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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…
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If you’ve had wine jelly, it was most likely served over a brick of cream cheese with crackers—and hopefully a glass of wine or two. That’s not a bad start, but a good wine jelly is a gourmet delight that transcends cream cheese and crackers. Armed with the right serving suggestions, it’s not only a…
Continue reading “TOP PICK OF THE WEEK: Colorado Mountain Wine Jelly”
Key lime pie is one of the most popular pie, and is also one of the easiest to make. While using fresh key limes is ideal (their season is June through August), some people opt for Nellie and Joe’s Key West Lime Juice, available in most supermarkets and specialty stores. We’d rather wait for real…
Continue reading “TIP OF THE DAY: Key Lime Pies & Tarts”
A pie with a beautiful lattice crust—one of the terms you’ll find in our Pie & Pastry glossary. Photo courtesy of Cherry Marketing Institute. While the French have the reputation as the great pastry makers, the Egyptians, who were great bread bakers, worked out the details of early pastry. Theirs was a savory pastry: a…
Continue reading “FOOD SMARTS: Pie & Pastry Glossary”
