January 16th is International Hot & Spicy Day, and we found a new recipe that worked for lunch and dinner: Zesty Italian Pasta Salad with Hot Sopressata (photo #1).

> Here’s an explanation of salame vs. salume, the different types of salami, and more.

> September 7th is National Salami Day.

> The recipe is below. But first:
 
 
WHAT IS SOPRESSATA?

Sopressata is dry-cured pork salami, made in both mild and spicy styles. It’s one of the most popular Italian salami types in the U.S., second only to the classic Genoa salame [source].

Sopressata (also spelled soppressata, sopresseta, soprasata and sopresatta) is made from coarsely ground pork sausage, typically lean pork cuts like the shoulder, loin, and/or ham scraps and the best lard (although some producers and regions use fattier meat/less desirable cuts).

The combined lean meat and lard create a luscious salami texture that “melts in your mouth.”

The ground meat is variously seasoned. The ingredients, flavor, and texture of soppressata vary based on region, with flavors that range from sweet to savory.

Every family had—and today, every manufacturer has—its own spice proportions.

 
Stylistically among salume, sopressata is made in a uniquely flattened shape (photo #2).

The result is that the slices are oblong, rather than round.
 
 
The History Of Sopressata

This type of salami first appeared sometime during the 18th century, in the south of Italy. It was popular in the regions of Abruzzo, Basilicata, Calabria, Campania, and Puglia.

Today, sopressata di Calabria is stamped with the Protected Designation of Origin (Denominazione di Origine Protetta “DOP”) status [source].

The north has its own versions. Sopressa or sopressa Veneta are larger format versions of sopressata.

In the Veneto, the northeast corner of Italy†, while they often using the same signature spice blend, some producers leave out the garlic [source].
 
 
Get To Know Sopressata

Sopressata is great alone as a snack with beer or wine, on a charcuterie board, in a sandwich, and in sauces and dishes like the pasta salad recipe below.

To get to know sopressata, try versions from different regions and producers, and look for the variety of sweet and spicy notes.

For example, The DOP Sopressa made in Vincenza uses lean cuts and is much spicier than the Calabrian variety.

In contrast, the sopressa made in Tuscany uses fattier and leftover parts of the pig [source].
 
 
RECIPE: ZESTY ITALIAN PASTA SALAD
WITH HOT SOPPRESSATA

This cold pasta recipe was created by Columbus Craft Meats. Bow-tie pasta (farfalle in Italian) are topped with strips of spicy hot sopressata salame, marinated artichoke hearts, kalamata olives, toasted pine nuts, shaved Parmesan cheese and fresh basil leaves lend zing, complementary textures and a delightful nutty taste.

The recipe’s dressing is a bit more interesting than the traditional vinaigrette.

Here, marinara sauce is blended with red wine vinegar, Dijon mustard, and crushed red pepper.

Prep time is 20 minutes.
 
Ingredients For 4 Servings

For The Dressing

 
For The Salad

 
Preparation

1. MAKE the dressing. In blender cup, place the dressing ingredients and blend until smooth. Set aside.

2. TOSS together in large bowl the pasta, salami, artichoke hearts, olives and pine nuts. Drizzle with the dressing. Toss to coat.

3. GARNISH with basil and cheese.
 
 
MORE SOPPRESSATA RECIPES

[1] Pasta salad with hot sopressata. The recipe is below (photos #1 and #2 © Columbus Craft Meats).

[2] Sliced hot sopressata salami.

[3] A bowl of farfalle pasta. You can see why they are called butterfly pasta in English (photo © Klaus Nielsen | Pexels).

[4] Use your favorite marinara sauce as a base for the dressing (photo © St. Pierre USA | Facebook).

[5] Kalamata olives (photo © I. Gordutina | Panther Media).

[6] Crushed red pepper flakes add heat to the crushed red pepper in the hot sopressata (photo Savory Spice Shop).

________________
 
*Freshly shaved ribbons of Parmesan, made with a vegetable peeler, are more visually appealing than grated Parmesan. Of course, you can substitute the latter.

†The Veneto region’s capital is Venice, and the largest city is Verona.
 
 

[1] Hot and spicy congee with chili crunch. The recipe is below (photo © Hannah Kaminsky | Bittersweet Blog).

[2] Chili crunch gives heat to this recipe. It’s become a popular ingredient, found in Asian stores as well as general grocers, including Trader Joe’s. This one is available on Amazon (photo © Momofuku).

[3] Plain congee with a boiled egg. Here’s the recipe (photo © Sprinkles and Sprouts).

