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Passover is around the corner, and macaroons are on the menu. The soft, coconut cookies are a delight year-round, but especially appreciated by Passover observers. Made of shredded coconut, sweetened condensed milk, and egg whites—without the flour or leavening that are verboten during this holiday—they happily replace other baked sweets. (They’re gluten-free, too.) Dan Cohen…
Continue reading “PASSOVER: Danny Macaroons”
Chips for wasabi lovers. Photo by Elvira Kalviste | THE NIBBLE. We love Crunchmaster: The multigrain crackers were a Top Pick Of The Week. They can be used for anything from snacking to garnishing to making a savory crust. Crunchmaster crackers are Japanese-inspired, from the rice used to make them to usuyaki, the art…
Continue reading “PRODUCT: Crunchmaster Popped Edamame Chips”
Raspberry Chubby Wubby cookies. Photo courtesy Cake Chicago. Gifted cake maker Mary Winslow of Cake Chicago also turns out “Damn Good Cookies” and “Ugly Truffles.” Everything is primo quality and delicious. Mary calls her chocolates and cookies “laid back luxury sweets.” The wedding cakes are anything but laid back: both classic and modern designs.…
Continue reading “VALENTINE GIFT: Chubby Wubby Cookies”
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