Year: 2015

TIP OF THE DAY: Ricotta For Lunch, Dinner & Dessert

Posted on by thenibble

A couple of weeks ago we discussed the glories of ricotta for breakfast. Today, we make some recommendations for lunch and dinner. HORS D’OEUVRE Ricotta dip for crudités, chips, pretzels. You can season and serve it as is, in a bowl with a drizzle of olive oil; or blend it in the food processor, with…
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RECIPE: Star Cookies For July 4th

Posted on by thenibble

[1] It’s beginning to look like July 4th! The Silpat cookie sheet is from Williams-Sonoma. [2] Powdered sugar, also known as confectioner’s sugar and 10X sugar (photo © The Nibble). [3] Meringue powder is available from King Arthur Flour.   Want to bake cookies for July 4th? 1. MIX up and roll out your favorite…
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TIP OF THE DAY: Pairing Wine & Sorbet For “Cocktails”

Posted on by thenibble

Sorbet cocktails are one of our favorite summer desserts. You simply add scoops of sorbet to a glass—an opportunity to use your Champagne coupes, Margarita glasses, large-bowl wine glasses, or large snifters. Then, pour in sparkling or still wine or white spirits (gin, tequila, vodka) and serve with a spoon. As the sorbet melts into…
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