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The Barefoot Contessa’s “French Bark,” called a mendiant in French. Photo by Hannah Kaminsky | THE NIBBLE. Fans of Ina Garten and dark chocolate may wish to check out the Barefoot Contessa’s new line of sweet treats: Chewy Dark Chocolate Sea Salt Caramels—very light on the salt for those who aren’t into salty, with distinct…
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Fine chocolate is far too sensitive to be stored in a refrigerator: It absorbs odors and reacts to changes in temperature. Moving from cold to warm and back again can cause chocolate to develop a grayish-white “bloom” on the surface (that’s the cocoa butter separating out from the chocolate). It still tastes fine, but it…
Continue reading “TIP OF THE DAY: Storing Chocolate”
As the weather grows brisk, Aunt Jemima Frozen Pancakes invites you to photograph “Morning Moments” with your kids for the chance to win a family vacation to a warm location and digital cameras. “We want this contest to highlight the importance of giving your children a warm breakfast even when you are on the run,”…
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Say “cheese!” Van Harden’s pizza is gluten- free, which means few carbs as well. It uses a cheese-based crust. Photo by Hannah Kaminsky| THE NIBBLE. From the crisp crust to the melted cheese, we love everything about pizza. But for carb counters and, more importantly, people with gluten allergies, that crust presents a problem. Millions…
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You don’t need a traditional vinaigrette on a salad: Try a “deconstructed” dressing. A drizzle of fine olive oil or a squeeze of fresh lime juice with a few snipped chives is eye-openingly good. Many oils have personalities that can be enjoyed on their own, unblended with vinegar. We’ve been using grassy-flavored extra-virgin olive oils…
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