[4] This ginger chicken congee is made with brown rice. Here’s the recipe (photo © Honest Cooking).

[5] Seafood congee adds shrimp and scallops. Here’s the recipe (photo © Omnivore’s Cookbook).

Have you ever eaten something that was spicy enough to wake the dead? Then try the Hot & Spicy Congee recipe below.

O.K., maybe waking the dead is an exaggeration. But though not for the weak of stomach, this recipe works for cold or flu season, and might be just what the doctor ordered: a hot and spicy alterative to Jewish chicken soup.

Just in time for International Hot & Spicy Day, January 16th, our colleague Hannah Kaminsky of Bittersweet Blog turned creamy, hearty, and soothing, classic congee (Chinese rice porridge) into something befitting the holiday.

The dish gets a spicy upgrade with a generous spoonful of chili crisp (a.k.a. chili crunch), an ingredient that’s been “discovered” in the U.S. over the past few years.

This easy-to-make dish is something spicy for breakfast, a side dish with flair, or as a main course like risotto, topped with shrimp, tofu, or other protein—even beans.

Toppings for congee are entirely up to the eater. Like risotto, the creamy rice porridge is, as Hannah says, “a gracious base for anything your heart desires.”

She’s a big fan of shiitake mushrooms paired with congee. “Add textural contrast,” she says, “with toasted pine nuts or slivered almonds.”

But the chili crunch, she advises, is “what transforms a bowl of mush into a downright addictive meal,” which she can eat straight from the jar.

And by the way, this spicy congee recipe is also helper when you’re feeling under the weather. Read more below.

> The history of congee is also below.
 
 
ABOUT CHILI CRISP

Chili crisp, also known as chili crunch, is a Chinese condiment that consists of fried garlic, onions, shallots, and chili flakes in oil. It was first made by Lao Gan Ma, a Chinese food company known for its chili sauce products.

The exact origin of chili crisp is a crisp tale as well.

Back in 1989, Lao Gan Ma’s founder, Tao Huabi, was an illiterate widow raising two sons in a rural village in Guizhou Province, one of the poorest regions in China’s southwest.

She ran a food truck and sold tofu cold noodles. She offered her homemade chile sauces for dipping.

Before long, she noticed that customers preferred her chile sauces over her tofu and noodles. And so, in 1996, the Lao Gan Ma brand was born. The name means old godmother.

More than two decades later, Tao has a reported net worth of $1.9 billion, making her one of the richest women in China. Here’s more about it.
 
 
RECIPE: SPICY CHILI CRISP / CHILI CRUNCH CONGEE 

Total prep and cook time is 1 hour.
 
Ingredients For 3-4 Servings

 
Preparation

1. COMBINE the rice, stock, salt, ginger garlic, and soy sauce in a medium saucepan. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick to the bottom.

2. SIMMER for about 1 hour, or until the rice is fully cooked and the congee is thick and creamy. Ladle into bowls and top with chili crisp and cilantro, as desired. Enjoy hot.

The congee will continue to thicken as it cools. Adjust with additional stock or water if needed to achieve your desired consistency.
 
 
THE HISTORY OF CONGEE 

Congee, rice porridge, has a long history and is a staple food in many Asian countries. The dish has its roots in China and has been consumed for millennia.

Congee traces its origins back to ancient China, where it was considered a nutritious and easily digestible food. The earliest records of congee consumption date back to the Zhou Dynasty (1046–256 B.V.E.). It was initially used as a medicinal food to treat digestive ailments.

It is also mentioned in the Chinese Record of Rites of the first century C.E., and noted in Pliny’s account of India circa 77 C.E.

Over time, congee spread to other Asian countries, including Japan, Korea, Vietnam, and Thailand. Each region developed its own variations of the dish, incorporating local ingredients and flavors. For example:

Congee was and is often prescribed by traditional Chinese medicine practitioners for its healing properties.

The soft porridge is easy on the digestive system and recommended for people recovering from illnesses.

Thus, it’s not only a common breakfast dish and comfort food, but is also consumed during times of discomfort.
 
 
Modern Congee 

Congee continues to evolve from its deep historical roots. Modern variations include sweet congees, with ingredients like red beans or fruit.

Whatever the topping, congee remains a versatile and beloved dish, appreciated for its simplicity and adaptability, across Asia and beyond.
 
 
THE HEALTH BENEFITS OF CAPSAICIN 

Hot chile peppers have genuine medicinal properties thanks to their characteristic burn from capsaicin, the compound responsible.

 
Have tissues handy, because this stuff will clear out your sinuses and ease congestion.

