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New restaurant style Beanitos are bean chips that look and taste like tortilla chips. Photo by Elvira Kalviste | THE NIBBLE. The chip choices in America are vast. We’ve got bagel chips, beet chips, cassava chips, chickpea chips (hummus chips and falafel chips), corn chips/tortilla chips, lentil chips ([apadums), lotus root chips, pita chips,…
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From hot dogs to filet mignon, Onion Crunch adds something special to every dish it garnishes. Photo courtesy Loeb’s Onion Crunch. It‘s not often that a new condiment appears. Generally, like salsa and wasabi, it enters our cuisine due to the popularity of a foreign cuisine in the U.S. In fact, the inspiration for…
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It’s really easy to make this ice cream cake for Easter, or to simply serve three pretty colors of gelato or sorbetto in a bowl. Photo courtesy Talenti Gelato. By the time dessert comes, we’ll be bursting at the seams: no room for carrot cake or coconut cake (can we get that to go?),…
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Three new gourmet dessert sauces from Somebody’s Mother’s. Photo by Elvira Kalviste | THE NIBBLE. It is almost four years since we first discovered Somebody’s Mother’s dessert sauces—Chocolate Sauce, White Chocolate Sauce and Caramel Sauce—and named them a Top Pick Of The Week (here’s the original review). The chocolate sauces remain our favorite dessert…
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New artisan chocolate bars. Photo courtesy Lake Champlain Chocolates. Looking for an Easter gift for a chocolate connoisseur? Check out Blue Bandana chocolate bars from Lake Champlain Chocolates, one of our favorite producers of fine chocolate candies. Third-generation chocolatier Eric Lampman developed the bean-to-bar chocolate, using single origin cacao beans from Guatemala and Madagascar.…
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