Also visit our main website, TheNibble.com.
First there were cupcakes. Then came mini cupcakes. Now, thanks to Melissa Bushell, there are micro-cupcakes: just one inch in diameter, or one bite. If you need more visualization, they’re the size of a quarter—there’s a photo on the website. We love them! You can have just a bite: one cupcake. You can have a…
Continue reading “TREND: Beyond Mini Cupcakes > Micro Cupcakes”
Baked stuffed French toast is a treat for any occasion. Photo courtesy Zabars.com. If your Mother’s Day celebration is a brunch and you’ve already made plans, save this recipe for the next special occasion. Everyone else: Take a close look at this Stuffed French Toast recipe from Andrea Watman, creative director of Zabar’s in New…
Continue reading “MOTHER’S DAY: Stuffed Baked French Toast Recipe”
If you have a lovely deck or garden patio, you’ve got a great reason to gather up friends for anything from tea or after-work wine and cheese to a restful lunch or dinner. Since it’s springtime, for either lunch or dinner you can serve a bright, colorful and easy-to-make pasta dish that’s alive with fresh…
Continue reading “TIP OF THE DAY: Take It Outside (Entertaining, That Is)”
Looking for something special to serve for Mother’s Day or other occasion? Make the ever-popular Caesar salad into an elegant first course or main dish by adding lobster. 1. You’ll need two cooked 2-pound lobsters for 4 luncheon servings or 6 first courses. 2. Slice the tail meat lengthwise to place atop the salad; the…
Continue reading “TIP OF THE DAY: Lobster Caesar Salad”
Do you have a nice basket just hanging around—a legacy from a gift basket or flower arrangement? Repurpose that basket into a crudité server: Fill it with your favorite sliced raw vegetables and whole veggies—baby carrots, cherry tomatoes and radishes, for example—along with the dip. Vermont Butter & Cheese Creamery, a NIBBLE Top Pick Of…
Continue reading “TIP OF THE DAY: Repurpose Baskets For Crudités”
