If you’re looking for an especially tasty gift for someone who loves coconut, you can’t do better than Michelle’s Maccs.

They handmade, gourmet treats are gluten-free, egg-free and nut-free (except for Hazelnut and Peanut Butter, which are baked in dedicated pans).

All-natural and enrobed in one of the world’s finest couverture chocolate, Belgium’s Callebaut, they’re baked to order.

We are in heaven with each bite.
 
 
EXCEPTIONAL FLAVORS
 
There are the basics with plain coconut (photo #5):

 
And these may be the best “classics” you’ll ever taste.

Yet Michelle is a master at flavoring macaroons, which leads to the challenge:

How can one select from all these great flavors? Two solutions:

 
Even so, if you’re a connoisseur of everything delicious—but not wealthy enough to buy everything at once—you’ve got to prioritize. In alphabetical order, take your pick:

 
PARTY IDEA: For Mother’s Day, Father’s Day, or any party time: How To Pair Macaroon Flavors & Beer.
 
GET YOUR MICHELLE’S MACCS!

They’re sold in packs of 4 or 12.

And they can be customized for parties and special events.

Use code GIFT4MOM at checkout for complimentary gift packaging (choose the gift option and then apply the code).

The line is certified kosher by United Kosher Supervision (UKS).

> Head to MichellesMaccs.com.

Note: Michelle advises that the macaroons should be eaten within a week. Otherwise refrigerate them.

They can also be frozen, if you’re a one-piece-a-day enthusiast, as we are.

From our experience, you can keep them for longer than a week in the fridge, without freezing. The coconut becomes less moist, but they’re still delicious.
 
 
> The history of macaroons and macarons, and how they differ.

> The history of cookies.

> The 11 basic cookie styles.

> The different types of cookies: a photo glossary.

> The year’s 44 cookie holidays (National Macaroon Day is May 31st).

> How to keep cookies fresher for longer.
 

[2] Mango Maccs are a tropical flavor duo.

[3] Espresso Maccs.

[4] Pumpkin Spice Macaroons.

[5] Raspberry Blackout Macaroons.

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[1] Sonoma-Cutrer’s Sauvignon Blanc from Sonoma County grapes (photos #1 and #5 © Sonoma-Cutrer).

[2] The grassiness of Sauvignon Blanc pairs beautifully with asparagus (photo © California Wine Institute).

[3] A pairing made in heaven: goat cheese and Sauvignon Blanc (photo © Fromages From Europe).

[4] It’s delish with white-flesh fish (photo © Stella 34 Trattoria | Macy’s NYC).

The first vintage of Sonoma-Cutrer Chardonnay Russian River Ranches* was launched in 1981. We had our first bottle of it in 1983, and it was love at the first buttery Burgundy-ish sip. It has won many fans and numerous awards in the ensuing years.

More Chardonnay vineyards were added. In 2002, Russian River Valley Pinot Noir was added.

Russian River Valley Sauvignon Blanc was a limited release in the early 2014, and received such positive feedback that it became part of the permanent line.

Last year saw the launch of Sonoma County Sauvignon Blanc, made from grapes grown in various vineyards across Sonoma County.

The 2024 vintage was just released and we scored a bottle, which is only available at the winery or on the website. Total production was small: just 300 cases.

Bottled in early February 2023 and ready to drink now, the wine will sell quickly.

When the weather gets warm, heavier foods get traded for lighter ones, and so do the wines.

So for a welcome Mother’s Day or Father’s Day gift for a Sauvignon Blanc fan, head to SonomaCutrer.com and stake your claim (that’s California Gold Rush talk, but it seems to be appropriate here).

The flavors and aromas are classic, sure to please the savvy Sauvignon Blanc fan.

The aromas yield lime and grassiness (i.e., fresh cut green grass). Super-noses may detect lychee, guava, pineapple, and rose, with an ever so slight minerality.

