Month: June 2012

TIP OF THE DAY: For Fun & Excitement, Make Verrine Recipes

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Berries, pistachio sour cream and sweetened Greek yogurt. Photo courtesy Wallmonkey.   Looking for some appetizer or dessert excitement? Make verrines (vair-REEN, in French). Verre is the French word for glass; verrine, which means “protective glass,” is an assortment of ingredients layered “artfully” in a small glass. Verrines can be sweet or savory: The idea…
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FATHER’S DAY GIFT: Homemade Pork Rinds Kit

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Love pork rinds? Make your own. Photo courtesy Rudolph Foods.   For the next 10 days or so, we’ll be featuring ideas for Father’s Day gifting. Some, like this “Make Your Own Pork Rinds” kit, are certain to be long remembered. Rudolph Foods, the world’s largest manufacturer of pork rinds, has put together a “make your…
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TIP OF THE DAY: Serve Hard Cider

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For Memorial Day festivities, we cut our beer purchases in half and substituted hard cider—specifically, the Crisp Apple variety of Angry Orchard Cider. Think of an elegant apple cider, made from a very complex blend of both culinary (eating) apples and bittersweet “angry” apples. Then, add a lengthy fermentation process, including oak aging for complexity…
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TOP PICK OF THE WEEK: Certified Angus Beef

Posted on by thenibble

What Dad really wants for Father’s Day. Photo by Margo Ouillat Photography | IST.   Every year we try to find something special for the connoisseurs on our Father’s Day gift list. In recent years we’ve sent truffled cashews, great chocolates and rare cheeses. But this year we’re going back to basics: For the slam…
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TIP OF THE DAY: Ice Cream With Balsamic Vinegar

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What can you do to turn a scoop of vanilla ice cream or frozen yogurt into a sophisticated dessert? Drizzle it with balsamic glaze and add some strawberries. And if you prefer, use strawberry ice cream or yogurt. Plain strawberries with a drizzle of balsamic vinegar or a balsamic glaze is a classic Italian dessert.…
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