[1] This lidded mug with infuser is available from the Metropolitan Museum Of Art.

[2] Tote bag from Sea Bags.

[3] A lunch box from Zazzle.

[4] A tee shirt from Yizzam.

[5] The waves etched into fine denim at Hedley And Bennett.

[6] We had a double espresso with a piece of this no-bake chocolate espresso cheesecake. Here’s the recipe (photo © Baker By Nature).

[7] If you don’t feel like having an espresso, how about an espresso Martini? (photo © Marilena Baltzaki | Pexels) .

Here’s something special for National Espresso Day, November 23rd, below:

It’s a coffee paean to “The Great Wave off Kanagawa,” a woodblock print that what has been called “possibly the most reproduced print or image* in the history of all art” (excluding stamps, in which case Arnold Machin’s etched profile of Queen Elizabeth II, created for British postage stamps, is the winner).

“The Great Wave off Kanagawa,” is certainly a contender for the “most famous artwork in Japanese history” (photo #6, below).

The print depicts three boats moving through a storm-tossed sea, with a large, cresting wave forming a spiral in the center over the boats, and Mount Fuji in the background.

“The Great Wave off Kanagawa,” often called “The Great Wave” for short, was created in 1831 by Japanese ukiyo-e** artist Katsushika Hokusai. It’s a wood-block print, his most famous work, and is the first in his series, “Thirty-six Views of Mount Fuji.”

It has influenced Western artists and musicians, including Claude Debussy, Claude Monet, and Vincent van Gogh, as well as inspiring wave-centric works by other Japanese artists.

[8] The original wood-block prints were pulled in the 1830s. You can easily find modern paper reproductions online.

> Here’s more about Hokusai.

The Metropolitan Museum of Art owns one of the earliest original impressions of “The Great Wave,” a polychrome woodblock print, ca. 1830–32, off the original keyblock, with object number JP1847 and credit line “H. O. Havemeyer Collection, Bequest of Mrs. H. O. Havemeyer, 1929” Met collection entry.

The Art Institute Of Chicago currently owns three later impressions—“all later impressions‡ than the first state of the design,” per the Art Institute.

Scholars estimate that roughly 8,000 impressions that were printed in the 1830s, only about 100 early “original” impressions are thought to survive today.
 
 
FOR NATIONAL ESPRESSO DAY, WE PRESENT…
 

[9] Mashup art combining classical Japanese woodblock prints with modern elements has become quite popular among contemporary digital artists and illustrators. Treat yourself to a print of this one, by Faissal Thomas, for less than $20. Head to Printler.

The iconic artwork has been reproduced on everything from espresso cups to home goods to clothing to…not a surprise…wall art.

The image depicts a creative adaptation of Hokusai’s “Great Wave,” transforming the iconic wave into a frothy coffee wave inside a mug. This specific adaptation is credited to Faissal Thomas, available through various art print and merchandise platforms.
 
 
> The history of coffee.

> The different types of coffee: a photo glossary.

> The history of espresso.

> The different types of espresso-based beverages: a photo glossary.

> The year’s 25 coffee and espresso holidays.
 
________________
 
*The Mona Lisa and The Last Supper vie in the painting category.ç

**Ukiyo-e (pronounced oo-KEE-yoh-eh) is a genre of Japanese art that flourished from the 17th through the 19th centuries. It’s most famous for its woodblock prints, but it also includes paintings. “Ukiyo” literally translates to “floating world,” and “e” means picture or painting. Thus, ukiyo-e means “pictures of the floating world.”

†The original Japanese title printed on the block is “Kanagawa oki nami ura,” which translates literally as “Under the Wave off Kanagawa.” “The Great Wave off Kanagawa” is just the widely used English nickname for that same print.

‡The 8,000 figure is an estimate, based on how long a keyblock could survive before wearing out and needing repair or replacement. The British Museum notes that “experts have estimated that this might represent around 8,000 prints” and that no exact production records survive. As the wood blocks wore down, the printer kept using them until they failed, so the same 1830s commercial run produced a spectrum from very early to very late states. Once new/replacement blocks were cut (e.g., for the light blue and yellow areas in very late prints), those impressions are still usually considered part of the original 19th‑century commercial production, but they’re visually distinct “late impressions” within that broad run.

