[1] The winner: Boston Cream Pie. Here’s a recipe. (photo © Taste Of Home).

[2] Bumbleberry, a mixed berry pie. Here’s a recipe (photo © King Arthur Baking).

[3] Sweet, tart, and crisp Honeycrisp apples are great for pie—and everything else. Here’s the history of apple pie and numerous twists on the classic recipe. (photo © Good Eggs).

[4] This strawberry pie has a touch of balsamic for an exciting layer of taste. Here’s the recipe along with how to buy strawberries (photo © The Baker Chick).

[5] The history of pecan pie and a delicious recipe (photo © Good Eggs).

[6] Key lime pie: light, tangy, delish. Here’s a recipe and the history of Key lime pie (photo © David Hsu | Dreamstime).

[7] Peanut butter pie: what could be better? Here’s a recipe (photo © King Arthur Baking).

[8] A pan of Wildberry Slab Pie. Here’s more about slab pie (photo © King Arthur Baking).

National Pi Day is celebrated across the U.S. on March 14th. Founded in 1988 by physicist Larry Shaw, March 14th was selected because the numerical date (3/14) represents the first three digits of the mathematical constant π (pi), which is approximately equal to 3.14.

It also happens to be Albert Einstein’s birthday (photo #9)!

Pi Day is a day celebration among mathematicians, engineers, physicists, educators, and students. There are pi memorization competitions* along with discussions on the significance of pi in various fields of science and engineering.

But what about the rest of us? Some time, somewhere, someone got the idea of baking a pie with the π symbol on top. That caught on: Today’s a day for pie-baking?

But what about the rest of us? Well, we can find the nearest piece of pie and dig in Even though there’s an official National Pie Day on December 1st, individuals and communities find a delicious way to engage with the spirit of the day.

Schools, bakeries, and households across the country partake in pie-making and pie-eating contests, pie bake-offs, and even educational events that incorporate pie recipes to teach mathematical concepts.

Pies in America come in an astonishing variety, each telling a story of regional ingredients, historical traditions, and cultural influences.

Mixbook, a #1-rated photobook company, conducted a survey of 3,000 devoted pie aficionados to discover how far they would be prepared to travel for that perfect pie experience; that is, savoring a state’s signature pie right where it belongs. Each state boasts its signature pie, an edible emblem of its culture and local produce

March 14th is National Potato Chip Day and March 23rd is National Chip And Dip Day. So there’s no time like the present to introduce our Top Pick Of The Week—the crispiest* potato chip we’ve had the good fortune to encounter: Nantucket Crisps.

Why “crisps?” Because they’re just too crispy to call “chips.”

While every potato chip brand calls its chips crispy (as they should be), Nantucket is indeed the crispiest†.

First, hats off to the flavor developer. This may be the best line of flavored chips we’ve ever tasted. The flavors are impeccable: exactly right, not too much, not too little, the layering of tastes just perfect.

Second, a shout out to the artist who designed the packages. The artwork on each bag is beyond cool. It doesn’t show its best in the small photos here, but we could see a potato chip fanatic acquiring framed prints for his walls. (Nantucket Crisps sell other merch including tees and stickers, but not [yet] prints.)

> Below: ways we used Nantucket Crisps in recipes for each meal of the day.
 
 
NANTUCKET CRISPS FLAVORS

On to those fabulous flavors: All are named for places in Nantucket.

 
We’ve had many a chip in each category, and have to express joy that flavors like BBQ, Sweet Onion, and Jamaican Jerk are so perfectly executed.

They don’t leave a taste of sugar on the palate like so many brands. There’s just the delectable, natural layering of flavor that leaps off the chip.

Seasonal Flavors

We had the opportunity to taste one of the seasonal flavors, Stuffing Terrific. It won’t be back until fall, but we wait with anticipation.

The chip is redolent of fresh sage, just like good stuffing, and would be delightful to serve with drinks before Thanksgiving dinner.

Photo #5 shows bags of Stuffing Terrific used as place settings‡‡.

What more is there to say, but…
 
 
GET YOUR NANTUCKET CRISPS!

