[1] This recipe adds circles of sweet mini-bell peppers to the conventional tomato salsa ingredients (photo ˙ Melissa’s Produce).

[2] If you’d like to grow your own, you can get the seeds here. Red serranos are typically sweeter and slightly less crisp than the green ones, and can sometimes be a bit hotter. The heat is not related to the red color, but to the ripeness of the chile pepper (photo © White Harvest Seed).

Chef Tom Fraker of Melissa’s Produce whipped up this fresh salsa recipe for Cinco De Mayo, in just five minutes. Make it a few hours before or the day before to allow the flavors to meld.

Check out the Scoville Scale, which measures the different heat levels of each type of chile.

> May is National Salsa Month.

> The history of salsa.

> The different types of salsa: a photo glossary.

> 15 more salsa recipes.
 
 
RECIPE: FRESH TOMATO & BELL PEPPER SALSA
 
Ingredients For 3 Cups

 
Plus:

 
Preparation
 
1. ADD the onion, peppers and tomatoes in a mixing bowl. Next, add the bell peppers and garlic.

2. CUT the lime in half and squeeze the juice into the bowl.

3. ADD the cilantro and salt and mix well.

We love fusion food: when to different cuisines mix it up. Mexico meets Italy in this Loaded Mexican Pizza recipe for Cinco de Mayo.

> The history of pizza.

> The history of Cinco de Mayo.

> 85+ Cinco De Mayo recipes.
 
 
RECIPE: LOADED MEXICAN PIZZA

This recipe makes a 12-inch pizza. It is vegetarian but you can add meat.

We added Oaxaca cheese, the Mexican version of mozzarella, because we like stretchy cheese and you can never have too much cheese on your pizza.

Total prep and bake time is 30 minutes.

Thanks to Taste of Home for this yummy recipe.
 
Ingredients For 6 Slices

 
Preparation

1. MASH the black beans in a small bowl. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeño and garlic.

2. PLACE the crust on an ungreased 12-inch pizza pan and spread it with the bean mixture. Top with the tomato mixture and the spinach.

3. SPRINKLE with the cilantro, hot sauce, Cheddar cheese and pepper Jack cheese (and optional Oaxaca/mozzarella).

4. BAKE at 400° for 12-15 minutes or until the cheese is melted.

5. STORE any leftovers in an airtight container in the refrigerator for up to 4 days.
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Come and get it! Mexican ingredients atop an Italian pizza crust (photo © Taste Of Home).

[2] A ball of stretchy Oaxaca cheese, Mexico’s answer to mozzarella (photo © Mexico Food And Travel).

[3] Cumin, native to Asia, Africa, and Europe, is used all around the world to flavor dishes (photo © The Spice House).

[4] A bunch of fresh cilantro (photo © Good Eggs)

Today we welcome the new DOLE® Golden Selection® Pineapple, bred to be the sweetest and juiciest yet—you can even eat the core.

It’s also an smaller pineapple: The base is just 4-1/2 inches high by 3-1/2 inches wide, enough to cut a thick slices for a family of four.

Or, give one to each person celebrated at your Mother’s Day or Father’s Day dinner. Just tie a ribbon around the neck!

The Golden Selection Pineapple arrives at select supermarkets this month, so look for it. You’re in for an indulgent taste experience.

It’s our Top Pick Of The Week!
 
> The history of pineapple.
 
 
AN EXCLUSIVE PINEAPPLE

Sustainably grown in Costa Rica, the new fruit has been expertly cultivated to taste sweeter with a more vibrant tropical flavor that balances the pineapple’s customary sweet-and-tart profile.

In fact, less than 6% of all Dole pineapples possess the taste and appearance qualifications necessary to be tagged as a Dole Golden Selection Pineapple.

The juicier and more aromatic and golden pineapple was bred in response to consumer demand for a sweeter pineapple-eating experience.

The new fruit will be available in limited quantities based on seasonality and the size of the crop.

“In the 122 years that Dole has been cultivating pineapples in Hawaii, Central and South America and throughout the tropics, we’ve learned what it takes to grow the world’s best,” says Dole.

