Category: Food Holidays & More

FOOD 101: Glass Gem Corn, Heirloom Corn

Posted on by thenibble

[1] Glass gem corn (photos #1 and #2 © Jan and Peggy | Creative Commons). [2] Close-up on the husks. [3] Close-up on the jewel-like kernels (photos #1 and #2 © Gnotalex | Creative Commons).   The harvesting and drying of certain corn varieties is a harbinger of the fall season: When you start seeing…
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RECIPES: Pasta With Pumpkin, Pumpkin Fettuccine Alfredo & Spicy Pappardelle

Posted on by thenibble

[1] Pumpkin Fettuccine Alfredo (photo © Pinch Of Yum | DeLallo). [2] When a recipe calls for pumpkin purée, use canned pumpkin—not pumpkin pie filling, which contains spices (photo © Libby). [3] DeLallo fettuccine. You can buy Delallo products online (photo © Delallo). [4] Spicy Pumpkin Pappardelle (photo © DeLallo).   October 25th is World…
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TIP OF THE DAY: Ham Sandwich Recipes With New & Novel Variations

Posted on by thenibble

October is National Country Ham Month, which inspired us to contemplate a good ham sandwich—the kind you only get by baking a ham and slicing it yourself. Country ham is one made by rubbing the raw meat with salt and hang-drying it in a controlled environment of 75°-80°F or higher. The results are a firm…
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FOOD FUN: Stuffed Puffs Chocolate-Stuffed Marshmallows

Posted on by thenibble

[1] Stuffed Puffs S’mores Kit: chocolate-stuffed marshmallows plus graham crackers (all photos © Stuffed Puffs). [2] A bag of Stuffed Puffs, individually wrapped with Halloween packaging (year-round bags, not individually wrapped, are also available). [3] The chocolate inside.   How do you make a big, fluffy marshmallow even better? Stuff it with chocolate. S’mores around…
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FOOD FUN: Boston Cream Cupcakes Kit For National Boston Cream Pie Day

Posted on by thenibble

October 23rd is National Boston Cream Pie Day. Boston Cream Pie is actually a layer cake, not a pie. Two yellow cake layers are filled with vanilla cream and iced with chocolate ganache. Here’s more about it, and how it got its name—plus a recipe to bake your own from scratch. But let’s skip the…
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