THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods

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Riedel Tumbler Glasses, A Lovely & Calorie-Free Easter Gift

For an Easter gift idea that isn’t chocolate, take a look at these charming Happy O tumblers.

The set includes 4 tumblers with color insets in pink, green, yellow, and blue, which not only add color to the Easter table. The pretty pastels are perfect for spring and summer.

The color is only in the base of the glass, so it doesn’t interfere with the appearance of your beverages while it adds a charming note.

Happy O tumblers are ideal for all drinks from juice to water—and wine, of course.

While you can serve wine in all-purpose Happy O’s, of course, Riedel makes tumblers—stemless glassware with bowls shaped to accommodate individual wines.

The bowls are shaped specifically to showcase Cabernet/Merlot, Pinot Noir/Nebbiolo, Viognier/Chardonnay, white wine, whiskey, and others.

Introduced in 2004, Riedel’s The O Wine Tumbler was the first varietal-specific wine tumbler in history—a revelation for wine drinkers who wanted an alternative to stemware (clumsy to hold, too often breakable).

Since most people moved away from holding the stem to holding the glass by the bowl, why not just create a series of tumblers.

O is an innovative take on the casual wine glass, based on the benchmark shapes of Riedel’s Vinum series—premium stemware with bowls to bring out the best aromas and flavors specific varietals.

Better yet, the O Tumbler fits into every dishwasher so broken stems are a thing of the past.

Head to Riedel.

And while you’re there, look at all the fine glassware.

For a wine connoisseur, the Tasting Set contains four glasses from the Riedel Veloce series: Cabernet Sauvignon, Chardonnay, Pinot Noir, and Sauvignon Blanc.

These are the glasses that we use for our fine wines, and you’ll be surprised at the big difference they make.

Just try your wines from generic wine glasses and then discover how the shape and size of a Riedel wine-specific glass enhances your perception of aroma and flavor.

Riedel is an Austrian company that has been making fine glassware since 1756. A long-standing tradition of craftsmanship and innovation in glass-making—and their breakthrough engineering of fine wine glasses, specifically tailored to different wine varietals—have proven themselves to enhance the enjoyment of wine.

Extensive research and development has shown wine connoisseurs that the shape and design of a glass can significantly impact the taste and aroma of wine. Each glass type is optimized for a specific wine varietal, including Champagne.

And for people who don’t want so many different glasses, they have engineered better wine glasses for red wines and white wines.

The company also produces spirits glasses and decanters, all crafted with the same level of precision and attention to detail.

The brand is highly regarded by wine enthusiasts and professionals alike for its quality, craftsmanship, and ability to enhance the sensory experience of enjoying wine. It’s always a welcome gift.


Riedel Happy O Tumblers
[1] Riedel’s Happy O tumblers (photos #1, #2, and #4 © Riedel The Wine Glass Company).

Riedel Happy O Tumblers
[2] The pastel bases, in pink, green, blue, and yellow, add a happy spot of color without altering the color of the beverage.

Riedel tumblers on a kitchen counter
[3] Fill the perky tumblers with any beverage you like—or with desserts, too, like ice cream and pudding (photo © Dillard’s).

Riedel Yellow-Base Tumbler
[4] Riedel is always elegant.

> The history of wine.

> The different types of whiskey.


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It’s Pi Day. How Far Would You Travel For An Iconic Pie?

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

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

A slice of Apple Pie A La Mode, topped with a scoop of vanilla ice cream
[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).

A Strawberry Balsamic Pie with a lattice top, slice removed
[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).

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

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

A Peanut Butter Pie topped with peanut halves around the rim
[7] Peanut butter pie: what could be better? Here’s a recipe (photo © King Arthur Baking).