Thus, the estimated ~8,000 Edo‑period impressions encompass both ends of the spectrum—from early, high‑quality pulls like the Met’s to later, more worn or modified impressions such as those at the Art Institute of Chicago. The Edo Period (also known as the Tokugawa Period) was a significant era in Japanese history that lasted from 1603 to 1868.

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The Adagio Teas Advent Calendar is a tea lover’s delight: a delightful concept. For tea enthusiasts who love exploring new flavors, this calendar offers the perfect way to count down to the holidays.

Each day reveals a different tea flavor behind one of 24 doors (photo #5), turning a daily tea ritual into a voyage of discovery experience.

The calendar opens like a large book (it’s 8.5″ x 12.75″ x 2″), revealing 24 windowed compartments inside—each concealing a different tea to discover.

The cover of the book hosts none other than the Nutcracker himself; but unlike in the ballet*, here he holds a cup of tea to savor.

The Advent Calendar comes handsomely packaged with festive Nutcracker artwork on the cover. Open it like a book to reveal 24 doors inside, each concealing a different tea flavor to discover.

And there are three options:

 
Each of the 24 individual packets contains enough tea for an 8-ounce cup.

The teas are gluten-free, dairy-free, nut-free, and vegan-friendly.

And may we point out, it’s also a calorie-free, better-for-you gift for those who avoid caloric sweeteners.

We recommend this gift for the person who likes to explore different flavors (i.e., not for someone who only drinks English Breafast).

The teas in each collection can be seen by scrolling down on the order page, and we’ve included a chart of two of the three varieties below. So…
 
 
ORDER YOUR ADVENT CALENDARS NOW!

> Head to Adagio.com.

While the Advent countdown begins on November 30th, it doesn’t matter when the tasting begins.

Simply start whenever it arrives. The joy is in the daily ritual and surprise, not the specific dates.

Adagio Teas’ Advent Calendar transforms a beloved holiday tradition into a flavorful journey. It’s a thoughtful gift that keeps giving throughout the season—perfect for the tea lover on your list.
 
> The history of the Advent Calendar.

> The history of tea.

> The different types of tea and terminology: a photo glossary.

> How to brew the perfect cup of tea.

> The year’s 20+ tea holidays.
 

[5] Open the book: What teas are hiding behind those 24 doors?
________________
 
*The original tale on which The Nutcracker Suite ballet is based was written by E.T.A. Hoffmann (Ernst Theodor Amadeus Hoffmann) and published in 1816. The story is titled “The Nutcracker and the Mouse King” (in German, Nussknacker und Mausekönig). But here’s something few of those who have seen the ballet know: The Nutcracker is actually the nephew and namesake Herr Nathaniel (or Nathanael) Drosselmeier, the clockmaker/inventor who gives his goddaughter Marie the nutcracker. The nutcracker is actually young Drosselmeier, transformed by a curse as relayed in “The Hard Nut” (German: Die harte Nuss), a story-within-the-story told by Drosselmeier. By the end of the tale, through Marie’s love, his human form is restored and he is the “prince” of the magical kingdom in the tale. This backstory does not exist in the ballet; he’s commonly just “the Nutcracker” who is restored to “the Prince.”

[2] The tea selections include black, green, and herbal.

[3] Whether for breakfast, a mid-afternoon break with cookies, or after dinner, each “tea of the day” is a treat.

[4] Pomegranate green tea, a festive holiday flavor.

Scroll down to see the selection of loose teas, regular and decaffeinated.

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[1] Minnie Beasley’s gift tin, filled to the brim with simply delectable almond tuiles (photos #1, #2, #3, and #__ © Minnie Beasley’s).

[2] If you’re ordering for yourself and don’t need the gift tin, your tuiles come in a brown bag. The chocolate flavor, shown here, mixes cocoa powder with the standard almonds, butter, sugar, and flour. This makes the cookie a darker, bronzed color and gives it a chocolate flavor profile.

