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Tapenade is a versatile ingredient—here, used with chopped tomatoes to make a quick bruschetta. We used to have lots of time to make tapenade: to purchase olives, anchovies and capers (we put tuna in our recipe, too), blend everything in the food processor and serve the dip freshly-made with wine, beer and cocktails. These…
Continue reading “REVIEW: Matiz Olive Spreads”
It’s not easy to find artisan fancy cookies these days. Aside from needing the requisite talent to make perfectly, uniform cookies (uneven drop cookies like oatmeal and chocolate chip are much easier), the high rents, low margins, inability to find good help and the willingness of customers to settle for more prosaic cookies have driven…
Continue reading “TOP PICK OF THE WEEK: Rich Design Cookies”
Chocolate peanut butter chip cookies (or your favorite chip flavor) are this week’s prize. This week, THE NIBBLE’s Gourmet Giveaway is giving away two dozen of America’s favorite cookie—chocolate chip! These yummy cookies are from Solomon’s Gourmet Cookies of Chicago (certified kosher by CRC—read our full review). The jumbo cookies are available in regular…
Continue reading “CONTEST: Win Solomon’s Gourmet Chocolate Chip Cookies”
The weekend edition of The Wall Street Journal devoted a lot of space to an article called “A New Taste Sensation,” umami. However, this was news two years ago when Anna Kasabian and David Kasabian wrote their seminal book on the topic, The Fifth Taste: Cooking with Umami. It was the talk of gastronomy circles,…
Continue reading “TRENDS: Umami, The Fifth Taste”
Save money on low-calorie food: Buy and cut your own romaine instead of pre-cut salad mixes. This will come as no surprise to those who strive to cook healthy meals, but researchers at the University of Washington have found that junk food not only costs less than fruits and vegetables, but it is also…
Continue reading “NEWS: Healthy Eating, Not For The Price-Conscious”
