Danny’s Macaroons update the classic
coconut macaroon to 21st century flavors.
Photo courtesy Danny Macaroons.

We grew up loving Mounds and Almond Joy candy bars, but as our palate for better chocolate grew, we switched to chocolate-dipped coconut macaroons made by artisan bakers. Ah, sweet addiction!

A brief history of macaroons: Coconut macaroons exist mostly because of Passover, the Jewish holiday that proscribes leavened baked goods, among other foods.

The original macaroons were almond meringue cookies similar to today’s amaretti, with a crisp crust and a soft interior, made from egg whites and almond paste. While details are unclear, some historians believe they were first made by Italian monks in the late 15th century.

Benedictine nuns brought the recipe to France in 1533, where the baked treat later evolved into the ganache-filled sandwich cookies—macarons—that we know and love today.

Meanwhile, back in Italy, Jews adopted the cookie because it had no flour or leavening and could be enjoyed during the eight-day observation of Passover. The recipe was introduced to other European Jews and became popular as a year-round sweet. Over time, coconut was added to the ground almonds and, in certain recipes, replaced them.

Coconut macaroons have remained popular in the U.S. and the U.K., where they appear on cookie platters year-round. Here’s the full history of macaroons and macarons.

Dan Cohen, the founder of Danny Macaroons, learned his craft 10 years ago, baking macaroons for Passover and tweaking his recipe over time. Unlike commercial varieties, the centers of Danny Macaroons are soft and moist, while the exteriors are appropriately crisp.

Following the flavor zeitgeist, Danny developed 45 different flavors, which are available in rotation. Currently on the menu: plain macaroons plus Black Chocolate Stout, Baileys McRoons, Bourbon, Chocolate Almond, Chocolate Caramel, Chocolate Dipped, Guava, Maple Pecan Pie, Red Velvet and Salted Caramel.

Buy them online at DannyMacaroons.com. The macaroons cost from $12 to $18 per half dozen, depending on flavor.

Are they an appropriate Valentine gift? Absolutely!

FIND MORE OF OUR FAVORITE COOKIES AND COOKIE RECIPES.

Fans can watch the reruns with a pint of Liz Lemon frozen yogurt, the latest flavor from Ben & Jerry’s. A refreshing Greek frozen yogurt in lemon with a blueberry lavender swirl, the flavor promises to be as sweet and tart as Liz Lemon herself.

Liz Lemon, the flavor, is now launching in Ben & Jerry’s scoop shops and pints will hit grocers’ freezer cases by the end of the month.

In syndication and in the freezer, Liz Lemon lives on.

Ben & Jerry’s launched their Greek frozen yogurt line a year ago. It’s a favorite of everyone at THE NIBBLE. Here’s our original review.

*The show was loosely based on Fey’s experiences as head writer for Saturday Night Live.
  

Top shelf alcohol infuses the ganaches in
these bonbons. Photo courtesy Twice The
Vice.

But not everyone can get them. Due to their high alcohol content, the chocolates can only be mailed to adults in the 19 states that allow purchase of alcohol by mail (AZ, CA, CO, FL, HI, IL, KY, LA, MA, MD, MN, MO, NJ, NH, NV, NY, TX, VA, WA). If your state isn’t listed, petition your legislators: Twice The Vice is worth the effort.

We’ve enjoyed other brands of alcohol-filled chocolates. But chocolatier Craig Boreth has created the superior winning line: redolent of the flavor of fine spirits while not overwhelmed by them.

While the regular collections are superb, the Spirits of Romance Collection is de rigeur for Valentine gifting.

The box contains 16 bonbons in Champagne, Chocolate Martini, 18-Year Scotch and Hazelnut Liqueur. It’s $44 and worth it, for both the taste sensation and the long-lasting memories.

Head to the online store at TwiceTheVice.com.

Here, food stylist and photographer Kelly Sasuga used green and red radicchio leaves, creating an eye-catching presentation.

What should you fill the leaves with? Anything you like, but here are some ideas:

 
 
ADD A GARNISH

A garnish of microgreens makes any hors d’oeuvre more attractive, sophisticated and flavorful.

If you can’t find microgreens, use snipped fresh parsley or other fresh herb for a big flavor enhancement.
 
 
DO IT EVERY DAY

If you want to eat more veggies, use radicchio spoons instead of bread to eat your daily tuna or egg salad.
  

Last year’s finalists’ dishes. Photo courtesy
San Pellegrino.

“Top Chef” draws its contestants from the kitchens of fine restaurants nationwide. But where do you turn for recognition if you’re not yet a chef, sous chef or even a line cook?

There are culinary school competitions, of course, and at least one of them—the San Pellegrino Almost Famous Chef Competition—has a spectacular prize: $20,000 (nice) plus a year of paid internship at the restaurant of one of the finals judges (a great career opportunity). Contestants prepare a signature dish and are judged on technical skill as well as creativity and presentation.

While there’s only one top prize, every contestant is a winner, gaining exposure to prominent local chefs and members of the media who judge and mentor them along the way. As everyone knows, in life it’s not only about the talent, it’s about the connections. Everyone who enters gets to make good contacts. Since it was established in 2002, the program has helped to launch hundreds of culinary careers.

Judges for this year’s finals include executive chefs Massimo Bottura of Osteria Francescana in Modena, Italy, Jean Joho of Everest in Chicago, Susur Lee of Lee Restaurant in Toronto, Tony Mantuano of Spiaggia in Chicago, Mark McEwan of One in Toronto, Rick Moonen of RM Seafood in Las Vegas and Michel Richard of Citronelle in Washington, D.C.

The national winners from 2011 and 2012 both hailed from Kendall College in Chicago, and are now working at two of Chicago’s finest restaurants: Blackbird and Everest. The 2010 regional winner is now teaching at Kendall College.

However, the Kendall winning streak was interrupted this year: While a Kendall College student won the regional People’s Choice Award, the regional winner headed to Napa Valley hails from from Sullivan University in Louisville, Kentucky.

See the beautiful food and the winners on the Almost Famous Chef Competition Facebook page.