Also visit our main website, TheNibble.com.
Today is Creative Ice Cream Flavor Day. Our wine editor is in demand for his beet, lavender and saffron ice creams—and he even makes ice cream from rare black truffle. If you don’t have time to make something special, look in your specialty foods store. One of our favorites, Reed’s Ginger Ice Cream (available at…
Continue reading “TIP OF THE DAY: Unusual Ice Creams”
Barbecued cheese? Well, in a way, with the Barbeclette from Boska Holland (http://boskaholland.com). This kitchen gadget (or more accurately, BBQ gadget) lets you melt cheese on the barbie, raclette style—hence the name (barbecue + raclette = Barbeclette). Cute, huh? What do do with barbie-melted cheese? Melted cheese on burgers, franks, chicken, steak, grilled veggies. Melted…
Continue reading “PRODUCT: Put A Cheese On The Barbie For Me”
A better-tasting chicken. Photo by Edward O’Neil | IST. There’s a new brand of chicken in town with a gleaming badge of purity. Just Bare Chicken was selected by the National Grocers Association as one of the top five new products for 2009 and by the NIBBLE editors as the best-tasting chicken we’ve had in…
Continue reading “NEW PRODUCT: Just Bare Chicken”
