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These four are must-trys. Photo by Hannah Kaminsky | THE NIBBLE. Joan Bernstein’s family has been farming on Long Island—the native word is Paumanok—for more than 100 years. Working with the fruits of the land is in her DNA. When life gives you lemons, make lemonade, goes the adage. If they were Meyer lemons—or blood…
Continue reading “TOP PICK OF THE WEEK: Paumanok Preserves”
Tartlets with four different flavors of Curdelicious fruit curd: An easy and very satisfying dessert. Guests will clamor for more! Photo by Hannah Kaminsky | THE NIBBLE. Do you use fruit curd? Lemon curd is perhaps the most familiar variety, a creamy spread made with sugar, eggs and butter (in the richer recipes), flavored with…
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If you’ve had wine jelly, it was most likely served over a brick of cream cheese with crackers—and hopefully a glass of wine or two. That’s not a bad start, but a good wine jelly is a gourmet delight that transcends cream cheese and crackers. Armed with the right serving suggestions, it’s not only a…
Continue reading “TOP PICK OF THE WEEK: Colorado Mountain Wine Jelly”
It’s no surprise that all natural foods taste better—at least, to us. (We’ve ceased to be surprised when we try to proselytize. For example, we’ll bringing soda-chugging friends what we think is a far superior product, such as Boylan’s or GuS all natural cola, both of which have exciting genuine cola flavor and far less…
Continue reading “NEW PRODUCT: Jif Natural Peanut Butter Spread”
Diane’s Sweet Heat in Blackberry, Mango and Strawberry. We woke up on Cinco de Mayo looking forward to a breakfast with Diane’s Sweet Heat habanero jam—and we haven’t stopped eating it since. Any day of the year is the right day to celebrate with these sweet, hot and fruity treasures. (Thanks to Diane for pointing…
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