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The 20th annual U.S. Pastry Competition took place recently at the International Restaurant & Foodservice Show in New York City. Finalists included 15 pastry chefs from some of the country’s finest restaurants. The theme of this year’s competition was “Give My Regards To Broadway,” with each entrant submitting a showpiece, a cake and a bonbon…
Continue reading “GOURMET NEWS: U.S. Pastry Chef Of The Year Winner”
Fairytale Brownies, top to bottom: Walnut, Chocolate Chunk and Caramel. Want brownies? Got a recipe to share? Create an original dessert recipe using Fairytale Brownies (which come in a multitude of inspirational flavors). What do you win? – Grand Prize: A year of brownies—a Special Occasion Dozen sent to you or a gift recipient of…
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A few weeks ago, we were at a food trade show in San Francisco, tasting away. Almost everything is good, if not electrifying (that is to say, not “Nibblelicious”). But at one booth, an attractive-looking white and dark chocolate pastry with coconut was so vile, we had to spit it out. (As one NIBBLE staffer…
Continue reading “VIEWPOINT: Clamato Tomato Cocktail, The Worst Product Of The Year?”
Carolina Gold Classic Sauce. When you eat a lot of chicken, you look for different preparations. Sometimes, we get tired of our own recipes, so we taste a lot of prepared marinades each year. Here, two interesting all-natural entries that include mustard, but are 180 degree polar opposites: Sunnybay Mediterranean Marinade This marinade is made…
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Toney diners who once would have frowned on taking home leftovers are now packing up the doggie bag after putting on the Ritz. The affluent still dine out, notes David Pogrebin, manager of New York City’s historic Brasserie restaurant (we’ve been dining there since childhood). But in the thick of a recession, even those at…
Continue reading “TRENDS: Doggie Bags On Park Avenue”
