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Some of the most refreshing desserts are the simplest. Put fresh fruit salad in a wine goblet and cover it with a fizzy Moscato d’Asti, a sweet sparkling wine from Italy (our favorite is La Spinetta from Rivetti, with an amazingly low alcohol level of around 6%, similar to beer). The sparkling wine elevates the fruit…
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These four are must-trys. Photo by Hannah Kaminsky | THE NIBBLE. Joan Bernstein’s family has been farming on Long Island—the native word is Paumanok—for more than 100 years. Working with the fruits of the land is in her DNA. When life gives you lemons, make lemonade, goes the adage. If they were Meyer lemons—or blood…
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A beer with roasted malts that have coffee notes is the perfect pairing with Beehive’s coffee-rubbed cheese, Barely Buzzed. Beehive Cheese is another wonderful artisan food story. Brothers-in-law working in software and real estate traded fast-paced corporate jobs for green acres, and grinding commutes with briefcases and laptops for quiet mornings turning 500 gallons of…
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Jeni’s uses fresh, local ingredients such as ripe summer strawberries in its Strawberry Buttermilk Ice Cream. July is National Ice Cream Month. We began the month with Ruby et Violette’s cookie dough ice creams; we’re ending it with two more all-stars: Jeni’s Splendid Ice Creams in Columbus, Ohio and Silver Moon Desserts in Los Gatos,…
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Tartlets with four different flavors of Curdelicious fruit curd: An easy and very satisfying dessert. Guests will clamor for more! Photo by Hannah Kaminsky | THE NIBBLE. Do you use fruit curd? Lemon curd is perhaps the most familiar variety, a creamy spread made with sugar, eggs and butter (in the richer recipes), flavored with…
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