Peach salsa is always a top-seller, but we think mango salsa is even more exciting. It’s so sophisticated on top of fish, chicken, with pork or tortilla chips—and it’s easy to make a delicious version at home. Combine diced tomatoes, mango, red onion, chopped mint and lime juice. Add a splash of cider, red wine vinegar or flavored vinegar. Click here for a mango chile vinegar from Gennari’s that’s also splendid for fruit salads, green salads, bread dippers and anyplace else you need vinegar and extra flavor. For more salsa recipes, check out THE NIBBLE’s Salsas, Dips & Spreads section. And to learn about the different types of salsa, read our Salsa Glossary.
This carmelized salmon with cherry-mango salsa is a perfect summer dish. You can find the recipe here.
Mount McKinley, a Nibble Top Pick, is a shepherd’s-style aged goat cheese unfamiliar to most people: sharp, earthy and nutty. Photo by B.A. Van Sise.
The next time you’re deciding on what cheeses to serve, select the entire group from either goat’s or sheep’s milk. From fresh chèvre to blue to Parmesan- and Cheddar-like goat cheeses, for example, you and your guests will experience goat (or sheep) cheeses in a new light. People who may only be familiar with fresh chèvre logs and aged pyramids will be surprised and delighted by what the milk produces in other styles of cheese. Include quark, a yogurt-like cheese, for a complete picture. As an added bonus for those who have lactose problems, goat’s and sheep’s milk cheeses are easier to digest than cow’s milk cheeses. You can learn more about fine cheese in the Gourmet Cheese section of THE NIBBLE online magazine.
These tiny Dough Ray Me cookies, a Nibble Top Pick, make a perfect companion for tea time.
When was the last time you had afternoon tea? Most of us have forgotten about the ritual that used to be part of everyday genteel life. Even if you prefer coffee to tea, this elegant social and gustatory delight should be experienced more often—if only as a reason to get out the good china, see your friends and enjoy those delightful little sandwiches and pastries. Revive the art of the tea party: Be the kick-off host and get your circle of friends to take turns hosting tea on the last Sunday of the month (or whenever). It’s much easier than preparing brunch, and since tea begins at 4 p.m., you don’t have to wake up early. Click here for a good book to start you on your way (the book can be passed from host to host). Learn how to brew the perfect cup of tea at THE NIBBLE online magazine.
May 14th-20th is American Beer Week, so take some time to celebrate. Unlike wine, beer is meant to be drunk fresh, within 90 days of bottling. Over time, beer oxidizes; while some bottles are perfectly drinkable a year later, others are “skunky” or flat and watery. Some major brewers print “best by” dates on their labels, but foreign and craft brewers generally don’t. What can you do? Don’t stock up: Buy only what you need each month. Purchase fine beers at stores that have good turnover. E-mail your Congressional reps that all beers should be dated, just like other foods. And if there’s a code on the bottle, try to crack it—often the company’s website will provide a translation key. Read more about beer in the Premium, Craft & Microbrews section of THE NIBBLE online magazine.
Who wouldn’t want to stock up on O’Hara’s Irish Stout (a Nibble favorite)? But keep it fresh by only buying a one-month supply at a time.