On the palate there’s more lime, plus melon and passionfruit. There’s a lovely acid backbone, crisp and balanced. The body and alcohol level are both medium, which is good for Sauvignon Blanc.

[5] Sauvignon Blanc with a light lunch: a salad with beets and a cheese plate.
 
 
MORE TO KNOW ABOUT SAUVIGNON BLANC

The Sauvignon Blanc grape produces refreshing, dry, white wines with one of two key flavor profiles: grapefruit/citrus or grassy/herbaceous, depending on the terroir†. Both are delicious.

The wine is known for high acidity, light to medium body and medium alcohol. It is most often unoaked.

It is also very affordable, with bottles available from around $10, many in the $12 to $15 range, and the finest of the breed (such as Sancerre’s Ladoucette Comte Lafond) in the $35 to $45 range.

By comparison, Chablis is double the price, with Grüner Veltliner in the middle. (If you like white wines such as Chablis and Grüner Veltliner, you’ll likely be a fan of Sauvignon Blanc.)

Its acid backbone complements everything from plateaux de fruits de mer (raw seafood platters) and grilled chicken and fish to buttery sauces and rich cheeses.

The grape was first cultivated in the Loire Valley of France, and the Loire’s great chèvres (goat cheeses), are the wine’s most popular cheese pairings.

> Styles of Sauvignon Blanc by world regions.

> The history of Sauvignon Blanc.

> Sauvignon Blanc food pairings.

> The six noble grapes.

> The history of wine.

†Pronounced tuhr-WAH, terroir is the French expression for sense of place, the unique environment in which something grows—its specific soil composition and microclimate. Microclimate includes temperature, amount of sunshine and rain. The flavor nuances of agricultural products, from grapes to olives to milk to cacao, is a function of its terroir.

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We never would have thought to make chickpea salad as a sandwich filling. But as we were considering lunch options a couple off days ago, we recalled that it was National Chickpea Day, and that we had this recipe to try from the Grain Foods Foundation.

It took just 5 minutes to chop and mix; toasting the bread was the most time-consuming part.

The recipe specifies whole wheat bread, but we’ve switched from whole-grain to Ezekiel bread (photo #2), which is not only more flavorful, but even better for you.
 
 
> Check out Ezekiel Bread, below.

> The top 10 sources of protein (which include chickpeas), below.

> The history of chickpeas and how the chickpea got its name.

> Are chickpeas peas or beans?

> More chickpea recipes.

> The different beans, grains, legumes: a photo glossary.

> The difference between legumes, pulses, and beans.
 
 
RECIPE: CHICKPEA SALAD SANDWICH
 
Ingredients For 4 Sandwiches

 
Preparation

1. COMBINE the chickpeas, mayonnaise and lemon juice in medium bowl and mash with fork.

2. STIR in the celery, scallion, curry powder, and bell pepper. Season to taste with salt and pepper.

3. LAYER lettuce leaves and chickpea mixture between slices of toast.
 
 
ABOUT EZEKIEL BREAD

Most people think of bread as carbs, and they’re right. But Ezekiel bread is almost a miracle: It’s bread that’s also a high quality protein† and a powerhouse of nutrition, including all the amino acids and/including omega 3 and 6 essential fatty acids that are vital to health and body function.

We first discovered Ezekiel 4:9® Sprouted Flax Bread (photo #2) when we created THE NIBBLE’s Bread Glossary.

Traditionally Ezekiel bread was enjoyed by people who pursue a healthy diet. They had to bake the bread or buy it in health food stores.

We, however, think that Ezekiel bread is ready for the mainstream: for the bread basket, sandwiches and toast.
 
 
So What Exactly Is EzekielBread?

Ezekiel bread is a healthful, exceptionally nutritious bread made from a combination of sprouted grains and legumes: barley, beans, lentils, millet, spelt and wheat.

Depending on the recipe, flax and other seeds can be included. Each baker can tailor his/her own recipe.

