Also visit our main website, TheNibble.com.
Avocado-portabella napoleon with lavash layers. Photo © Delicious Knowledge | California Avocado Commission When most of us think of napoleons, we think of a mille-feuille (millefoglie in Italian), filled with custard. Mille-feuille means “thousand leaves,” three rectangular sheets of puff pastry spread with Bavarian cream, pastry cream, whipped cream, custard, jam or fruit purée,…
Continue reading “TIP: Easy Appetizer Napoleons”
Fine sturgeon caviar: so pricey, yet to those who love it, so wonderful. Photo courtesy Petrossian. Following a decade long prohibition on importing Russian caviar to the U.S.—due to damming, overfishing and pollution in the Caspian sea—those with the desire and the coin can have it again. A bit of history: CITES, the United…
Continue reading “NEWS: Russian Caviar Is Back”
[1] Baked vanilla custard (photo © Xiebiyun | Fotolia). [2] Baked chocolate custard (photo © American Egg Board). We looked for a custard recipe to tweet today, August 17th, National Vanilla Custard Day. (National Chocolate Custard Day is May 3rd.) But, zut alors, we didn’t have one. How can that be? It’s one of…
Continue reading “Recipe For National Baked Vanilla Or Chocolate Custard Day”
Fruit salad with bread (panzanella salad). Photo © Hannah Kaminsky | Bittersweet Blog. Our colleague Hannah Kaminsky spent the summer in California, enjoying the wealth of produce that sunny state provides. “As a little ode to my Californian summer, it was only fitting to gather up a small sampling of what I had on…
Continue reading “RECIPE: Panzanella & Fruit Salad”
How confusing is the verbiage on the front of a box, bag, jar or can of food? Actually, it can be pretty misleading. It’s called marketing: Companies want you to choose their product over the competition, so they do what they can to hype on their packaging (most purchase decisions are made at the “point…
Continue reading “TIP OF THE DAY: How To Decipher Food Product Labels”