“While all Dole pineapples are tender, sweet, and packed with nutrients, healthy enzymes, and Vitamins B6 and C, these new Golden Selection Pineapples glow and taste just a little brighter.”

Melanie Marcus, M.A., R.D., Dole’s nutrition and health communications manager, has selected a number of dishes from Dole’s vast online recipe library that best showcase the enhanced sweetness of the DOLE® Golden Selection® Pineapple, including:

 
 
THE HISTORY OF DOLE PINEAPPLES

Dole Food Company has been the global leader in pineapples since 1901. No one in the continental U.S. knew about them until Dole Food Company became a pineapple powerhouse.

In 1901, James Drummond Dole (1877-1958), an 1899 graduate of Harvard with degrees in business and horticulture and a passion for farming, headed to Hawaii that same year. (Dole was a cousin, once removed, of Sanford B. Dole, who was born in Honolulu to missionary parents, and was President of the Republic of Hawaii from 1903-1915.)

At the tender age of 22, he purchased a 64-acre government homestead in the central plains of the island of Oahu. After experimenting with a number of crops, he settled on planting pineapple.

He started the Hawaiian Pineapple Company, which eventually became the Dole Food Company. While the company produces plenty of other food products, it’s perhaps best known for its pineapples.

Dole was credited with developing the pineapple industry in Hawaii, and became known as the “Pineapple King” [source]

Dole became one of the world’s largest producers and marketers of high-quality fresh fruit and fresh vegetables, an industry leader in many of the products it sells, as well as in nutrition education and research.

For more information, visit Dole.com.

[1] The new Dole Golden Selection pineapple (photos #1, #2, #4, and #5 © Dole Foods).

[2] A pineapple growing on its stalk.

[3] James Drummond Dole, circa 1927 (photo courtesy Wikipedia).

[4] Cool Summer Gazpacho Salad. Here’s the recipe.

What food is celebrated on April 27th? It’s National Devil Dog Day!

Drake’s Bakeries, originally known as Drake’s Cakes, introduced the Devil Dog—essentially a whoopie pie shaped like a hot dog—in 1926. The two layers of devil’s food cake filled with cream really took off.

> In addition to a recipe for homemade devil dogs, below, check out the recipe for Mini Garden Cakes (photo #2).

> The history of devil’s food cake.

> The history of cake.

> The different types of cakes: a photo glossary.
 
 
We’ll pay tribute to the snack cake shortly.

But the real story begins with U.S. Marines.
 
 
THE HISTORY OF DEVIL DOGS

Thanks to the article, “Bulldog Mascots in the Marine Corps” by Ellen Guillemette, a historian at the Marine Corps Recruit Depot Museum Foundation.

During the fierce and tenacious fighting of the Marines at Belleau Wood during World War I, the Germans began to call their opponents “Teufel-Hunden,” which translates to Devil Dogs.

Teufel Hunden were wild, ferocious, and vicious mountain dogs of Bavarian folklore.

The sobriquet stuck among the Marines, who used the English translation.

It wasn’t long before a recruiting poster painted by Charles B. Falls appeared, showing a dachshund wearing a spiked helmet and Iron Cross. The dog was running away from an English bulldog wearing a helmet with the globe and anchor insignia on it (photo #5).

You can order a copy from Fine Art America.

The poster also inspired Drakes Cakes to make a devil’s food snack cake. More about that in a minute.
 
 
THE MARINES CREATE A DEVIL DOG MASCOT

Charles B. Falls’ recruiting poster led the Marines to select the bulldog as their mascot.

The first mascot bulldog was named “Jiggs” after a popular personality in the cartoon strip “Jiggs and Maggie.”

Jiggs (photo #6) “enlisted” in the Marine Corps on October 7, 1922 and was issued a service record book, a custom already in effect for mascots in the U.S. Navy and Marine Corps.

General Smedley D. Butler* (photo #6) himself signed Jiggs’ enlistment papers and appointed him a sergeant major. Jiggs received worldwide recognition, appeared at all sporting events where Marines played, and everywhere else that his presence might draw public attention and enhance the morale and spirit of Marines.