Plus, capsaicin has antibacterial properties which are effective in fighting and preventing chronic sinus infections.
 
 

January 15th is National Bagel Day, the first bagel holiday of the year* and we’ve got a fun recipe for you: Everything Bagel Popcorn.

The recipe follows, but first:

> Check out more bagel recipes below.

> More foods waiting for “everything” topping.

> The history of the bagel.

> The history of the everything bagel.

> The history of popcorn.
 
 
RECIPE: EVERYTHING BAGEL POPCORN WITH
HOMEMADE EVERYTHING SEASONING

While it’s easy to purchase an “everything bagel” seasoning mix, this recipe shows how easy it is to make your own.

Make extra to keep in the pantry. Use it in salad dressings, on cole slaw and potato salad, eggs, green salads, grilled chicken and fish, yogurt and cottage cheese, and of course, on soft cheeses like cream cheese and goat cheese (photo #3).

Thanks to the National Popcorn Board for the recipe.
 
Ingredients For 4 Servings

 
Preparation

1. MIX together the seeds and seasonings in a small bowl.

2. PLACE the popcorn in a large bowl. Drizzle with the melted butter and sprinkle with seasoning mix. Toss until well-coated. Eat.

3. STORE any leftover seasoning mix in airtight container.
 
 
MORE BAGEL RECIPES

 
 
 
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*Bagel Holidays: National Bagel Day is January 15th. National Bagels & Lox Day is February 9th. National Bagelfest Day is July 26th. In 2018, the Thomas’ English Muffin division of Bimbo Bakeries USA decided to move the date from February 9th to January 15th to avoid competing with National Pizza Day. This was a marketing decision of a single company, but today January 15th is the date that appears first in an online search, while February 9th got lox added to the bagels.
 
 
 
 

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

[1] Everything Bagel popcorn (photo © National Popcorn Board).

[2] The “real” Everything Bagel (photo © Siegel’s Bagelmania | Facebook).

[3] You can used the Everything Bagel seasoning on just about anything, including a goat cheese log (photo © Vermont Creamery).

[4] Make extra Everything Bagel topping and keep it stored in an airtight jar (photo © Take Two Tapas).

[1] Hot Johnnie’s Dutch Crunch Pastrami Sandwich, made on Dutch Crunch bread. On this loaf, the rice paste forms “tiger stripes” (photo © Flavor & The Menu).

[2] In these and the remainder of the Dutch Crunch photos, the pattern is giraffe-like. Here’s the recipe (photo © Honeyville).

[3] Another example of why it’s also called giraffe bread. In addition to loaves, round and oblong rolls are made for sandwiches. Here’s the recipe (photos #3 and #4 © Fiesta Friday).

[4] Enjoy a ham and cheese on a Dutch Crunch roll.

[5] A loaf of bloomer bread. Here’s a recipe (photo © Doves Farm).

[6] Round and oblong Dutch Crunch rolls (photo © Max’s Dutch Crunch).

January 14th is National Pastrami Day. We’d tucked a link from Flavor & The Menu about a pastrami sandwich onto our calendar, and when we checked it out we found something we knew nothing about: Dutch Crunch bread.

First, about the pastrami sandwich in photo #1, which happens to be made on Dutch Crunch bread:

Pastrami is beef brisket that has been cured, coated in spices (crushed black pepper, coriander, mustard seeds, garlic, and others), cold smoked, and then steamed.

Hot Johnnie’s Dutch Crunch Pastrami Sandwich is the creation of Jonathan Young, chef/owner of pastrami smokehouse Hot Johnnie’s in San Francisco.

Instead of the classic pastrami on rye, Hot Johnnie’s Dutch Crunch layers house-smoked pastrami and creamy, and melted Muenster cheese on Dutch Crunch bread, spread with house-made pepperoncini aïoli. Fresh dill and house-made pickles tie the flavors together.

“Dutch Crunch is one of the most beloved types of breads in the Bay Area,” says Chef Young. “This sandwich is simple yet packed with flavor and incredible texture” [source].
 
 
SO WHAT IS DUTCH CRUNCH BREAD?

It turns out that this white bread with a crunchy top descends from tiger bread, which originated in The Netherlands.

In Dutch, the bread is called tijgerbrood (tiger bread) and tijgerbol (tiger roll).

The earliest mention of a bread with a crispy, rice flour topping comes from the Netherlands in the early part of the 20th century [source].

Over time, it spread beyond The Netherlands and became especially popular the U.K., at both artisan bakeries and supermarket chains.

In 2012, the giant grocery chain Sainsbury’s renamed the tiger bread to “giraffe bread” at the suggestion of a 3-year-old girl.

