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Four of this month’s roundup of favorite products will brighten your dinner table, and the last will satisfy your sweet tooth. In alphabetical order, they are: 1. CRACKER BARREL Oven BAKED MACARONI & CHEESE Cracker Barrel Cheese’s premium mac & cheese line has launched Oven Baked Macaroni & Cheese (photo #1) in three flavors: Sharp…
Continue reading “PRODUCTS: 5 New Favorite Specialty Foods”
Pipérade (French) or piperrada (Spanish) is a French Basque dish made from green bell pepper, garlic, onion and tomato, sautéd together and seasoned with red espelette pepper. The word derives from piper, the Basque word for pepper. The colors—red, white and green—are those of the Basque flag (said to be a coincidence). Basque Country straddles…
Continue reading “TIP OF THE DAY: Piperade & Espelette Pepper”
Usually THE NIBBLE doesn’t review spices, salad dressings and other categories where it’s difficult to describe the differences or superiority of one brand over another. After all, if you tried garlic powder from three different producers, what would you say? Once the garlic is cooked in the recipe, any brand will taste good. But when…
Continue reading “GIFT OF THE DAY: Just Spices, Extra-Fresh Spice Blends”
Sprinkle bacon sea salt on everything (photo courtesy Food Shed Exchange). Bacon, bacon, everywhere: That’s what you’ll have with a container of bacon sea salt. Crumbled bacon is blended with crunchy sea salt and a hint of spices. There are countless ways to use it. For starters: Eggs Hors d’oeuvre Mac & Cheese and…
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[1] Chef Eric Levine adds a ring of flavorful spices around a circle of salad. [2] At Obicà, a Neapolitan-focused restaurant, Chef Erind Halilaj adds a dramatic spice stripe over butternut squash ravioli. [3] They’re not spices, but crumbs, used here by Chef Daniel Eddy of Rebelle, are lovely garnishes. [4] Spice blends make tasty…
Continue reading “TIP OF THE DAY: Spices & Dried Herbs As Plate Garnishes”