The Nantucket Crisps website sells cartons of 15 two-ounce bags for $35, with free shipping.

Or, check the store locator.

And “Stay Crispy,” says the brand.
 
 
CORPORATE PHILANTHROPY

Nantucket Crisps proudly supports Whale and Dolphin Conservation (WDC), the leading global charity dedicated to the conservation and protection of all whales and dolphins.
 
 
RECIPE IDEAS FOR POTATO CHIPS

We had fun using Nantucket Chips in every meal of the day:

 
 
MORE TO KNOW

 
 
MORE POTATO HOLIDAYS

[1] The best BBQ chip we’ve ever had: a just-right balance of salty, spicy, and sweet (all photos © Nantucket Crisps).

[2] In addition to standard chip flavors like BBQ, sea salt, and sea salt and vinegar, Madaket Sweet Onion adds to the options for snacking and recipe inclusions.

[3] Similarly, Stubbys Jamaican Jerk has a perfect balance of jerk flavors.

[4] You can integrate the chips with both casual and elegant foods—from beef tartare to sandwiches.

[5] Instead of chocolate turkeys, this Thanksgiving table is set with bags of Stuffing Terrific chips—a fun idea!

[6] Some Steps Beach Salt & Vinegar chips. Someone, bring a sandwich!

‡Use regular or flavored chips, and omit any salt from the crust recipe, using only unsalted butter. Just crush the chips very finely—even to a powder—before adding to the dry ingredients. Puncture a hole in the bag to let the air out; then use a rolling pin or a wine bottle to crush the chips.

‡‡The name given to both place cards and take-home treats set atop or each plate: a chocolate turkey, candy pumpkin, caramel apple, or non-food gift (last year we gave each person a Thanksgiving-themed spatula we found on Amazon, tied with a ribbon),
 
 

[1] Boxty, Irish potato pancakes. Here’s the recipe (photo © Veggie Desserts).

[2] Coddle, or Dublin coddle, is somewhat like a potato and sausage stew. Here’s a recipe (photo © Wholefully).

[3] Colcannon consists of otatoes mashed with either cabbage or kale. Here’s a recipe (photo © Hannah Kaminsky | Bittersweet Blog).

[4] Irish coffee in a traditional stemmed glass. Here’s a recipe (photo © Sarah Power | Unsplash).

[5] Irish lamb stew. Here’s a recipe (photo © Guinness).

[6] The original Irish soda bread had no currants or raisins. Here’s the recipe (photo © The Baker Chick).

While the modern generation of chefs has created sophisticated fare in the Emerald Isle, Irish cuisine has long been known for its hearty comfort food dishes. If you’d like to make something new for St. Patrick’s Day, here are some of the classics.

> Also see our 100+ recipes for Irish-themed breakfast, lunch, dinner, dessert, and drinks.

> The history of St. Patrick’s Day.
 
 
10 CLASSIC IRISH DISHES

Some of these will sound familiar, some not. We present them in alphabetical order.

All are considered food for the working class.

How about a potluck, so you can assign all of these comfort-food dishes?

Barmbrack: A sweet quick bread filled with sultanas and raisins, barmbrack is an Irish tea bread. Barm is a type of yeast and brack is a loaf of bread. Called it brack for short. During Halloween the loaf is used in a fun fortune-telling game, with coins and other talismans baked the bread. Here’s a recipe. The history of barmbrack.

Boxty: A type of potato pancake made with grated potatoes, mashed potatoes, and sometimes flour—a bit like a cross between a hash brown and a potato pancake. It can be served as a side dish or as a breakfast item. Regional variations exist. The name originates in the 1700s, possibly from the Irish ‘arán bocht tí’, meaning “poor house bread,” due to its humble ingredients. Here’s a recipe (photo #1).

Boxty Dumplings: Similar to boxty pancakes, boxty dumplings are potato-based dumplings that are often served with stews or other hearty meals.