[3] Seasonal Maple Pecan is a must-try.

[4] The wider tuiles are formed over a rolling pin. The rolled versions are formed over a dowel (photo © King Arthur Baking).

[5] While warm, the cookies can be rolled into a variety of shapes (Abacus Photo).

[6] Classic almond tuiles, shaped like the roof tiles of Provence (Abacus Photo).

[7] What’s the difference between a cream-filled tuile and a cannoli? See the †footnote below (photo © Taste Of Home).

Way back in 2007, THE NIBBLE wrote enthusiastically about Minnie Beasley’s cookies: buttery, lacy almond toffee cookies. They won a gold medal as “best cookie” at the Fancy Food Show the following year and we have been pleased to watch them grow over the years—still a small, artisan brand making each cookie by hand.

This means that you, too, can know the joy of Minnie Beasley’s Almond Lace Cookies*, thanks to her great-nephew Harmon Beasley Canon and his son Jackson, who has taken over the business.

And keeping up with the times, Aunt Minnie’s original recipe is also available in:

 
The cookies have an almost toffee-like consistency: crunchy and buttery with a pronounced almond flavor. They strike that perfect balance between delicate and substantial, sweet and sophisticated.

Lace cookies are a Southern specialty, named for the French tuile baked to create a lacy pattern.

Lady Bird Johnson was known for her recipe. Different bakers made them in different ways, and the warm cookies can be molded into different shapes. But whatever the style, the cookies are a delicate gourmet confection, a special treat.
 
 
How Aunt Minnie’s Cookies, A Family Treat, Went Commercial

Great Aunt Minnie, a Southern lady herself, lived with Harmon Canon’s family during his boyhood in Memphis and he grew up watching her make the cookies for family and friends.

After she passed, Harmon took on the mantle, and was encouraged by friends and family to make them available to the public. A 6-person artisanal bakery was born, the cookies selling out as fast as the team could make them.

They are now being produced by the fourth generation, Harmon’s son Jackson.

Each individually handmade cookie requires a labor-intensive baking process, a commitment to craft that you can taste in every bite.

When Minnie Beasley’s pliable cookies come out of the oven, they’re wrapped around dowel rods, creating crispy cylinders when cooled.

And then, they’re packaged and sent to you.
 
 
GET YOUR COOKIES!

We’re as enthusiastic about these wonderful cookies as we were back in 2007.

Each handmade batch sells out quickly, so head to the website and stake a claim to yours:

> MinnieBeasleys.com.

Don’t forget yourself! Whether you’re enjoying one with a cup of coffee or serving them at an elegant gathering, these cookies elevate any moment into something special.

We’ve got more to say below about the history of tuiles, but first, for your consideration:

> The history of cookies.

> The 10 basic types of cookies.

> Cookie favorites: a photo glossary of hundreds of cookie varieties.

> The year’s 44 cookie holidays.

> The history of tuiles is below.

> Up next: How do the cookies get “lacy?”
 

[8] Yes, please!
 
 
HOW DO THE COOKIES GET “LACY?”

Not all tuiles are lacy (see photos #4 and #5). The delicate “lace” effect is created through “baking chemistry.”

Lace cookies get their name from their delicate and lace-like appearance when the sugar bubbles and creates tiny little gaps in the cookies.

The magic is in the proportions: Lace cookies require a high ratio of butter to flour, with just a small amount of flour (or sometimes ground oats).

The low flour content means there’s minimal structure to hold the dough together, so it spreads extremely thin during baking. The sugar caramelizes and bubbles vigorously in the oven, and as those bubbles form and pop, they create the characteristic openwork pattern.

The result is an ultra-thin, crispy cookie with an intricate pattern of gaps throughout.
 
 
THE HISTORY OF TUILE COOKIES

The French word tuile (pronounced tweel) refers to the curved, terracotta roof tiles that are ubiquitous atop homes in Provence and the Mediterranean basin.

The tuile cookie got its name from its curved shape, mimicking the curved roof tiles.

