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You can make almost anything with beer—from bread to ice cream to some of these more obvious beer recipes, compliments of Gordon Biersch. These recipes are made Gordon Biersch Marzenwith Märzen or Märzenbier, an amber-red (auburn), smooth, mildly sweet, Vienna-style lager with a malty aroma. It originated in Bavaria where it was originally brewed in…
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Martine’s sugar-free almond bark doesn’t skimp on good ingredients; sweetened with maltitol, the only thing it’s missing is regular sugar. It takes a true master of chocolate to make delicious sugar-free versions of his or her art, and who better to take on the challenge than Manhattan’s own Martine Leventer, creator of Martine’s Chocolates?…
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If you keep a can of white beans in the pantry, you can whip up a bean dip in five minutes. It’s handy to do this, because when guests drop by, you look like a kitchen magician, when all you’ve done is toss some ingredients into the food processor. Variations: After you’ve made the basic…
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America’s favorite food began its life not in America, but in somewhere far, far away. Find out where by taking THE NIBBLE’s trivia quiz. Like burgers? Enter this week’s Gourmet Giveaway: The lucky winner of our burger prize will get to enjoy a gourmet burger buffet for eight. The winner will receive eight flavorful…
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Travelers to Provence and Italy have likely been served an appetizer dip and spread made of white beans. A purée of slow-cooked beans, flavored with lemon, garlic and fresh herbs, is delightful for dipping crudités and breadsticks and for spreading on bread and crackers. In Morocco, a spicier version called bissara, made with fava beans,…
Continue reading “TOP PICK OF THE WEEK: Cool Beans”