Via letter to management and subsequent online petition, she astutely pointed out that the mottled pattern of the crust is much closer to a giraffe’s coat [source 1] [source 2].

(However, you can see from photo #1 that it is possible to create tiger’s stripes.)

Tiger bread is begins with soft and fluffy white bloomer bread loaf (photo #5).

But it gets its “tiger” pattern (or giraffe pattern, depending on your point-of-view) from a rice flour paste which is brushed on time and bakes to a distinctive crunch.
 
 
Tiger Bread Becomes Dutch Crunch Bread

Dutch Crust is the San Francisco incarnation of Tiger Bread—named because the original name (and concept) was Dutch.

It’s an oblong or rectangular loaf with a crinkled, golden-brown crust that crackles when you bite it (photo #2).

The crumb (the inside) is soft, molding to whatever is placed between the slices.

The golden brown color is the result of a Maillard reaction* (the same browning that colors toast).

The crust is made up of of rice flour, sugar, oil, water, and yeast, blended into a paste and brushed on top of the bread. When heat is applied (i.e., baking), these ingredients create a much crunchier crust.

Because rice flour is free of gluten and has more and different starches than wheat flour, this paste creates the crinkle topping.

Because of the absence of gluten, the top coat does not spread. Thus, while the wheat bread beneath is expanding from the heat of the oven, the rice flour paste on top dries, cracks, and crisps up to create the patterned look [source].

The appeal is not only visual, but also textural and aural (you can hear it crunch).
 
 
WHERE TO BUY DUTCH CRUNCH BREAD

Unless you live in the San Francisco Bay area, it’s tough to find Dutch Crunch bread. It can sometimes be found in the Pacific Northwest.

On the East Coast, Wegmans grocery once sold something similar under the name “Marco Polo” bread, but it is not currently on the website. Here’s a photo from 2009—close but no cigar.

We hope that bakers nationwide get hip to the opportunities Dutch Crunch—or Tiger—or Giraffe—or What Will You—presents.

In the interim, we found two resources online. While we haven’t tried them, here are two options if you don’t want to bake:

 
 
MORE TO DISCOVER

> The history of pastrami.

> The different types of sandwich: a photo glossary.

> The history of the sandwich.

> The different types of bread: a photo glossary.

> The history of bread.
 
 
________________
 
*If you’re into science, the color comes from a reaction between the sugar and an amino acid in the bread or other food. Called the Maillard (my-YARD) reaction after the French physician and chemist Louis Camille Maillard, it’s a form of non-enzymatic browning that usually requires heat. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. The color and flavor of toasted bread and nuts; barbecued, roasted and seared meats; and roasted coffee (and many others—the browning on fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many more) are the result of Maillard reactions. Thus caramel candy is the result of a Maillard reaction. However, the process called caramelization—the caramelization of sugar, as opposed to the creation of the candy—is not a Maillard reaction but a different type of non-enzymatic browning, not involving amino acids. Instead, the sugar is oxidized.

Experts at one of the world’s top food and beverage flavor companies have officially identified the official 2024 Flavor of the Year. It’s Ube (OO-beh).

The “Flavor of the Year” was recently introduced in the 2024 Food and Beverage Flavor Trends Report, an annual publication by California-based T. Hasegawa USA, one of the world’s top 10 flavor manufacturers, based in California.

Each year, T. Hasegawa leverages its industry expertise, working with many of the world’s top food and beverage brands, to compile this trend report highlighting up-and-coming ingredients, culinary techniques and more.

The report notes that over the next four years:

 
 
WHAT IS UBE? 

Ube (photo #1), also known as purple yam (that’s not the same as purple sweet potato) is a starchy tuberous root that’s native to Southeast Asia and predominantly used in Filipino cuisine.

It has been a cultural staple in Filipino cuisine for more than 400 years.

The first printed reference is in Tagalog and Spanish dictionary published in 1613, although it no doubt [source].

The word means “yam” or “tuber” in Tagalog, a native language in the Philippines.

From a health and nutrition standpoint, ube is high in the photochemical anthocyanin, a strong antioxidant, which engenders its purple hue.

It’s also a good source of fiber and vitamin C.

In terms of history, appears to have originated in Bohol, an island province in the Philippines, specifically in the areas of Panglao Island and Guindulman.
 
 
How Does Ube Taste? 

It’s noted for its vibrant violet and lavender hues, ube has a distinctive nutty and sweet flavor profile, with hints of vanilla.

The color as well as the creamy sweetness make it popular for in desserts in Filipino cuisine; and in the era of social media, the color makes it popular for posts!

