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This past Sunday, Monday and Tuesday, we tripped the light fantastic* (actually, lumbered around on a very hard concrete floor) of the Jacob Javits Center in New York City, along with some 24,000 other attendees in search of the newest specialty foods—140,000 were on display. Usually we do a Best of Show list—and we’ll get…
Continue reading “PRODUCT: Superfruit Jelly Beans—Yeah, Right!”
Just in time for peak hot dog grilling season. With July 4th a few days away, and the prospect of a whole summer of yummy franks on the grill, we’d like to suggest the addition of Bone Suckin’ brand’s Sweet Hot Mustard. Imagine America’s yellow hot dog mustard. (Yes, bright yellow mustard was invented…
Continue reading “PRODUCT: Bone Suckin’ Sweet Hot Mustard”
July is National Ice Cream Month and THE NIBBLE has labored to track down the very best. Perhaps you’d like a scoop of Molasses Tipsycake Ice Cream from LaLoo’s, or a cone of Strawberries, Sour Cream, and Brown Sugar Ice Cream from Dr. Bob’s. The Sweet Corn Ice Cream from Palapa Azul is another unusual…
Continue reading “TIP OF THE DAY: Scream For Ice Cream”
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”
