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Serve fried pickles with a beer or a Martini. Photo courtesy ILovePickles.org. This tip was inspired by the arrival of a gift of Vlasic Farmer’s Garden Pickles. With little room in the fridge for a large bottle of pickles, we needed to use them up right away. The solution: an end-of-the-day celebration of fried…
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As ketchup is to Americans, as soy sauce is to Chinese, the favorite condiment in ancient Rome was garum, an anchovy sauce. While the Roman Empire is long gone, a form of garum is alive and well. Today it’s called colatura di alici, or juice of anchovies. (It’s also called anchovy sauce or anchovy syrup;…
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Bacon lovers are in for a treat with Skillet Bacon Spread. Made by a Seattle caterer and restaurateur, it’s now available online. What do you do with bacon spread? We have dozens of suggestions. And we also have a recipe, so you can make your own. Read the full review. Do you know the different…
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Most people we know select three cheeses for a cheese plate and add a crusty loaf of bread. The more ambitious add some nuts and fresh or dried fruits. We get a bit more elaborate (see our list of cheese garnishes). Years ago, on a trip to Italy, we were inspired by mostarda di frutta,…
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Sauces are just the beginning of the coffee- accented products from Java-Gourmet. Photo by River Soma | THE NIBBLE. Java-Gourmet is the story of two Bostonians who relocated to the sylvan shores of Keuka Lake in upstate New York. Surrounded by natural beauty, they began to roast coffee to order, slowly air-cooling the beans…
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