It’s baked as a flat disc and then, while still hot and malleable, draped over a curved surface (traditionally a rolling pin or wine bottle) to set into an arch. When arranged in rows on a platter, these delicate cookies line up like a the tiled rooftop.

While someone first draped warm dough over a rolling pin, there is no single known “inventor” of the cookie. It evolved in the 17th century or later, once refined sugar became more accessible to the French middle and upper classes.
 
 
The Tuiles Of Southern France

Because its shape is modeled after Provençal roof tiles (photo above), the tuile cookie is linked to the southn of France. These tuiles are typically the tuiles aux amandes (tweels-ohs-ah-mand), almond tuiles.

Crisp, lacy, and golden, they’re made with slivered almonds to simulate the rough texture of the clay tiles.

Because the hot-from-the-oven cookies can be molded into different shapes—cups, spirals, cones, etc.—the roof tile shape began to take on different forms in other regions.

Just as well-known are the tuiles of Northern France, particularly in the styles of the towns of Beauvais and Amiens in the Picardy* region.

 
 
The Evolution of “Petits Fours Secs”

In French baking, the tuile falls under the category of petits fours secs, small dry oven cakes. Their evolution:

 
 
What’s Next?

Savory tuilles have long been made by fine chefs, filled with whipped goat cheese, truffle cream, and the like.

Might they become commercialized as “wine wafers,” e.g. Parmesan/herb or a pesto cream? Perhaps some artisan brand will launch them to the broader public.

Fusion flavors are already part of our everyday cuisine. We nominate Asian variants of the filled rolled wafer—not only popular flavors (black sesame, green tea, red bean…) but those that use coconut milk and rice flour, creating a harder, snappier roll than the buttery French version.

Stay tuned.
 
________________
 
*Picardy is a historical region of northern France, stretching north from the suburbs of Paris and vineyards of Champagne to the beaches of the Bay of Somme on the English Channel. The regional capital, Amiens, is a university city known for its Gothic cathedral, the floating gardens on its canals and Maison de Jules Verne, the famous adventure novelist’s 19th-century home, which is now a museum.

†A tuile is a cookie, made of batter and baked. A cannoli is a pastry, made of dough and fried in oil.
 

[10] An assortment of tuiles, just for starters (Abacus Photo).
 
 

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Yelp has unveiled its 2026 Food & Drink Trend Report revealing the bold global flavors, nostalgic comforts, and creative culinary twists that will define the year ahead.

Based on millions of Yelp searches and reviews nationwide, this year’s forecast highlights how diners are embracing curiosity, comfort, and cultural exploration—from black sesame lattes to Swedish sweets and the next must-try Italian spritz, the Sarti Spritz (recipe below).
 
 
WHAT’S UP FOR 2026?

The standout trends and experiences based on rise in searches:

 
< Here’s the full report, which highlights Swedish sweets like the Princess Cake (photo #4).
 
Below:
 
> The Sarti Spritz recipe.

> About Sarti Rosa apéritif liqueur.

> How Yelp got its name.
 

[7] We’ll take black sesame ice cream. It’s heavenly (photo of Mavens Creamery | Abacus).
 
 
RECIPE: SARTI SPRITZ

The Sarti Spritz uses Campari’s Sarti apéritif liqueur (photo #5), which blends the flavors of blood orange, mango, and passionfruit. It’s meant as a summer sipper, but if you want to pick up a bottle, you may be challenged: Campari has not yet launched it in the U.S.

Still, you can find it online for about $20.

This recipe is courtesy of Campari Group, producer of Sarti Rosa.

NIBBLE HINT: Use rosé Prosecco for more pink color.

> What is Prosecco?
 
Ingredients Per Drink

 
Preparation

1. FILL a large wine glass with ice and gently add the Prosecco (you don’t want to break the bubbles).

2. ADD Sartia Rosa to the glass; next add a splash of Soda Stir gently to combine. Garnish with a lime wedge.
 
 
ABOUT SARTI ROSA

Sarti Rosa has become a popular part of European cocktail culture: an Italian apéritif liqueur with a bright pink color produced by the Campari Group (photo #5).

It has a sweet, fruity, and slightly tart taste, with key notes of Sicilian blood oranges, and tropical accents like mango and passion fruit.

