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Fun for foodies: Gluttony focuses on the great feasts of history. Photo courtesy Ten Speed Press. In her new book, GLUTTONY: More IS More” (Red Rock Press), Nan Lyons, known for the wonderful novel and movie, Who is Killing the Great Chefs of Europe, describes some of the most lavish feasts and singular dishes…
Continue reading “RECIPE: Scripture Cake For Easter”
Flower-like “shooters” and other specialty shapes. Photo by Katharine Pollak | THE NIBBLE. Today is National Licorice Day. There is much debate in the U.S. over Red Vines versus Twizzlers, but if you haven’t had English or Australian liquorice, as they spell it, you haven’t had great licorice. The natural flavors and chewy consistency…
Continue reading “Australian Liquorice (Licorice)”
[1] Add lobster to your grilled cheese sandwich (photo© T-Fal). [2] We used the claw meat in the sandwiches, but you can enjoy it separately (photo © Hancock Gourmet Lobster). [3] Tarragon and lobster are a great pairing (photo © Good Eggs). [4] Sriracha sauce is from Thailand, but this popular brand is made in…
Continue reading “RECIPE: Lobster Grilled Cheese Sandwich”
Eat your vegetables—make that, eat your Brassicas. Get your copy here (photo courtesy Ten Speed Press). Frequent readers of THE NIBBLE know of our devotion to cruciferous vegetables, also known as brassicas, from their Latin name in taxonomy*. The cruciferous group includes arugula, bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, cress, horseradish,…
Continue reading “BOOK: Brassicas, Cooking The World’s Healthiest Vegetables”
Passover begins on the evening of Monday, April 14th, 2014, and ends on the evening of Tuesday, April 22nd. During that week, observant Jews refrain from bread and other food made with leavened grain. Matzoh replaces conventional bread. Passover is the story of the exodus of the Jews from slavery in Egypt. The Bible relates…
Continue reading “TIP OF THE DAY: Chocolate Matzoh Crunch (Bark) For Passover”