A pan of Wildberry Slab Pie
[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

  • Imagine savoring a slice of authentic Key Lime Pie in the sunny climes of South Beach, Miami…
  • Delighting in the creamy richness of a Boston Cream Pie in downtown Boston, or…
  • Enjoying the juicy tang of a Marionberry Pie in the lush Pacific Northwest?
    Mixbook ran a survey of 3,000 devoted pie aficionados to discover how far they would travel for that perfect pie experience; that is, savoring a state’s signature pie in its proper state.

    Here are the pies, in order of how long survey responders would be willing to travel to the particular state for a piece of the signature pie.

    Thanks to Mixbook for these interest look at pie desirability.

    We’re not questioning the methodology are the results—which often are just a minute apart in placement.

    For example: Why these 10 pies?

    Who put Cactus Pie on the list, and why?

    Regardless of the outcome, we think it’s a fun read on Pi Day.
    1. Boston Cream Pie, Massachusetts: 2 Hours 32 Minutes.

    Boston Cream Pie emerged in first place: Pie aficionados said they would be prepared to travel for over two and a half hours to eat one of these in the Bay State (photo #1). Despite its name, Boston Cream Pie is a cake that layers custard or cream between sponge cake, and is topped with a rich chocolate glaze. Originating in Boston in 1856, the combination of moist cake, creamy filling, and chocolatey topping makes this a must-try. Here’s more about it, and a recipe.
    2. Bumbleberry Pie, North Dakota: 2 Hours 31 Minutes.

    Placing second, and just 1 minute behind, comes North Dakota’s Bumbleberry Pie (photo #2). This mixed berry pie, a combination of strawberries, raspberries, blackberries, and blueberries, is a perfect balance of sweet and tart. The burst of flavors from various berries makes it a unique treat—not to mention all those antioxidents. Here’s a recipe.
    3. Honeycrisp Apple Pie, Minnesota: 2 Hours 28 Minutes.

    Utilizing the locally developed Honeycrisp apple, this pie is known for its juicy, flavorful filling that’s both sweet and crisp. Devotees are willing to journey just under two and a half hours for a slice that encapsulates Minnesota’s fresh take on American staple’s favorite pie. The distinctive taste of Honeycrisp apples is a fresh twist on the traditional apple pie. Here’s the history of apple pie and numerous twists on the classic recipe.
    4. Strawberry Pie, Oklahoma: 2 Hours 27 Minutes.

    With its bright, sweet filling made of fresh strawberries, often in a glaze, and topped with whipped cream, Oklahoma’s Strawberry Pie is a celebration of simplicity and flavor (photo #4). It’s a summertime favorite but you can find good strawberries year-round.
    5. Pecan Pie, Texas: 2 Hours 23 Minutes.

    This Texan staple, with its rich filling of pecans, eggs, butter, and sugar, set in a flaky crust, embodies the soul of Southern desserts (phptp #5). Often served with whipped cream, its indulgent, nutty flavor is a testament to Texas’ culinary heritage, making it a sought-after treat. The history of pecan pie and a delicious recipe.
    6. Key Lime Pie, Florida: 2 Hours 22 Minutes.

    The zesty and creamy Key Lime Pie (photo #6) is Florida’s claim to fame. With its perfect balance of tart and sweet, set in a graham cracker crust, this pie is as refreshing as a tropical breeze in the Florida Keys. It’s no wonder that pie aficionados are drawn to the Sunshine State. Here’s recipe and here’s the history of Key lime pie.
    7. Peanut Butter Pie, Virginia: 2 Hours 21 Minutes.

    With a rich filling of peanut butter, often accompanied by whipped cream and peanuts, Virginia’s Peanut Butter Pie is a smooth, nutty treat (photo #7). It’s a comforting slice of Americana that dates back to the Colonies. Here’s a recipe and here’s the history of peanut butter (photo © King Arthur Baking).
    8. Wild Berry Pie, Alaska: 2 Hours 19 Minutes.

