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March is National Sauce Month, so share the love. If you make a favorite pasta sauce—or if you’ve been thinking of trying a new recipe—all of that work can make many more people happy. Just make double or triple the amount you usually would. You can freeze the extra sauce in pint containers, not just…
Continue reading “TIP OF THE DAY: Saucy Gifts”
The classic Surf and Turf is a lobster tail and a filet mignon. Photo courtesy MackenzieLtd.com. Now, we must ask: Why would anyone make Surf &Turf Day fall on February 29th? Should we celebrate this tasty holiday only once every four years? Perhaps it’s put on Leap Day because of its ostentatiousness—it is, after…
Continue reading “TODAY IN FOOD: It’s Surf & Turf Day”
Creamy New England clam chowder (photo © Mackenzie Ltd). Manhattan clam chowder has a tomato base (photo © Masterchef | Pinterest). We’re happy as a clam that today, February 25th, is National Clam Chowder Day. (Although as our colleague Philip has always asked, why is a clam so happy? It sits immobile on the…
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Looks pretty…but don’t take a bite, even though the serrano chile is just “medium heat.” Serranos are used in milder hot sauces. How hot is hot? You’ll find out if you’re the winner in THE NIBBLE’s Gourmet Giveaway this week. Just answer a few trivia questions about hot sauce—you don’t even have to answer…
Continue reading “CONTEST: Hot Sauce Gourmet Giveaway”
We’ve tasted hundreds of olive oils, and know that among the basic styles—mild, buttery, herbal, fruity, peppery, earthy—we like herbal and fruity flavors, but tend to avoid those cough-inducing peppery styles. Others may go straight for the pepper. But when you’re staring down a shelf of two dozen or more olive oils, you haven’t a…
Continue reading “TRENDS: Olive Oil Tasting Bars”
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