Many Marine Corps athletic teams were called the “Fighting Bulldogs.”

Sergeant Major Jiggs’ death, on January 9, 1927, was mourned throughout the Corps. His satin-lined coffin lay in state in a hangar at Quantico, surrounded by flowers from hundreds of admirers. He was interred with full military honors.

Former heavyweight boxing champion, James J. “Gene” Tunney, who had served with the Marines in France, donated his English bulldog, to become the next mascot. The dog, which was renamed Jiggs II, died in 1928.

During the 1930s, 1940s, and early 1950s mascots were all named “Smedley,” a tribute to Major General Butler. But towards the end of the 1950s, when the last Smedley passed, there was a new dog in town.

On July 5, 1957, Chesty I made his debut at Marine Corps Barracks, Washington, D.C., beginning a new dynasty.

Over the years, numerous English bulldogs have faithfully served at the Barracks, some receiving formal burial honors within the Barracks’ hallowed grounds.

The current “Chesty” dynasty honors the most famous Marine, Lt. Gen. Lewis B. “Chesty” Puller Jr (1798-1971).

During the Jiggs era, in August 1918, Chesty Puller dropped out of the Virginia Military Institute to enlisted in the Marines. He redeployed to Nicaragua after a brief stint in the U.S., and would serve in China before World War II.

Puller served at Guadalcanal, in Korea, and earned five Navy Crosses over his career, becoming the most decorated marine in the history of the corps. His leadership, daring and bravado during World War II and the Korean War would make him one of the most legendary Marines who ever wore the uniform.

We thank all Marines and all American troops for their service.
 
 
NATIONAL DEVIL DOG DAY BECOMES A HOLIDAY

It was not the marines, but Sean Alexander Sobel who founded National Devil Dog Day in 2017.

His grandfather, Howard Leslie Sobel, introduced Devil Dogs to the family when Sobel was a child, Sean wanted to share the history of the snack.

In 2017, Sobel created the holiday, which was first celebrated in 1918.

Coincidentally, also in 2017 Drake’s introduced Fudge Dipped Devil Dogs (photos #3 and #4) [source].

By the way, we’ve been unable to locate Sean Alexander Sobel online, so we don’t know anything more about him: where he lives, what he does, how he made the holiday happen, etc. If you know, gives us a shout.

Now, are you ready to bake some Devil Dogs?
 
 
RECIPE: HOMEMADE DEVIL DOGS

Unlike the commercial version, this recipe is all natural. You’ll taste a big difference.

In fact, for fun, taste your homemade Devil Dog next to the store-bought version.

You can also turn this recipe into ice cream sandwiches. Instead of making the filling, use softened vanilla ice cream and place the completed sandwiches in the freezer.

Thanks to Dying For Chocolate for the recipe.
 
Ingredients For The Cake

 
Ingredients For The Filling

 
Preparation
 
1. MAKE the cake. Preheat the oven to 400°F. In medium bowl with electric beaters, blend together the egg, shortening, and sugar. Continue to beat while adding the milk and vanilla.

2. SIFT together in another bowl the remaining cake ingredients: flour, cocoa, salt, and baking powder.

3. SPOON onto a lightly greased cookie sheet tablespoons of batter, creating strips about 4 inches long and 1 inch wide. Bake for 5-6 minutes until done. Cool.

4. MAKE the filling: Put the butter in the bowl of stand mixer fitted with the whisk attachment. Cream until fluffy (about 4 minutes).

5. ADD the confectioners sugar, marshmallow cream, and vanilla and continue mixing on low speed until combined, fluffy, and smooth (about 2 minutes).

[1] An iconic American snack cake, Devil Dogs (photos # 1, #3, #4, #6, #7, #8 © Drake’s Cakes | McKee Foods Corporation).

[2] How do you turn devil dogs into these mini “garden cakes?” Here’s the recipe, created by Party Pinching (photo © Party Pinching).

[3] A newer addition: Fudge Dipped Devil Dogs.

[4] Fudge Dipped Devil Dogs and milk.

[5] The original Devil Dogs: a Marines recruiting poster from World War I. You can buy the poster here (photo © Fine Art America).