    Alaska’s Wild Berry Pie is a berry good pie (photo #8). A mix of native berries, including blueberries, raspberries, and salmonberries†, offers a bold flavor adventure. It’s similar to, but different from, North Dakota’s bumbleberry pie (pie and photo #2). Here’s more about slab pie.
    9. Cactus Pie, Arizona: 2 Hours 16 Minutes.

    We were a bit confused about Cactus Pie, unique to Arizona. Is it nopalito cactus pie, or prickly pear cactus pie? The latter delivers a sweet and slightly tart cactus fruit filling. The taste of the fruit is almost like raspberries meet cotton candy, with a bright reddish-purplish-pink hue. Here’s a recipe.
    10. Chocolate Cream Pie, Nevada: 2 hours 14 Minutes.

    Nevada’s Chocolate Cream Pie is chocolate personified. Its luscious texture and velvety chocolate custard, topped with whipped cream and chocolate shavings, make it a lavish indulgence.
    > If these don’t suit your fancy, Yahoo has a display of the iconic pies of all 50 states.

    > The history of pie.

    > The different types of pie: a photo glossary.
    *It seems incredible, but the most decimal places of pi memorized is 70,000!!! It was achieved by Rajveer Meena at the VIT University in Vellore, India, on 21 March 2015. Rajveer wore a blindfold throughout the entire recall, which took nearly 10 hours. He is now in the Guinness World Records book [source: Guinness World Records].

    †Salmonberries, also known as thimbleberries or Alaskan berries, are similar in size and shape to raspberries. Acording to the taxonomy developed by Carl Linnaeus, their botanical name in the family Rosaceae—the rose family, is Rubus spectabilis. Salmonberries are actually a species of rose! The plant is native to the west coast of North America.



    [9] Happy birthday, Albert Einstein: March 14, 1879 to April 18, 1955 (photo taken 1921 by F. Schmutzer | Wikipedia).
    A photo of Albert Einstein in front of a blackboard


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    Nantucket Crisps: The Crispiest Potato Chips

    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.

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

  • Brant Point Black Pepper
  • Cisco Beach BBQ
  • Madaket Sweet Onion
  • Sconset Sea Salt
  • Steps Beach Salt & Vinegar
  • Stubbys Jamaican Jerk
    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…

    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.

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

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

  • Breakfast: crumble over eggs, cottage cheese, Greek yogurt.
  • Canapé base, for everything from caviar to crab salad (photo #4).
  • Crumble topping for chili, salads, and soups.
  • Crunchy layer for burgers and sandwiches.
  • Crunchy topping for deviled eggs.
  • Crust for baked or fried chicken or fish.
  • Crust or crumbles for casseroles: macaroni and cheese, green bean casserole, scalloped potatoes, shepherd’s pie, tuna casserole, etc.
  • Crust for quiche, pot pie, savory galettes and tarts‡.
  • Dessert: the salty crown atop a hot fudge sundae (or other ice cream).
  • Kitchen Sink cookies (amped-up chocolate chip cookies [recipe]).
  • Potato chip nachos.
  • Sweet-and-salty Rice Krispie Treats.

  • The history of potato chips.
  • The history of potatoes.
  • The different types of potatoes: a photo glossary.

  • February is National Snack Food Month.
  • February 2nd is National Tater Tot Day.
  • March 14th is National Potato Chip Day.
  • March 31st is National Tater Day.
  • March 23rd is National Chip And Dip Day.
  • August 19th is National Potato Day.
  • September is National Potato Month.


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

    Nantucket Crisps Bag Of Madaket Sweet Onion Flavor
    [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.

    Nantucket Crisps Bag Of Stubbys Jamaican Jerk Flavor
    [3] Similarly, Stubbys Jamaican Jerk has a perfect balance of jerk flavors.

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

    A Thanksgiving table with a bag of Nantucket Crisps at each place setting
    [5] Instead of chocolate turkeys, this Thanksgiving table is set with bags of Stuffing Terrific chips—a fun idea!

