Category: Great Food

TIP OF THE DAY: Deconstructed Baked Alaska

Posted on by thenibble

Some dishes have been around for a hundred years or more, in pretty much their original version. Baked Alaska is one of these. Invented at the beginning of the 19th century (here’s the Baked Alaska history), it has pretty much been the same dessert, but for flavor variations in: The cake base layer. The flavor(s)…
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For Coconut Lovers: Coquito Cocktail Recipe & History

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[1] Coquito in a shot glass (photos #1, #2, #3, and #4 © Don Q Rum). [2] Unlike eggnog, Coquito has no eggs. [3] Not just any spiced rum: Don Q is barrel-aged for three years. [4] Reserva 7 is one of Don Q’s dark rums, aged a minimum of seven years in American white…
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FOOD FUN: Christmas Eclairs

Posted on by thenibble

Éclairs typical don’t show up on a list of holiday desserts. But when they’re as cute as these, they’re irresistible. Made by Art Éclair, these designs are just a few of a treasure trove of magnificently decorated éclairs. See the collection on the Art Éclair website and on Pinterest. Regrettably for éclair lovers, this bakery…
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RECIPE: Corn & Zucchini Omelet

Posted on by thenibble

[1] A delicious oven-baked omelet, for brunch, lunch or dinner (photo courtesy Fruit & Veggies More Matters). [2] An heirloom variety, tiger zucchini. It tastes like supermarket zucchini, but is nicer to look at—especially raw, in crudités or salads. You can get the seeds from Burpee.   Serve this omelet for brunch, lunch or dinner…
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TIP OF THE DAY: Building Up Canned Soup

Posted on by thenibble

Soups from the can, even when they’re good, can be made even better with a few added ingredients. In this tip, we’ll show you how we enhanced one of our favorites, and inspire you to do the same. We adore Thai chicken coconut soup (tom kha gai, translated as chicken galangal soup—photo #1). It’s a…
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