Category: Food Holidays & More

Tea Subscription Or Gift Subscription From In Pursuit Of Tea

Posted on by thenibble

[1] Tea drinkers should enjoy the flavor of fine tea, even if they typically drink supermarket brands (photo © Canstock Photo). [2] The subscription contains two black teas, one oolong, one green and one herbal tea (photo © Kanaya Tea). [3] The tea bag subscription (photo © In Pursuit Of Tea).   Celebrate National Tea…
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Eggs Benedict Casserole Recipe ~ National Eggs Benedict Day

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April 16th is National Eggs Benedict Day, celebrating the English muffin topped with Canadian bacon, a poached egg, hollandaise sauce, and chopped chives. We’ve got a twist on it: an Eggs Benedict Casserole recipe. Classic Eggs Benedict, a popular brunch item, was created in the 19th century by a prominent chef for a wealthy lady’s…
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Millionaire Bars Recipe With Shortbread, Caramel & Chocolate

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[1] Millionaire Shortbread Bars from Lake Champlain Chocolates (photo #1). The recipe is below (photo © Lake Champlain Chocolates). [2] This version uses chocolate caramel (photo © Anna Pustynnikova | Panther Media). [3] These bars were made with a milk chocolate top and dulce de leche, instead of conventional caramel (photos #3 and #4 ©…
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Pizza Grilled Cheese Sandwich Recipe For National Grilled Cheese Day

Posted on by thenibble

[1] A pizza grilled cheese sandwich with pepperoni (photo © Emily Ellyn). [2] Sliced mozzarella cheese (photos #2 and #3 © Frigo Cheese). [3] Ricotta cheese is blended with a marinara sauce for the sandwich and for dipping. [4] A Caprese Grilled Cheese Sandwich—the grilled cheese version of the Caprese Salad. Here’s the recipe (photo…
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Fondue Vs. Fonduta: What Is The Difference?

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April 11th is National Cheese Fondue Day. Fondue, a melted cheese dish (photo #1), originated in the Swiss canton of Neuchâtel. (Don’t confuse Neuchâtel with Neufchâtel, a soft cheese made in Neufchâtel-en-Bray, a commune* in the French region of Normandy.) Fondue, which derives from the French verb “fondre”, meaning to melt, is an 18th-century dish…
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