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Add a splash of raspberry flavor to your vinaigrette. Looking to add a little pizazz to your everyday salad dressing? Try a raspberry vinaigrette—two parts raspberry vinegar, three parts olive oil. The sweet raspberry fruit shines through, as does its ruby color. While raspberry vinegars are available for as little as $3.50 a bottle—they…
Continue reading “TIP OF THE DAY: Jazzy Vinaigrette”
Take our Ham Trivia Quiz #2 in THE NIBBLE’s Gourmet Giveaway this week, and you may win a prize of an Easter ham. This is not just any ham, but our favorite ham from the ham artisans at Ham I Am, a NIBBLE Top Pick Of The Week (read the review). It’s 12 to 14…
Continue reading “GOURMET GIVEAWAY: Win An Easter Ham”
An appetizer of queso fresco cheese with hot mango salsa from Eat Wisconsin Cheese. Here’s the recipe. Half of the top 10 fastest-growing cheeses at retail are Hispanic-style cheeses. There are more than a dozen types of Hispanic cheeses available in the U.S. We took a giant nibble and ate them all. While some…
Continue reading “PRODUCT REVIEW: Mexican & Hispanic Cheeses”
As part of a recent 2008 Flavor Trends luncheon, McComick & Company allowed us to taste the most menu, including frozen desserts prepared by artisan gelateria Il Laboratorio del Gelato. Rose Poppyseed Gelato was a revelation, making us wonder why no one has thought to do poppyseed ice cream before—don’t we all enjoy a good…
Continue reading “NEWS: Ice Cream Heaven”
The whitest, biggest chunks of crab—known as Jumbo Lump crabmeat—are also the priciest. How can you celebrate National Crabmeat Day and still have change to spare? Here’s the secret: Those pretty puffs of lump white crabmeat on the buffet are up to three times the price of the darker body crabmeat. But the darker…
Continue reading “TODAY IN FOOD: It’s National Crabmeat Day”
