Category: Bread-Crackers-Sandwiches

RECIPES: Gourmet Grilled Cheese Sandwiches ~ With Strawberries Or Brussels Sprouts

Posted on by thenibble

April is National Grilled Cheese Month, a sandwich we love so much we could eat a different recipe every day. We’re beginning our “grilled cheese coverage” with two creative recipes from Vermont Farmstead Cheese Company, an artisan creamery. The first gourmet grilled cheese sandwiches is called the French Connection, because it uses the creamery’s Lillé…
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TIP OF THE DAY: Gourmet Meatball Sub

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Nice enough, but you can make a meatball sub that soars to new heights. Photo courtesy Earl of Sandwich.   As popular as meatball submarine sandwiches are, they’re pretty ho-hum. Even if you make the tastiest meatballs and marinara sauce, there’s still room for improvement. Today‘s tip: Play around with different ingredients until you create…
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Bruschetta & Crostini: The Difference & Delicious Recipes

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Bruschetta and crostini are two variations on a centuries-old food from Tuscany. Crostini are popular hors d’oeuvres that can be floated atop a bowl of soup, while the much larger bruschetta can be served as a snack, a side to that bowl of soup, or a first course on its own. They first entered the…
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TIP OF THE DAY: How To Find The Best Baguette

Posted on by thenibble

Beautiful baguettes from Maison Kayser in New York City. The artistic flair of the bakers adds to the visual appeal, but the taste’s the thing. Photo courtesy Maison Kayser.   There’s a lot of bad bread in America: spongy, flavorless, aroma-less, a waste of carbs masquerading as “good bread.” This is especially true when you…
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TOP PICK OF THE WEEK: Effie’s Semolina Crackers

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Forget the saltines, the Triscuits, the wheat thins and the Ritz. Go artisan with Effie’s new semolina crackers. An artisan cracker, handmade in small batches with superior ingredients, is a little thing that makes a big difference. Whether for snacking, garnishing or turning into canapés, people who know good food appreciate the nuances of flavor.…
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