Category: Food Facts – Food History

RECIPES: 1920s Cocktails, Part 2

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The tall, cool Southside cocktail. Photo courtesy Tanqueray Gin.   Yesterday we presented three of the most popular cocktails of the 1920s, including the Gin Rickey, the French 75 and the Martini. Prohibition was in effect from 1920 through 1933, so Jazz Age cocktails were made with bootleg liquor. While President Woodrow Wilson vetoed the…
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A Recipe For National Butterscotch Brownie Day (a.k.a. Blondies)

Posted on by thenibble

May 9th is National Butterscotch Brownie Day, also called a blonde brownie or blondie. The difference between a brownie and a butterscotch brownie / blondie is a yellow (blonde) batter: flour, brown sugar, butter, eggs, baking powder and vanilla. A brownie is made from a chocolate brownie batter, which adds cocoa powder or melted chocolate.…
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FOOD FUN: Sashimi Tacos Recipe & The History Of Sashimi

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[1] Sashimi tacos at Haru restaurant in New York City (photo © Haru/RA Sushi). [2] Fill your taco shells with spicy tuna and/or spicy salmon. Here’s the recipe (photo © No Spoon Necessary). [3] Here, crisp sheets of nori are used instead of taco shells. Are they “open hand rolls,” “sashimi tacos,” or both (photo…
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What To Do With Green Chartreuse & The History Of Chartreuse

Posted on by thenibble

[1] This Gatsby-inspired cocktail is delicious. Photo courtesy Moët & Chandon. Chartreuse in a stemmed liqueur glass (photo © Cold Penguin 1952 | CC-BY-NC-SA-2.0 License). [3] Bottles of green and yellow Chartreuse (photo © Jeremy Brooks | CC-BY-NC-2.0-license).   If you have a bottle of Chartreuse that languishes on the shelf, we’ve got a recipe…
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A Recipe For Lemon Chiffon Cake Day & A Candied Peel Recipe

Posted on by thenibble

March 29th is National Lemon Chiffon Cake Day. A recipe that isn’t seen much anymore, it was a favorite of our mother’s. She baked them in a tube pan and garnished the light, lemony slices with sliced strawberries and whipped cream. We prefer the lemon glaze and candied lemon peel in the recipe below. >…
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