    A bag and spread of Salt & Vinegar chips from Nantucket Crisps
    [6] Some Steps Beach Salt & Vinegar chips. Someone, bring a sandwich!

    *The difference between crispest and crispiest: crispest is superlative of crisp while crispiest is superlative of crispy.
    †Their thinness adds to the crispness. The other side of the coin is that there’s more breakage.

    ‡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),



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    Irish Comfort Food Recipes For St. Patrick’s Day

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

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

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

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

    A bowl of Irish Lamb Stew
    [5] Irish lamb stew. Here’s a recipe (photo © Guinness).

    A loaf of Irish Soda Bread
    [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.

    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:

  • Apple Cake
  • Guinness Chocolate Cake
  • Irish Bread Pudding
  • Porter Cake With Whiskey-Caramel Sauce
  • Shortbread

  • Irish Beer Types
  • Irish Cheeses
    *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.




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    Garlic Noodles with Crab Recipe For National Crab Day

    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

    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.

    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***.

  • For a vegetarian version of Garlic Noodles, use vegetarian “fish sauce” and vegetarian “oyster sauce,” both of which are commonly made with mushrooms.
  • For a vegan version of Garlic Noodles, use spaghetti noodles, the same substitutions for fish sauce and oyster sauce as above, substitute Parmesan cheese with an equivalent amount of nutritional yeast, and use plant-based butter.
    Ingredients For 4 Servings

    For The Dungeness Crab

  • 2 Dungeness crabs, about 2 pounds (1 kg) each*, cleaned and steamed
  • 8 tablespoons (120 mL) butter
  • 10 cloves or 1 whole head of garlic, coarsely chopped
  • 2 teaspoons (10 mL) salt
  • 1 teaspoon (5 mL) cracked black pepper (coarse grind)
    For The Garlic Noodles

  • 12 ounces (350 g) spaghetti noodles or Asian fresh egg noodles
  • 10 cloves or 1 whole head of garlic
  • 1 tablespoon (15 mL) light soy sauce
  • 1 tablespoon (15 mL) fish sauce†
  • 1 tablespoon (15 mL) premium oyster sauce‡
  • 2 tablespoons (30 mL) Parmesan-style cheese***, finely grated
  • Optional: 1 teaspoon (5 mL) sugar
  • 1 tablespoon (15 mL) olive oil
  • 4 tablespoons (60 mL) butter
  • ¼ cup (60 mL) sliced scallions

    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.

  • Ceviche & Ceviche Lettuce Cups
  • Crab Al Pesto
  • Crab & Fruit Salad
  • Crab Benedict
  • Crab Cake With An Asian Twist
  • Crabe En Coquille
  • Crab Salad With Lemongrass & Mint
  • Crab Spring Rolls
  • Crab-Stuffed Flounder
  • Fried Green Tomatoes With Crab & Creole Mustard
  • Hot Crab & Artichoke Dip
  • Jumbo Lump Crab Cakes
  • Kansas City Crab Grass Dip
  • Masala Fried Rice With Crab
  • Potato & Crab Hash With Poached Eggs
  • Savory Crab Cheesecake (for first course or cheese course)
  • Shrimp & Grits With Crab
  • Soft Shell Crab Sandwich
  • Spicy Crab Linguine
  • Thai Red Curry With Crab & Pineapple
  • Vegan Crab Leg (Kani) Salad With Tofu
    *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.


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

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

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

    A bottle of Kikkoman Less Sodium Soy Sauce
    [4] Use low-sodium soy sauce (photo © Webstaurant Store).

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

    Grated Parmigiano Reggiano Cheese & Grater
    [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).

    Pouring olive oil from the bottle into a ramekin.
    [7] Measuring the olive oil (photo © Hannah Kaminsky | Bittersweet Blog).

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

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

    Glass & Carafe Of White Wine
    [10] Enjoy a glass of California Chardonnay or rose with your meal (photo © Zwiesel Glas | Facebook).




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