Coddle: A Dublin specialty, coddle is a one-pot dish made with layers of sausage, bacon, onions, and potatoes (photo #2). It is often referred to as a potato and sausage stew. Often cooked to use up leftovers, the only seasonings are usually salt, pepper, and occasionally, parsley. The ingredients are braised in the stock produced by boiling the pieces of bacon and sausage, then simmered slowly for a long time.

Coddle is traditionally eaten as a main meal with bread. The word “coddle” derives from the French caudle which means to boil gently, parboil, or stew. Coddle dates back to the first Irish famine in the late 1700s where anything got thrown into the pot. Here’s a slow cooker recipe.

Dubliners will tell you that coddle is best enjoyed with a pint of Guinness and plenty of soda bread to soak up the juices. Coddle was reputedly a favorite dish of the writers Seán O’Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce [source].

Coddle vs. Stew: While both are hearty one-pot meals, coddle is cooked in layers of vegetables, meat, and potatoes with just a small amount of liquid. A stew is much more like a thick soup with cubed meats, vegetables, or both.

Colcannon: Mashed potatoes mixed with either cabbage or kale, and typically flavored with butter, milk, and sometimes scallions or leeks (photo #3). It’s a classic side dish, especially popular during festive occasions. Here’s the history of colcannon, and here’s a recipe.

The variation called champ includes spring onions (scallions), onions, and chives.

Guinness Pie: A savory pie made with a filling of beef or lamb, vegetables, and a rich Guinness-based gravy. The filling is enclosed in a pastry crust and baked until golden brown. Here’s a modern recipe with puff pastry on top of the filling. Here’s the history of Guinness.

Irish Breakfast: A hearty breakfast that typically includes bacon, sausages, black and white pudding*, eggs, tomatoes, and often, baked beans. It’s a substantial meal designed to keep you fueled throughout the day. Irish breakfast tea is a blend of several black teas, most often a combination of Assam teas and Ceylon teas. It is stronger than English breakfast tea. Due to the strength of the brew, it is usually drunk in the morning (with a considerable amount of milk and sugar).

An Ulster Fry is a breakfast plate served throughout the day: bacon, baked beans, black and white pudding (types of sausage), fried eggs, Irish sausage (bangers), potato bread, soda bread, and tomatoes.

Irish Coffee: Irish coffee is a famous drink that consists of hot coffee, Irish whiskey, and sugar, topped with a layer of cream. Here’s how it was invented, and the original recipe.

Irish Stew: A traditional stew made with lamb or mutton, potatoes, carrots, onions, and sometimes barley. It’s often seasoned with herbs like thyme and parsley, and is slow-cooked to develop rich flavors and tenderize the meat. Here’s a recipe.

Soda Bread: A quick bread made with basic ingredients like flour, baking soda, salt, and buttermilk, and optional raisins. It has a dense texture and a slightly tangy flavor. Traditional soda bread may be either brown or white. It has no raisins or currants. Over time, family recipes evolved to include the addition of currants or raisins, caraway seeds, and/or honey. Here’s the history of soda bread, a classic recipe, and a modern recipe with chocolate and peanut butter!
 
Want dessert? Eat the barmbrack, or:

 
Plus:

 
 
 
________________
 
*Black pudding and white pudding are traditional oatmeal-based sausages that originated as a way for butchers to use offal (animal organs) after slaughter. Black pudding is made with pig’s blood, but other animal blood can be used (duck, goose, ox, venison). The blood gives it a darker color, like dark red or dark brown. The flavor is earthy. White pudding contains no blood, which is why it’s light brown or beige in color, similar to oatmeal. White pudding typically has light flavors of onions and spices. Modern recipes for both consist of suet or fat, oatmeal or barley, breadcrumbs, and in some cases, pork and pork liver, in a natural or cellulose sausage casing.
 
 
 

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

A tasty new way to serve crab, we present this Garlic Noodles with Crab recipe (photo #1) for National Crab Day, March 9th.

Thanks to the California Wine Institute for the recipe, which was developed by Sarah Gim. You can find many more delicious recipes with wine pairings at DiscoverCaliforniaWines.com.