The name and the ingredients come from Ezekiel 4:9 in the Old Testament:

“Take also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make bread of it….”

Ezekiel 4:9 bread, called Ezekiel bread for short, is rich in protein, vitamins, minerals, amino acids and natural fiber with no added fat.

Think of a delicious whole grain loaf, amped up. Anyone who enjoys a flavorful piece of bread will love it.
 
 
Food For Life Brand Ezekiel Bread

Food For Life is a company that makes traditional Ezekiel 4:9 sprouted whole grain bread (photo #2) as well as variations: Cinnamon Raisin Flax (flourless, gluten-free and delicious), Low Sodium Sesame, and other sprouted grain breads including Genesis 1:29® Bread (see below).

Their Ezekiel bread is low-glycemic, diabetic-friendly, pH-balanced and kosher-certified. Each thick slice has 80 calories and contains 90mg of omega 3, 5g of protein, 4g of dietary fiber, 0g sugar and 18 amino acids.

The breads are all natural, made with filtered water, and are free of additives and preservatives, added fat, or artificial flavors and colors. They are certified organic by Quality Assurance International (QAI).
 
 
Why Is Ezekiel Bread Better For You?

When the six grains and legumes are sprouted and combined, a complete protein is created that closely parallels the high quality protein found in eggs and other high-protein foods (photo #7).

In fact, Ezekiel bread is 84.3% as efficient as the highest-recognized source of protein, egg (see the chart, image #8, below). Through an exclusive sprouting process, enzymes are activated and cause the grains to become living and nutrient-dense while enhancing digestibility.

The combination of the 6 grains, legumes and seeds creates a complete protein containing all 9 essential amino acids. The ingredients reduce the calories and carbohydrates found in the original grains.

Unlike commercial breads that are “enriched” and “fortified” to restore vitamins and nutrients that are lost during processing method, Ezekiel 4:9 Sprouted Flax Bread is naturally flavorful and nutritious.

Genesis 1:29 Bread has a cornucopia of seeds and grains, inspired by Genesis 1:29††: “Then God said, ‘I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.’ ”

If the mix from Food For Life doesn’t contain “every seed-bearing plant on the face of the whole earth…,” it sure has good number of them†. As you can imagine, it’s a highly nutritious loaf.

Go Biblical with your bread. You’ll be healthier for it—and happier too, with these great-tasting loaves.

[1] Packed with protein,fiber, and easily vegan (with vegan mayo): Have a chickpea salad sandwich (photo © Grain Foods Foundation).

[2] Big tip: Try Ezekiel bread. It’s delicious and so much healthier. There’s no flour; whole, certified organic grains, beans, and seeds are sprouted in water. There’s more about it below (photo © The Nibble).

[3] Look for low-sodium chickpeas to save on the salt (photo © DeLallo).

[4] You can substitute another type of onion for the scallions (photo © Karolina Grabowska | Pexels).

[5] Celery is a standard crunchy filler for salads. For a more sophisticated flavor, substitute fennel (next photo) a close relative‡ (photo © Duda Fresh).

[6] The stalks of fennel resemble those of celery, but fennel brings more flavor and aroma to the table. See the differences in the footnote‡ below (photo © Kyocera | Facebook).

> Dijon mustard, fresh or dried dill, parsley, or tarragon, and a splash of lemon juice or vinegar.

> Minced garlic with chopped capers, olives, or sun-dried tomatoes.

**If you don’t have scallions, substitute chives or red onion. If you don’t like onion, substitute cucumber.

†A high quality protein is a food that provides complete protein: all the amino acids that comprise the building blocks of protein. Eating beans or legumes alone, for example, is not enough; it must be paired with rice or other grain to achieve a complete protein combination.