[6] Marines Major General Smedley D. Butler with Jiggs, the first mascot “devil dog” (photo © Marine Corps History Division Archives).

[6] Devil Dogs for dessert?

[7] Exactly!

[8] The sun sets on National Devil Dog Day.

7. COVER and chill for at least 1 hour before serving. The cakes will keep in refrigerator, covered, for up to 5 days and can be frozen for 2 months.
 
 
> Here’s a more sophisticated recipe from Serious Eats.
 
 
________________

*During his 34-year career, Major General Smedley Darlington Butler, nicknamed the Maverick Marine, fought in the Philippine–American War, the Boxer Rebellion, the Mexican Revolution, World War I, and the Banana Wars. (The Banana Wars comprised a series of conflicts that consisted of military occupation, police action, and intervention by the U.S. in Central America and the Caribbean following the end of the Spanish–American War.)
 
 
 

[1] Try Starbucks At Home limited-edition spring flavors (photo © Custom Mug Cup).

[2] Spring Day Blend is our new every day coffee (photos #2, #3, #4, and #5 © Starbucks).

[3] A sweet treat: Brown Sugar Cinnamon.

[4] Coconut lovers will delight in Toasted Coconut Mocha.

[5] Brown Sugar Cinnamon Cold Brew with Oatmilk Ice. The recipe is below.

While there’s a Starbucks cafe on the next block, we keep a big supply of K-cups at home for instant gratification. It’s our first cup of coffee in the morning.

If you like to make your coffee at home in the morning (or any other time), Starbucks At Home presents three limited edition springtime flavors in ground and K-cups…plus one Cold Brew.

Let’s take a look. But first:

> The history of coffee.

> The different types of coffee.
 
 
NOW: BREW A CUP OF SPRINGTIME!

Spring Day Blend

This wonderfully balanced and smooth medium-roast coffee (astute palates will find notes of dusted cocoa and dried fruit) was a hit with us. We’re buying more while it’s still on the shelves. It’s a great all-purpose coffee whether drunk black or with milk and sweetener.

It’s available in K-cups and ground.

We like it so much that Spring Day Blend will hopefully become our year-round blend. The only challenge? It will sell out, so we need to figure out where to put a dozen boxes of K-cups in our little New York City kitchen.
 
 
Brown Sugar Cinnamon

This year marks the debut of the a brand-new flavor: Starbucks® Brown Sugar Cinnamon, in Cold Brew concentrate, K-Cup pods, and Ground.

It was inspired by a Starbucks café favorite, that’s delicious hot or iced. Check out the recipe below for Brown Sugar Cinnamon Cold Brew with Oatmilk Ice.
 
 
Toasted Coconut Mocha

We must admit a fondness for Toasted Coconut Mocha flavored coffee, available in K-Cup® pods and Ground.

We first tried last year, and purchased extra boxes to last us—so we thought. But we ran out, so this year we’re buying even more this year.
 
 
GET YOUR SPRING STARBUCKS

Head to Amazon, Target, Walmart, or your favorite retailer.

For more information, head to AtHome.Starbucks.com.
 
 
BROWN SUGAR CINNAMON COLD BREW WITH SPICED OATMILK ICE

Elevate a glass of cold brew with sweet-and-spiced oatmilk ice cubes, in a glass of new Starbucks® Brown Sugar Cinnamon Cold Brew (photo #5).

It takes just 3 minutes, plus 4 hours to freeze the ice cubes.

If you prefer dairy milk, use whole milk cow’s milk (or use a different non-dairy milk).

Ingredients Per Glass

 
Plus:

 
Preparation

1. MAKE the oatmilk ice cubes: In a measuring cup with a spout, combine the oatmilk, brown sugar, and cinnamon. Stir until sugar dissolves.

2. POUR the oatmilk mixture into ice cube trays. Freeze until solid—usually 3–4 hours.

3. PREPARE the cold brew by combining concentrate and water. Chill.

4. ASSEMBLE: Fill a tall glass with oatmilk ice cubes to a half-inch below the rim. Pour in the chilled cold brew to a half-inch below the rim. Top with oatmilk to taste.