting new shapes of pasta in our Pasta Glossary.

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