Says Sarah:

“Garlic Noodles with Crab, like many iconic California dishes, is a dish that was born out of the creative fusion of the many different cultures that coexist here in the Golden State.

“In 1970s San Francisco, Vietnamese chef Helene An was inspired by her surrounding Italian neighborhood and cooked noodles using ingredients that were locally available to her.

“She came up with Garlic Noodles and Roast Crab, using umami-rich Asian sauces, Italian Parmesan cheese and Dungeness crab*, a type of crab that lives in the cold waters off the coast of California and the rest of the West Coast.

“Garlic Noodles and Roast Crab are now famous at both Chef An’s original Thanh Long restaurant as well as sister restaurant Crustacean, with locations in both the Bay Area and Los Angeles.

“The restaurant prepares whole Dungeness crab by roasting it, but we’re skipping that step and simply re-warming Dungeness crab that your fishmonger has already steamed for you.

“Look for cooked Dungeness crabs that are bright orange-red and heavy for their size. Dungeness crab is considered a good choice for sustainable seafood.”

Wine Pairing: “A full-bodied California Chardonnay is a perfect pairing for the buttery noodles. For something to balance out the rich flavors, try a bright California rosé.”

The recipe follows.

> The history of crab.

> Crab types and grades of crab meat.

> There are more crab recipes below.
 
 
RECIPE: GARLIC NOODLES WITH DUNGENESS CRAB

Prep time is 10 minutes, and cook time is 15 minutes.

But before you start, watch this video showing how to remove the meat from a Dungeness crab. If you don’t want to do it, consider using soft shell crabs or lump crab meat.

You can make the Garlic Noodles with whatever long, thin noodles you like—spaghetti, linguine, etc. If you have access to fresh pasta (photo #2) or to Asian-style fresh noodles**, use them because they have a subtle bouncy texture that you don’t get from dried pasta.

Similarly, although “Parmesan-style cheese” is an ingredient, you can use any strong grating cheese***.

 
Ingredients For 4 Servings

For The Dungeness Crab

 
For The Garlic Noodles

 
Preparation

1. PREPARE the Dungeness crabs: Bring a large pot of water to a boil. Turn the heat off. Carefully slide the Dungeness crabs into the hot water and let them sit for 10 minutes to warm the crabs.

2. REMOVE the crabs from the hot water to a colander or bowl to drain off the excess water. Rinse out the pot; you will use it for the Garlic Noodles.

3. MELT the butter in a wok or large sauté pan over medium heat. Add the chopped garlic and cook until the garlic is fragrant. Add both warmed Dungeness crabs to the pan. Spoon the garlic butter over the crabs, and using a pair of tongs, gently turn the crabs over a few times to make sure they are entirely coated in the garlic butter. Add salt and pepper to taste (note that the soy sauce, fish sauce, and oyster sauce all have salt).

4a. REMOVE the Dungeness crabs to a serving plate, and drizzle the remaining garlic butter from pan over them. Set the crabs aside while you make the Garlic Noodles.

4b. WIPE out the pan or wok.

5. BRING a large pot of water to a boil, add the noodles and cook according to package directions until al dente. Depending on the type and brand of noodles, the cooking time can be anywhere from 90 seconds for fresh to 12 minutes for dried.

6. SAVE 1 cup of the cooking water, then drain the noodles. Do not rinse them.

While the noodles are cooking, prepare the remaining ingredients.

7. MINCE the garlic cloves very finely.

8. COMBINE in a small bowl the soy sauce, fish sauce, oyster sauce, Parmesan cheese, and optional sugar.

9. HEAT the olive oil in a wok or large sauté pan over medium-low heat. Add the butter and stir until it is melted into the olive oil. Add the minced garlic to the pan and cook until fragrant, about 90 seconds. Do not allow the garlic to brown.

10. STIR the soy sauce mixture into the olive oil-melted butter in the pan. Add the cooked noodles to the pan and toss with the sauce to coat the noodles, about 1 minute. If the noodles and sauce become too dry in the pan, add reserved cooking water to the pan a few tablespoons at a time to loosen the noodles.