††Food For Life best 1:29 Bread includes amaranth and chia from Central and South America, barley from Israel, black quinoa from the mountains of Peru, brown rice and spelt from the Far East, corn from Mexico, flax and rye from Northern Europe, kamut from Egypt, teff from the highlands of Ethiopia, millet and sorghum from the plains of Africa, pumpkin seeds from the Mediterranean, sesame seeds from the Near East, soy from China, unprocessed bran from Montana and sunflower seeds from the Dakotas.

‡Celery and fennel share a family tree: Both belong to the Apiaceae colloquially called the carrot or parsley family, which includes many other aromatic herbs and vegetables such as anise, dill, caraway, coriander, and cumin. The tree branches at the genus level: Apium graveolens for celery and Foeniculum vulgare for fennel.

Fennel has all the crunch of celery but with a light anise flavor and aroma. Both are completely edible: stalks, leaves, seeds, and in the case of fennel, bulbs and fronds. The difference between leaves and fronds:

A frond is a type of leaf, but not all leaves are fronds. Leaves come in all shapes and sizes—broad, narrow, round, spiky. Familiar flat leaves are basil and spinach leaves. A frond is a specialized type of leaf that is lacy or feathery, such as the fronds of dill and fennel. Ferns and palm trees are other examples of fronds.

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[1] Sweet peach rings sizzle with added chile seasoning (photos #1 and #2 © Chimango Snacks).

[2] The pineapple chunks are sweet, tart, and nicely spicy.

[3] Start with fresh fruits (photos #3 and #4 by ChatGPT 20225-04-23).

[4] Sprinkle chili powder on your fresh fruits at home, too. Also on ice pops!

[5] We asked YouGov.com about America’s favorite snacks. First on their list is Kettle Chips (photo © Kettle Brand).

[6] Second place goes to Reese’s Peanut Butter Cups and the rest follow in order (photos #6 and #8 © Hershey’s).

[7] Chex mix, originally homemade, now exists in ready-to-eat varieties (photo © Chex Mix).

[8] Almond Joy, a favorite at The Nibble.

[9] Goldfish. The rest of the Top 10 popular snacks include Tostitos, Trail Mix, Fritos, Oreos, and Cheetos (photo © Pepperidge Farm).

After enjoying Chimango Chili Mango Slices, we ordered more for stocking stuffers.

We’ve tried two more flavors, just right for Cinco de Mayo gifts.

Why give gifts for Cinco de Mayo?

Whenever we discover something new and fun, we want to share it with our foodie friends!
 
 
GET YOUR CHILI-DIPPED FRUIT SNACKS

Head to ChimangoSnacks.com.

There’s free shipping on all orders.

Order some Chili Mango Slices while you’re there, and check out the other treats like Chili Gummi Bears and Chili Lemon Peanuts.

> The history of peaches.

> The history of pineapple.

> The history of chiles.

> The different types of chiles: a photo glossary.

> The year’s 80 fruit holidays.

> And immediately following: 90+ snack holidays!
 
 

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

April 21st was National Chickpea Day, our opportunity to try out this baked potato recipe. We liked it so much that we’re glad that we had extras to enjoy today.

Chickpea Stuffed Sweet Potatoes are protein-packed, gluten-free and dairy-free. Thanks to Bubbies Fine Foods for the recipe, which creatively added their sauerkraut as a garnish.

The recipe would work with white potatoes, too.

> The history of chickpeas and how the chickpea got its name.

> Are chickpeas peas or beans?

> More chickpea recipes.

> The different beans, grains, legumes: a photo glossary.

Below:

> The difference between legumes, beans, and pulses.

> The most popular legume, bean, and pulse dishes in the U.S.

> All the legume, bean, and pulse holidays.
 
 
RECIPE: CHICKPEA STUFFED SWEET POTATOES WITH BUBBIES SAUERKRAUT
 
Prep time is 10 minutes, and bake time is 70 minutes.
 
