Also visit our main website, TheNibble.com.
The jury is out on wedding cakes. They’re a long-standing tradition, but how many people actually look forward to eating that slice of cake? Many people we know would prefer a cheese plate for dessert. And surprise: In the U.K., cheese wheels layered like a wedding cake are gaining traction. Why not bring the tradition…
Continue reading “FOOD FUN: Cheese Wedding Cake”
Many of us who love to cook get ideas from creative restaurant chefs. It’s their job to present new and different preparations to tempt customers. It could be as simple as produce (NB the onslaught of kale, first in restaurants, then in our homes). What’s next? Nation’s Restaurant News polled nearly 1,300 chefs in its…
Continue reading “TRENDS: Restaurant Produce”
[1] Make warm and fragrant cinnamon crescents for breakfast or brunch (photo © Taste Of Home). [2] One of the three different types of cinnamon (photo © Ben Fink from Indian Home Cooking by Suvir Saran. [3] After shaping and just before baking, croissants and other breads undergo roofing—a.k.a. final fermentation, final rise, second rise,…
Continue reading “Cinnamon Crescent Rolls Recipe For National Cinnamon Crescent Day”
Ramen: voted the greatest Japanese invention of the 20th century. Photo © Olga Nayashkova | Fotolia. It may be old news, but we just came across an old Japanese survey that names instant ramen as “the greatest invention of the 20th century.” We would have passed it by, but for the the fact that…
Continue reading “[OLD] NEWS: The 10 Greatest Japanese Inventions Of The 20th Century”
It’s National Tartan Day, which recognizes Scottish-Americans’ contributions to America. Tartan, familiar in Scottish kilts, is a pattern consisting of criss-crossed horizontal and vertical bands in multiple colors. Originally woven wool, it is now made in many other materials, and can even be found as wallpaper. Nineteen of the 56 delegates who signed the Declaration…
Continue reading “FOOD HOLIDAY: A Scotch & Chocolate Tasting For National Tartan Day”
