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Now that we’re into winter squash season, expand your use of squash beyond a dinner vegetable. Squash can be sauteed, steamed, oven roasted, grilled, mashed, puréed and made into soup. But don’t overlook savory or sweet squash soufflé and squash pie (pumpkin is a squash, but you can make pies with butternut squash and other…
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Excellent chocolate truffles from Cacao Cuvée. Photo by Katharine Pollak | THE NIBBLE. Most chocolate lovers can’t resist chocolate truffles, balls of ganache (chocolate mixed with heavy cream) that melt in your mouth. Many chocolate truffles are pure chocolate-on-chocolate—ganache enrobed in cocoa or a hard chocolate shell. That’s fine for some people, but we need…
Continue reading “TOP PICK OF THE WEEK: Cacao Cuvée Chocolate Truffles”
October is Fair Trade Month. If you don’t know about Fair Trade, it’s important enough to devote a minute to read this. Small family farmers in developing-world countries grow much of the world’s cacao, coffee, tea, fruits and vegetables, cotton, flowers, ingredients for beauty products—more than 3,000 products in all. The vast majority of family…
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EDITOR’S NOTE: The producer of this video has decided to remove it from circulation. It finally feels like fall: our local farmers market is full of our favorite Honeycrisp apples. For a dynamic duo of flavor and crunch, pair crunchy apples with crunchy celery root, also known as celeriac (and céleri in French). Celery…
Continue reading “COOKING VIDEO: Turkey Salad With Celery Root & Apple Recipe”
There’s a delicious brownie underneath the ghosts and pumpkins. Photo courtesy Browniepops. Want to do something special this Halloween? Serve these memorable and delicious Browniepops: ghosts, goblins and other “seasonal buddies.” This week, Browniepops—a NIBBLE Top Pick of the Week (read the review)—is giving three lucky readers six of their Halloween brownies-on-a-stick. The concept behind…
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