It’s also used in savory and recipes. ube is even sweeter than its distant relative, the purple sweet potato (photo #9).

It’s ubiquitous in sweets, from cakes to ice creams, other baked goods and desserts, candies and drinks.

And we can’t say it often enough: Ube, the purple yam, is not the same as the purple sweet potato (see the side-by-side comparison in photo #9).
 
 
Ube Vs. Sweet Potato

Ube (purple yam) and purple sweet potatoes are members of different botanical families, which makes them very distant cousins.

They have different skin types, and different flesh.

It can be easy to confuse ube purple yams and purple Okinawan sweet potatoes, and there is so much misinformation online. Often, ube is referred to as a purple sweet potato.

But make no mistake, they are two different tubers.

Remember high school biology? The plant kingdom breaks down into kingdom, phylum, class, order, family, genus, and species (plus subspecies, when applicable).

 
Nutritionally, ube is similar to a traditional orange sweet potato: 120 calories, 27g carbohydrate, 4g fiber, and 1g protein.

The flavor is similar, but ube is a bit creamier because it has more moisture. It’s also sweeter.
 
 
Ube vs. Taro 

Taro is a starchy tuber like ube, and is often confused with ube. Both can be used in sweet and savory recipes.

 
 
Watch this excellent video on the difference between regular sweet potato, purple sweet potato, ube (purple yam), and taro.
 

[9] Many thanks to Juanjuan Taste, whose YouTube video (link above0 is the best explanation of these different roots that you can find.
 
 
HOW TO USE UBE 

In beverages: With its brilliant purple color, creative chefs, baristas, and mixologists are using frozen ube, ube extract or powder (from dried ube) to make trendy, photogenic cocktails, bubble tea, lattes, and other drinks (photos #2, #3, and #4.

Just search for #ube on Instagram!

In sweets: In the Philippines, ube is usually boiled, mashed, and used to make desserts. There are ube candies and puddings like ube halaya, a classic Filipino dessert.

And the most delicious, perhaps: ube ice cream. It has found its way to the U.S. at specialty stores (and even Trader Joe’s).

In addition to extract, frozen, and powdered ube, there is also ube jam, called ube halaya (you can find it at Asian grocers and online).

You can make just about any food to which

 
For an authentic taste of the prepared tuber without having to cook ube, try picking up a jar of ube halaya to spread on toast, top ice cream, make halo-halo (shaved ice), or eat on its own.
 
 
HOW TO FIND UBE 

Unfortunately, it’s not yet easy to find fresh ube in the U.S. We tried to track some down as of this writing, and couldn’t.

In the Philippines, there are two harvest seasons for ube, in June and December. It has just begun to be grown in Florida, where the warm and humid climate is just right [source].

 
Warning note: If you do find fresh ube, there’s a fair chance that it’s a mislabeled purple sweet potato (a.k.a. Okinawan sweet potato). Even produce managers often confuse the two.

And if you purchase ube in another form (extract, frozen, powder), be certain it is purple yam and not purple sweet potato.

But since ube is our Top Pick Of The Week, do try it at your earliest convenience, either by purchasing something made with real ube, or making something yourself.

There are recipes galore online for anything you could desire, from appetizers through to desserts and snacks.

> Find more of our Top Picks Of The Week.

> There’s a food holiday for every day of the year. Check them out!

> October is Filipino American History Month, a month-long commemoration and appreciation for the Filipino experience throughout American history (which stretches as far back as 1587).

> Philippine National Day, the independence day of the Philippines, is June 12th.

[1] Ube root. Some roots are a much deeper purple (photo © Dinusha Rajapaksha | iStock Photo).

[2] In a selection of drinks. Here, an ube spritz in sparkling water, ginger ale, or lemon-lime soda like Sprite (photo © Monin).

[3] A latte, with ube-colored milk that’s made purple with food color, ube extract, powder, or syrup (photo © Eiliv Aceron | Unsplash).

[3] You can do the same with a cocktail (photos #3, #5, and #7 © T. Hasegawa).

[4] Ube ice cream. Here’s the recipe (photo © Better Homes & Gardens).

[5] Purple pancakes, anyone? Here’s a recipe.

[6] Dinner rolls made purple with ube (photo © Miguel Lorenzo | Unsplash).

[7] You can make sweet rolls or jelly donuts filled with ube jam.

[8] An ube pastry topped with toasted coconut (photo © McHail Hernandez | Pexels).

[8] Purple yam soup made with rich coconut milk and fresh ginger. Here’s the recipe (photo © Foodaciously).