Category: Pasta-Pizza

NEWS: White Button Mushrooms Are Not So Boring After All

Posted on by thenibble

White button mushrooms. Photo by Paul Cowan | BSP.   After growing up on white button mushrooms, food enthusiaists have foraged for more flavor excitement than the old standard offers. The mild-flavored classic whites, the cultivated, smooth, creamy-looking reliables found fresh at every market and—gasp—also sold canned, were sidelined by anyone with pretensions to a…
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TIP OF THE DAY: Gnudi, Naked Ravioli

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[1] Gnocchi in tomato sauce, garnished with parmesan and microgreens (photo © Scarpetta Restaurant | NYC). [2] Getting fancy with smoked ricotta gnudi and chives, at L’Amico restaurant in New York City (photo © L’Amico). [3] Gnocchi, like the simple preparation in photo #1, were once inexpensive peasant food. Now, let’s get even fancier: gnudi…
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PRODUCT: Barilla Microwaveable Meals: Pasta In 60 Seconds

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Just pour the sauce tray on top of the pasta and you’ve got a tasty pasta entrée. Shown: one cooked entrée and two packages waiting for the microwave. Photo by Elvira Kalviste | THE NIBBLE.   It’s new, it’s clever and it’s a real time saver. After just 60 seconds in the microwave, you can…
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PRODUCT: Gluten-Free Pizza From Bold Organics & Mozzarelli’s

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With the increased consumer interest in gluten-free products, we find ourselves tasting more of them. Our rule of thumb with any special-diet product is: It’s got to be so good that anyone would enjoy it, and not notice that it’s meant for people on a restricted diet. Last week our Top Pick was My Dad’s…
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TIP OF THE DAY: Fun With Pearl Couscous ~ Israeli Couscous

Posted on by thenibble

Make a pearl/Israeli couscous salad instead of rice salad. It pairs well with just about any other ingredients. Photo by Travelling Light | IST.   Chef Johnny Gnall has been experimenting with pearl couscous sent from Bob’s Red Mill, with delicious results. His report follows. If you have questions or suggestions for tips, email Chef…
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