11. TRANSFER the Garlic Noodles to a serving platter. Garnish with sliced scallions. Serve immediately alongside the Dungeness Crabs. Each person gets four legs and one claw, i.e., half a crab.

12. STORE any leftover Dungeness Crab and Garlic Noodles separately in airtight containers in the refrigerator. The Dungeness crabs will keep for one day. The Garlic Noodles will keep for two days.
 
 
20+ MORE CRAB RECIPES

 
 
________________
 
*Dungeness crabs can weigh anywhere from 2-4 pounds (1-2 kilograms) per crab. About 30% of that will be actual crab meat. Allot ½ a large Dungeness crab per serving.

Dungeness crab has been compared by some to the flavor of Maine lobster, but more tender. The meat is perhaps the sweetest of the Pacific crabs, flavorful and semi-nutty. Perhaps it’s because of its fine diet: It enjoys clams, other crustaceans and small fish. The crab is named after Dungeness, Washington, but is found from the Aleutian Islands of Alaska south to Santa Cruz, California. Its Latin name, Cancer magister, means “master crab” because it can measure as wide as 10 inches.

**Asian noodles are made with flour milled from common wheat, rice flour, or starch from a tuber or bean. Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt. See the different types of pasta.

***Grating cheeses are aged, hard cheeses. Italian grating cheeses include Grana Padano, Pantaleo (goat’s milk, from Sardinia), Parmigiano-Reggiano, Pecorino Romano, Pecorino Sardo, Pepato (sheep’s milk, Sicily), Provolone (aged), and Ricotta Salata. Other European grating cheeses include Cheddar, Cheshire, Edam, Gouda (aged), Gruyère (aged), Red Leicester, and Queijo de São Jorge (from the Azores).

There are also American hard cheeses, such as Uplands Cheese’s Pleasant Ridge Reserve, America’s most award-winning cheese. Your cheesemonger may have others as well.

†Fish sauce is a liquid sauce made from fermented fish and salt. Though fish sauce can have an intense fragrance directly from the bottle, the final dish does not actually smell or taste strongly “fishy.” Fish sauce adds umami and salt. You can find fish sauce in the condiments or the Asian food section of grocery stores, or online. If you cannot find fish sauce, substitute additional soy sauce or miso paste mixed with water.

‡Oyster sauce is a thick sauce made primarily from oysters. It adds umami and a subtle sweetness to final dishes. Look for a brand that has “oyster” as the first ingredient. Of all the Asian fish sauces, oyster sauce has the lowest salt per tablespoon—but it’s still 492 mg. If you can’t find oyster sauce, substitute an equivalent amount of a mix of half soy sauce and half sugar.

[1] The pièce de résistance: Garlic Noodles with Dungeness Crab (photo and recipe © Sarah Gim | Discover California Wines).

[2] If you have access to fresh spaghetti, it has a bouncier texture than dried boxed pasta (photo © Jakub Dziubak | Unsplash).

[3] French pink garlic is sweeter and milder in flavor than white garlic varieties (photo © Wesual Click | Public Domain).

[4] Use low-sodium soy sauce (photo © Webstaurant Store).

[5] Red Boat is a top-quality Vietnamese fish sauce. Here’s more about Asian fish sauce (photo © 177 Milk Street).

[6] Parmigiano-Reggiano. You can use any domestic Parmesan or any strong grating cheese. Here’s the difference between Parmigiano-Reggiano and Parmesan (photo © London Deposit | Panther Media).

[7] Measuring the olive oil (photo © Hannah Kaminsky | Bittersweet Blog).

Sticks Of Butter[/caption]
[8] If you like your food saltier, use salted butter. Otherwise, use unsalted butter (photo © Go Bold With Butter).

[9] Garnish with chopped scallions [we cut ours with scissors] (photo © Karolina Grabowska | Pexels.

[10] Enjoy a glass of California Chardonnay or rose with your meal (photo © Zwiesel Glas | Facebook).

[1] Banana pound cake Bundt.
> The recipe is below. (photos #1, #3, and recipe © Imperial Sugar).

