THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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March 28, 2010 at 7:14 am
· Filed under Easter
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Bake or buy cupcakes to make these Easter
flower cupcakes. Photo courtesy McCormick. |
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Easter Sunday is a week away. If you haven’t finalized your Easter menu yet, we have two new recipes:
If you’re not cooking Easter dinner, how about Easter brunch?
Find more Easter ideas by selecting “Easter” from the navigation menu in the right column. |
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March 27, 2010 at 8:00 am
· Filed under Candy & Confections, Easter
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| Marshmallow Peeps are an Easter tradition in many homes. In our childhood we were delighted by them; some people find them iconic.
But over the years they’ve tasted worse and worse to us—artificial flavor, and more texture than flavor at that! Perhaps it’s the carnauba wax.
Sorry, Peeps, we’ve replaced you with all-natural, pillowy soft and incredibly flavorful gourmet marshmallows. If your palate demands the best, buy a marshmallow that tastes out of this world.
Check out our review of gourmet marshmallows and you’ll never look at a marshmallow the same way again. |
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Blackberry marshmallows from Gateau et Ganache. |
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March 27, 2010 at 7:35 am
· Filed under Food Holidays, International Foods, Recipes
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Paella mixta, one of the three most popular types of paella. Photo by Monkey Business | Dreamstime.. |
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Paella is one of the world’s great rice dishes. It was first created in Valencia, a region on the East coast of Spain, and was originally cooked over a fire in the fields as a communal lunch for agricultural workers.
The dish has evolved over the centuries—the original paella had no conventional meat or seafood, but was made with the more affordable snails!
Paella has become a great party dish. Not only do the current ingredients—chorizo, chicken, seafood and other proteins—make it a delicious and fun main course, but it makes a great buffet centerpiece for parties.
Celebrate National Paella Day on March 27th. Enjoy the history of paella and a paella recipe and then plan a party or a large family gathering.
Find more world recipes in our International Foods section.
To get the daily food holiday, sign up for our tweets at Twitter.com/thenibble.
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March 26, 2010 at 7:58 am
· Filed under Easter, Wine
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| What wines are you serving with Easter dinner?
Forget the same old, same old. Pour something special to talk about over Easter dinner.
Think of Lachryma Christi (“Tears of Christ”). Or Saint Joseph “Offerus” from Jean Louis Chave: It comes from France’s great Rhone appellation named after Joseph of Arimathea, who donated his own prepared tomb for the burial of Jesus after the crucifixion.
Both wines are delicious and can precipitate a dinner table discussion about the meaning of Easter. Read more about them.
Find more information about wine in our Wine Section. |
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Serve a real Easter wine this year. Photo
courtesy Australian Lamb Council. |
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March 26, 2010 at 7:43 am
· Filed under Chocolate, Easter, Giftable
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Please hop our way this Easter. Photo
courtesy Vosges Haut Chocolate. |
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At Vosges Haut Chocolat, the Easter bunnies are of a more flavorful species.
Four exotic, solid chocolate bunnies are ready to hop your way:
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