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Darker green Persian/Tahitian limes and the smaller, yellower Key limes (photo by Evan Dempsey | © THE NIBBLE). We love the filling of Key lime pie. Not especially a crust fan, we often make the filling alone, to serve crustless in pots de crème or ramekins. If you’ve had Key lime pie made with…
Continue reading “How To Use Key Limes & Key Lime History”
Eggnog panna cotta. Photo courtesy Driscoll’s. Panna cotta is an Italian dessert whose name means “cooked cream.” The heavy cream and eggs form one of the different types of custard. This recipe, from Driscoll’s Berries, adds rum and brandy, ingredients of eggnog; and creates individual portions in ramekins. The puddings get a festive finish…
Continue reading “RECIPE: Eggnog Panna Cotta”
In supermarkets, displays are currently piled high with panettone and pandoro, Italian holiday breads that are traditionally served and gifted during the Christmas and New Year season. The origins of sweet leavened breads date back to Roman times. By Medieval times, different regions of Italy had created signature holiday breads. Best-known, and available in the…
Continue reading “TIP OF THE DAY: Christmas Fondue”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!
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