Also visit our main website, TheNibble.com.
This raspberry tart in a chocolate crust could be in your freezer, ready to serve in 15 minutes. All you need to do is add some whipped cream, mascarpone, fresh raspberries or a few chocolate curls. Sometimes a cookie or slice of cake won’t do: You simply pine for a great tart. You wish you…
Continue reading “TOP PICK: Daphne Baking Company”
Tequila is North America’s first indigenous distilled spirit, a strong distilled alcoholic liquor. It’s made from the blue agave plant (photo #3), and is produced via double-distillation in the area around the city of Tequila, located in the western Mexico state of Jalisco. The agave plant grows exceptionally well in the volcanic soil of the…
Continue reading “RECIPES: Tequila Cocktails For Cinco De Mayo”
Bonbons and truffles from Bespoke Chocolates. Bespoke is a British term for custom-made, applicable to all of the lovely chocolates in this article. When we were a New York City teen with a palate for good chocolate, we enjoyed Teuscher and Corné de la Toison d’Or, two classic Belgian brands that served a discriminating population.…
Continue reading “TOP PICK: America’s Best Artisan Chocolatiers ~ Part IV”
Instead of bringing butter to the table in a rectangular brick, serve it in ramekins, like some fine restaurants do. In addition to plain butter, you can easily make and serve different flavored butters with style. Use a knife to score decorative cross-hatches on the top; and if you’re of an artistic nature, add a…
Continue reading “TIP OF THE DAY: Butter Ramekins”
Koketsu’s Spice-Seared Tofu. To any suspicious foodies out there who think of tofu as a little more than the poor man’s protein: Executive Chef Craig Koketsu of Park Avenue Spring and Quality Meats has recently proven you wrong. As it happens, April is “Soy Foods Month,” and in honor of the sometimes-stigmatized soy product Koketsu…
Continue reading “RECIPES: Elegant Tofu”
