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Fall is apple cider season. While in the U.S. and parts of Canada, the term “apple cider” is interchangeable with apple juice, in Europe a glass of cider is not kid stuff: It’s an alcoholic drink that many prefer to beer. Usually made from fermented apple juice (although pears can be used—pear cider is known…
Continue reading “ENTERTAINING: Have A Hard Cider Party”
Readers of THE NIBBLE know of our devotion to the plain, 0% fat FAGE Total Greek Yogurt. We eat it daily, sometimes with sweetener, sometimes plain, sometimes with cereal, sometimes with fruit or farmer cheese. (We prefer farmer cheese to cottage cheese—it’s a dry curd product like pot cheese, made in a loaf and sold…
Continue reading “PRODUCT: Oikos Organic Greek Yogurt”
A quick glance at the Mary’s Gone Crackers package can make a serious foodie apprehensive: wheat-free, gluten-free, dairy-free, vegan, no hydrogenated oils, no trans-fats, non-GMO. The litany of what’s not in these crackers is so extensive, you start to wonder what is in them that makes them taste so vibrant and delicious. (See the answer…
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Food Should Taste Good makes a rainbow of flavors. Above, Jalapeño and the barely sweet Chocolate tortilla chips, which can be enjoyed with sweet dips, hot chocolate, even ice cream. Sometimes, you take certain foods for granted, without appreciating how good they are. We’ve been nibbling away on Food Should Taste Good tortilla chips…
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Not only will Club Sauce’s Pomegranate Reduction Sauce dazzle-up duck; you can enjoy it on oatmeal, in salad dressing, on grilled fruit and cheesecake…even in a martini. A good sauce takes an everyday piece of protein (or even an overcooked one) and turns it into a special meal. The Splash! line of pomegranate reduction…
Continue reading “PRODUCT REVIEW: Club Sauce Pomegranate Reduction Sauces”
