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A jar of artichoke dip creates elegant snacks or canapés (photo by Evan Dempsey | © THE NIBBLE). We hasten to say these are elegant cream cheese dips and spreads. KC Classic Cheese Dips and Cheesecake Fondues have nothing to do with a “queso,” the melted cheese dip enjoyed with tortilla chips. KC Classic…
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Yesterday’s posts focused on tea. Now coffee gets its turn—in the form of coffee candy. The artisans at How Do You Take Your Coffee?, a confectioner in Reno, Nevada, like their coffee so much that they freshly roast their own beans prior to making four different types of coffee candy. The candies are innovative and…
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Porchetta (por-KET-tuh) is an entire pig that has been boned, stuffed and slowly roasted. The skin is very crisp, the garlicky stuffing is very flavorful, a mixture of fennel seed, garlic, lemon zest, rosemary, sage and other seasonings. And the meat…ah, the meat! If you dream of great pork, it’s the stuff dreams are made…
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Sir Francis Bacon, Lord Chancellor of England under Queen Elizabeth I, was an author, lawyer, jurist, philosopher and scientist. But he most likely never had bacon peanut brittle. If he had, it would have become as popular as English toffee. In his honor, two baconeers from Atlanta are making Sir Francis Bacon Peanut Brittle. The…
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There’s lots of tomato sauce on the shelves, but look at the ingredients panel: Most of it is chock full of sugar/HFCS and salt. Antonio Boffa emigrated from Italy after World War II, opened a restaurant in 1951 and made his sauces the old-fashioned way: with the best ingredients, bursting with flavor, without need for…
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