And be sure to prepare for your trip with our Pasta Glossary.

Yearn no more, foodie friends: Daphne has anticipated your needs; all of these tarts can be in your freezer tomorrow. And what lovely tarts they are! All natural and made from top ingredients; just thaw and serve, plain or with a selection of traditional toppings like whipped cream, or with creative garnishes (suggested on the box). You can feast alone or dazzle guests, send memorable gifts or enjoy indulgent snacks for two (each box contains two 3.5-inch-diameter tarts). You can also buy the delicious, buttery tart shells unfilled, and add your own favorite filling.

Tequila is North America’s first indigenous distilled spirit, a strong distilled alcoholic liquor. It’s made from the blue agave plant (photo #3), and is produced via double-distillation in the area around the city of Tequila, located in the western Mexico state of Jalisco.

The agave plant grows exceptionally well in the volcanic soil of the region, and Mexican law dictates that tequila can only be produced in Jalisco (this maintains the quality of tequila, an important export item).

Mezcal, the precursor of tequila, can be made from five different varieties of agave, is single-distilled, and is made mostly in the Mexican state of Oaxaca.

The traditional drink of choice for Cinco de Mayo, tequila can be used in the classic Margarita or more creative concoctions.

THE NIBBLE has put together a collection of fruity, spicy, and Margarita drinks for your Cinco de Mayo party.

Drink up!
 
 
FRUITY TEQUILA COCKTAILS

 
SPICY TEQUILA COCKTAILS

 
MARGARITA COCKTAILS

 
But wait: There’s more!

 
Every flavor you could desire!
 
 
MORE TO DISCOVER

> The History Of Tequila

> The Different Types Of Tequila

[1] Turn up the heat with a spicy Cabo Jalapeño cocktail (photos #1 and #2 © Cabo Wabo Tequila | Gruppo Campari).

[2] More tequila and spice: the Cabo Almeja cocktail.

[3] The blue agave plant, from which tequila is made (photo © Blue Nectar Tequila).

Then, along with the rest of the food revolution that began in the 1970s, young American chefs and other culinary artists developed a new American cuisine. Along with it came artisan baking, cheesemaking and confectionary. In 1973, amid the Belgian chocolate shops on Madison Avenue, Tom Krön opened Krön Chocolatier with a new American vision of fine chocolate. Other young chocolatiers followed, melding European technique with American flair. Today, America is much like Europe, with numerous cities and towns boasting a notable artisan confectioner.

– Find recipes for flavored butters.
– Read the history of butter.
– Learn all about butter in our seven-page Butter Glossary.
– Use these butter tips.

D’Artagnan black and white truffle butters.