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Baguette slices dipped in chocolate. These are topped with a sprinkle of sea salt. Photo by Elvira Kalviste | THE NIBBLE. We were waiting for our latte at Le Pain Quotidien when we noticed, among the baked goodies, a clamshell box of chocolate-covered something. Homing in on the label, the quirky-looking product turned out…
Continue reading “TIP OF THE DAY: A New Use For Leftover Baguette”
Asiago cheese and Parmigiano Reggiano (products made outside the official P.D.O. area in Italy are called Parmesan) are versatile and delicious cheeses that can pop use it pop up everywhere—including on gourmet popcorn. Regular old cheese popcorn is seasoned with Cheddar or Parmesan cheese powder, made by removing the moisture from the cheese. But you…
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Last year, we entered Kettle Brand Chips’ the People’s Choice Create-a-Chip Challenge. Our inspiration was a fully loaded baked potato: sour cream, chives, shredded Cheddar cheese and bacon. Fifty-four other people had the same idea, and Fully Loaded Baked Potato was the winner. The final recipe—the 15th in the current main line of chips (see…
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One of eight delicious flavors of Krave gourmet jerky. Photo courtesy Krave. Jerky was created in prehistoric times, as people endeavored to preserve their fresh-killed meat without benefit of coolers. They dried the meat in the sun. Today’s jerky makers use ovens; and if you’re Krave Jerky, you double-marinate the meat and slow bake…
Continue reading “TOP PICK OF THE WEEK: Krave Gourmet Jerky”
EDITOR’S NOTE: We regret that this video has disappeared. When we first entered into a partnership to present videos, there was no indication from the partner that the videos would only be available for a certain time. We regret the inconvenience, and are no longer in any partnerships. Sales of jerky and beef sticks…
Continue reading “COOKING VIDEO: How To Make Beef Jerky”