It’s marketed as a fruitier and less bitter than the classic Aperol Spritz. While the latter has an orange hue from the Aperol, Sarti Rosa has a vibrant pink (rosa) hue.

Its lower alcohol volume—around 14% A.B.V.—makes it ideal for a light, refreshing spritz category of cocktails.

The brand name Sarti is a heritage name of a distillery acquired by Campari Group in 1995, Sarti Distillery, established in Bologna in 1885. This gives the new liqueur a stamp of authenticity.
 
 
The Liqueur Was Created In Order To Make The Spritz

That’s right: Sarti Rosa was designed to create the Sarti Spritz. Mixed with Prosecco and soda water (that’s the same recipe as the Aperol Spritz, but with a lime wedge garnish instead of Aperol Spritz’s orange slice garnish).

Campari, which also owns the Aperol brand, felt sure that they’d have another hit.

Sarti Rosa began its market rollout in Europe around early 2025, with a focus on the U.K. and other major markets (but not the U.S., yet).

It quickly gained viral popularity on social media (particularly with the pink Sarti Spritz) as a trendy new summer drink. Exactly as planned.

The creation of Sarti Rosa was a strategic move by the Campari Group to capitalize on and expand the massive global success of the Spritz cocktail category. It:

[1] Indian cuisine is hot—no pun intended (photo Yelp | Biryani Ka Adda | Chicago).

[2] All-you-can-eat is als on the rise. Here, a Sichuan hot pot—quite a feast (photo Yelp | Seapot Hot Pot and Korean BBQ | Plano, Texas).

[3] How about a Matchatini? Here’s the recipe (photo © Dash Of Jazz).

[4] The Princess Cake has been around since the 1930s. It’s a complex cake to make—best left to the professionals. But if you want to try it, here’s a recipe (photo by Rick Holbrook | Styling by Kaitlin Wayne | © King Arthur Baking).

[5] A bottle of Sarti Rosa makes a rosy Sarti Spritz. If you can’t find it locally, look online (Gemini Photo).

[g] You’ll get a deeper pink color if you use rose Prosecco (PHOTO © Guinigi Wines).

Per Gemini:

The pink trend, often tied to “Millennial Pink” or “Barbiecore,” has evolved from a short-lived fad into a major marketing force in the spirits and non-alcoholic sectors.

Not surprisingly, the most significant driver of the pink trend is its “Instagrammability” (or “TikTok-ability”). Brightly colored, photogenic drinks encourage sharing online, which turns into free, viral advertising.

The entire “drink pink” movement arguably started with the runaway popularity of rosé wines in the mid-2010s. Rosé turned pink from a niche, seasonal wine into a symbol of easy day-drinking, summer sipping, and beyond the summer season (“Rosé All Day”).

Seeing the success of rosé, spirits brands started coloring everything pink: pink gin, pink tequila (rosado), pink vodka.

And of course, pink liqueur: Sarti Rosa.
 
 
HOW YELP CHOSE ITS NAME

Since this article was inspired by Yelp, we must give yelp a shout-out, starting with something we’ve long pondered:

When we hear the word “yelp,” our first thought is of a dog in distress.

Yes, the traditional definition of yelp is: To give a quick, sharp, shrill cry or bark, often indicating pain or excitement.

The origin of the word is the Old English gielpan, which meant to boast or cry out loudly. In modern use, it’s often associated with a sudden, noticeable sound. So…Yelp, the website?
 
 
Why the Website Chose the Name

The company’s founders, Jeremy Stoppelman and Russel Simmons, were looking for a short, memorable name for what was originally conceived as an email-based referral network.

The final name was suggested by an early employee, David Galbraith, and it was chosen for these strategic reasons:

[1] Who wouldn’t want a 40-piece box of miniature Middle Eastern pastries (photos #1, #5, #6, and #7 © Dar Baklava).

[2] A beautiful plate of miniature Middle Eastern pastries, ready to serve with coffee (Abacus Photo).