Ingredients

 
For The Garnish

 
Preparation
 
1. PREHEAT the oven to 375°F. Prick the sweet potatoes with a fork and bake for 45 -50 minutes or until tender.

2. DRAIN the chickpeas, rinse with water, and pat dry. Toss them in a small bowl with olive oil, salt, black pepper, garlic, and cumin.

3. EVENLY SPREAD the chickpeas on a sheet pan and bake for 25-30 minutes until browned and crispy. Once the potatoes have cooled…

4. SLICE them in half and top them with chickpeas (if you wish, you can scoop out some of the flesh).

5. GARNISH with sauerkraut, drizzle with tahini sauce, and top with some arugula leaves.
 
 
THE DIFFERENCE BETWEEN LEGUMES, PULSES, & BEANS

Legumes, pulses, and beans dominate American recipes. Legumes like peanuts and soybeans are found in many health-conscious meals, processed foods, and snacks. Pulses like lentils and chickpeas become are important in fiber-forward and plant-based diets (not to mention that great “American” snack food adoptee, hummus).

All beans and pulses are legumes, but not all legumes are beans. For example:

 
Legumes, pulses, and beans are all related, but each term refers to a different level of classification or usage. Here’s how they fit together. Thanks to the Food and Agriculture Organization Of The United Nations (FAO) for the information.
 
 
Legumes are the broadest category, which refers to plants in the Fabaceae botanical family. It includes the entire plant: pods, seeds, and structure.

Legume is a botanical term, not a food term. The plants in the legume category do not have to be edible.

Examples of legumes include alfalfa, beans, chickpeas, clover, lentils, mesquite, peanuts, peas (both green and dry), soybeans, and tamarind.
 
 
Pulses are a subset of legumes. Pulse is a botanical term. Like legumes, it is not limited to food use. Pulses don’t have to be edible—for example, ornamental* legumes.

Pulses are the dry edible seeds of certain legume plants. They are harvested dry, not green or fresh.

Pulses include chickpeas, cowpeas (e.g., black-eyed peas), dried beans (black, kidney, navy, pinto, and hundreds of others), lentils, mung beans, pigeon peas, and split peas.
 
 
Beans are both a type of pulse and a legume. Bean is a culinary term, not a botanical term.

The bean group refers to seeds from specific plants in the Phaseolus (common bean) genus plus a few others. They are most often oval or kidney-shaped.

The bean group includes black beans, kidney beans, lima beans (a.k.a. butter beans), navy beans, pinto beans, and many others.

Note that particular legumes—chickpeas, fava beans, lima beans, mung beans, and others are pulses if they are harvested dry, but legumes if they are harvested fresh.

For example:

 
 
THE MOST POPULAR BEAN, LEGUME, & PULSE DISHES IN THE U.S.

 
 
ALL THE BEAN, LEGUME, & PULSE HOLIDAYS

We have include some, but not all, of the holidays for the most popular bean dishes.

 
Plus:

 
Plus, For Fun:

[1] Ready to celebrate National Chickpea Day in style. The recipe is below (photos #1, #34, and #5 © Bubbies Fine Foods).

[2] Cumin, part of the seasoning, is warm, earthy, nutty, and slightly peppery. The seeds are used either whole or ground. The spice can be found in global cuisines, especially in India, the Mediterranean, Mexico (and Tex-Mex), the Middle East, and North Africa (photo © The Spice House).

[3] Chickpeas top the sweet potato (photo © Clark Douglas | Unsplash).

[4] They in turn are topped with sauerkraut.

[5] Bubbies Sauerkraut is available in Original and Spicy. You can use either in this recipe.

[6] Then, a drizzle of tahini, which is a sauce made from ground sesame seeds (photo © Alex 9500 | Panther Media).

[7] A few leaves of arugula, and you’re ready to eat (photo © Baldor Food | Facebook).

They can also have functional benefits, for example, adding nitrogen to the soil (helping other plants grow), and providinge habitat and erosion control.

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