[2] Use ripe (speckled) or very ripe bananas (photo © Jude Infantini | Unsplash).

[3] Before you get ready to bake, check the freshness of your butter: Cut a very small piece and taste it (photo © Go Bold With Butter).

[4] Imperial Sugar Extra Fine Granulated Sugar.

[5] Very fresh eggs will sink to the bottom of a bowl of water and lie on their sides. If an egg stays at the bottom but stands on its small end, it’s still good—just not as fresh. If it floats: It’s not fresh at all (photo © C.A. Creative | Unsplash).

March 4th is National Pound Cake Day, and we have a special treat: a Banana Pound Cake recipe.

Pound cake is one of our favorite cakes, as is banana cake. Put them together and it’s a lovely marriage.

The recipe was created by By Chef Eddy Van Damme, affectionately known as the “Prince of Pastry”. Chef Eddy is a world-renowned chef, instructor, TV host and author.

Thanks to Imperial Sugar for the recipe. See all of their splendid recipes here.

> Check below for more about Imperial Sugar.

> The recipe is below.

> More pound cake recipes.

> The history of cake.

> The history of pound cake.

> The history of banana bread.

> The history of bananas.

> The different types of cake: a photo glossary.

 
 
RECIPE: BANANA POUND CAKE

Make this cake in a 9- or 10-inch tube or Bundt pan.

Prep time is 20 minutes, and bake time is 2 hours.
 
Ingredients

 
 
________________
 
*If you prefer a less sweet cake, use only 2 cups of sugar. For deeper flavor and softer texture, you can substitute half of the sugar with brown sugar.

†Use the Spoon & Sweep method: Use a spoon to fill the measuring cup with flour until the required amount is obtained. Scooping a measuring cup directly into a bag of flour will firmly pack the flour. This results in in too much flour for recipe. You can substitute cake flour for a finer crumb.

________________
 
Preparation

1. PREHEAT the oven to 325°F. Butter and flour a 9- or 10-inch tube or Bundt pan. Set aside. Using a stand or hand mixer…

2. CREAM the butter until light and fluffy. Add the sugar and mix to combine.

3. ADD the eggs one at a time, waiting for the previously added egg to be fully incorporated. Scrape the bowl often. Whip until mixture is light and fluffy. Add the vanilla.

4. SIFT together the flour, baking powder, and salt. At low speed, add the dry ingredients alternately with banana purée to the butter and egg mixture. Scrape the batter into the prepared pan.

5. PLACE the pan in the oven and bake until the center of cake bounces back when lightly pressed with a finger, or a toothpick comes out clean. Test at 65 minutes.

Depending on your oven and the size of the pan, some ovens may take 65-70 minutes, others 90-120 minutes.

6. REMOVE the cake and let it sit in the pan for 15 minutes before removing.

 
 
ABOUT IMPERIAL SUGAR

Imperial Sugar, established in 1843, is a major U.S. sugar producer based in Sugar Land, Texas. The city itself is named for the company, and the company’s crown logo is featured in the city’s seal!

Imperial Sugar’s family of top-quality products includes extra-fine granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers, and sugar cubes.

There’s also Steviacane®, an all-natural sweetener that’s a blend of high-quality stevia and non-GMO pure cane sugar. Steviacane looks and tastes just like granulated sugar, at only 5-calories a serving.

The products are 100% pure cane sugar and non-GMO and provide consistently delicious results.

Look for the brand at Costco stores across the U.S., at Walmart, and at retailers throughout Texas, Louisiana, Arkansas, and Oklahoma.

Some items are available online from Amazon and Walmart.

None of the eight FDA listed major food allergens are stored, processed, or used on-site at the United States Sugar Savannah Refinery facilities: no milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, or soybeans (also, no gluten).

The line is non-GMO, Allergen-Free*, Vegan, Halal, Feingold® Association listed, and certified Kosher by the Union of Orthodox Jewish Congregations of America. Here’s more about the certifications.

For more information and great recipes, visit the company website.