[3] Phyllo dough is as thin as a sheet of paper! This photo shows a gluten-free sheet that is part of a GF baklava recipe (photo © The Loopy Whisk).

[4] A bite-sized Bird’s nest pastry: a phyllo nest with honey and pistachio “bird’s eggs” inside (Abacus Photo).

[5] Another miniature pastry plate, ready for tea, hot or iced.

[6] Handsome gift boxes.

November 17th is National Baklava Day, the perfect day to present our Gift Of The Day: Dar Baklava.

This Middle Eastern dessert is made of layers of phyllo pastry filled with a mixture of ground nuts and sugar. The pastry is brushed with a honey syrup flavored with lemon or rosewater, baked, and sliced.

The earliest form of baklava was made in the 8th century B.C.E. in northern Mesopotamia. The Assyrians layered very thin pieces of dough with nuts and honey, then baked them in wood-burning ovens.

It recipe through the Levant*, and Greek seamen brought the concept back to Hellas.

Fast forward eight centuries or so.

Dar Baklava has created mini versions of baklava and other favorite treats. These miniature pastries are great for snacking, for a small dessert with coffee, or on a pastry tray presentation (photos #2 and #5).

We’ll take a big bite out of Dar Baklava in a minute, but first, for your consideration:

> The history of baklava.

> The different types of pastry: a photo glossary.

> The year’s 15+ pastry holidays.
 
> The year’s 16 Greek food holidays.
 
 
INTRODUCING DAR BAKLAVA & OTHER PHYLLO CONFECTIONS

Dar Baklava is a Chicago-based business founded by a local pediatrician, Sherif Badawy. Why would a physician start a pastry business?

A fitness enthusiast as well as a doctor, Dr. Badawy noticed that the U.S. market lacked a snackable, healthier version of his favorite treat.

 
The result: bite-sized baklava, formulated with 80% nuts, 20% phyllo dough (photo #3—some spell it filo), and less sugar than a traditional recipe. It’s finger food, but there are no sticky fingers!

The baklava is made in in three varieties featuring different nuts*: cashew, pistachio, and walnut.

Dr. Badawy went on to recreate other Middle Eastern favorites in miniature, so that you can have everything from:

 
The pastries are handmade in Jordan.
 
 

[7] Three-piece grab and go packages are great stocking stuffers.
 
GET YOUR PASTRIES HERE

> Head to DarBaklava.com.

> You can also find them on Amazon.
 
 
ARE THESE PASTRIES…OR ARE THEY COOKIES?

The culinarian in us raises the question: Dar Baklava may be miniature pastries, but they’re also finger food and shelf-stable, like cookies.

We pondered this and decided: Dar’s pastry bites are still pastries.

Why not a cookie?

 
Size doesn’t change category: Miniature éclairs and cream puffs are still pastries. Just because they’re finger-food-sized doesn’t change anything.
 

[8] The different miniature pastries from Dar Baklava.

*The Levant is an English term that first appeared in 1497. It originally referred to the “Mediterranean lands east of Italy.” The historical area comprises modern-day Iraq, Israel, Jordan, Lebanon, Palestine and Syria. Among other popular foods, Levantine cuisine gave birth to baklava, falafel, kebabs, mezze (including tabbouleh, hummus and baba ghanoush), pita and za’atar, among other dishes that are enjoyed in the U.S. and around the world.

†There isn’t a single, “traditional” nut used in baklava, as the pastry is made in multiple countries and regions, each with its own abundant supply and palate preference. Walnut is the classic choice in many regional recipes, including Greek, Balkan, and some Levantine (like Lebanese and Syrian) recipes. They tend to offer a more robust, slightly earthy flavor that balances the sweetness of the syrup.

Pistachio is the nut used in Turkish and Iranian baklava, and is also very popular in Syrian baklava. Pistachios provide a brighter green color and a richer, slightly sweeter, buttery flavor. In Turkey the famous Azep variety Gaziantep variety from south-central Turkey, has been granted Protected Geographical Indication (PGI) status by the EU, recognizing their unique regional characteristics and quality standards. Here’s more about them.

Check out the chart for regional preferences.

Gemini Chart.
 
 
 

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