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When we think of the good old scouting days, making S’mores in the woods by toasting marshmallows on a peeled branch over a crackling campfire, we think: Why didn’t Mom let us make S’mores in the backyard on the grill, sparing us the poison ivy and mosquito bites? The answer, most likely, is that she…
Continue reading “RECIPE: Caramel S’mores (S’mores With Creamy Caramel Sauce)”
Our chef’s favorite new book, a great gift for sophisticate cooks (or those who want to be). Photo courtesy the authors. THE NIBBLE’s chef Johnny Gnall is very enthusiastic about a cooking book published in 2008. He refers regularly to The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of…
Continue reading “TIP OF THE DAY: Guerilla Cooking With ”The Flavor Bible””
Sushi donuts? Sounds delish. Photo courtesy Psycho Donuts. Psycho Donuts, in San Jose, California, is, well, a bit psycho. It’s not the sushi-shaped donuts, a bento box with Pocky chopsticks called Psycho Psushi. We love the idea. But the cricket donuts (yep, with whole dried crickets) are a bit psycho for us. We come…
Continue reading “PRODUCT: Sushi Donuts, Cricket Donuts”
