[1] A fun variation: King Cake donuts (photo © Tiny Pies).

[2] A King Cake Bundt. Here’s the recipe (photos #2 and #4 © King Arthur Baking).

[3] You can bake the cake in any shape you like…

[4] …including cupcakes!

Celebrate the festive spirit of Mardi Gras (which begins on Karch 4th this year) with these delightful King Cake donuts (photo #1).

Technically, Mardi Gras, “Fat Tuesday,” is just one day—the day before Ash Wednesday.

But you have a few days’ grace to treat yourself to some of these “mini King Cakes” (they are actually baked donuts with a hole in the center).

The Mardi Gras “season lasts from King’s Day on January 6th until the day before the Catholic Lenten season starts on Ash Wednesday.

The flaky pastry is braided, baked, and topped with a colorful glaze of festive purple, green, and gold sugars—the official colors of Mardi Gras.

Purple represents justice. Green represents faith. Gold represents power. Here’s a detailed discussion of the three colors.

> The history of King Cake.

> The history of Mardi Gras.
 
 
GET YOUR MINI KING CAKES

> Head here.

Or bake one of the recipes below.

Laissez les bon temps rouler!
 
 
KING CAKE RECIPES FOR MARDI GRAS

 
Plus: Fusion Food

 
 
RECIPES TO SERVE WITH KING CAKE

 

[5] A Mardi Gras challah. Here’s the recipe (photo © Hannah Kaminsky | Bittersweet Blog).

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March is National Sauce Month, so how about a new idea for pasta sauce? Here’s a crowd pleaser that doesn’t take more effort than boiling pasta and heating sauce. But this time, the sauce is made from a container of caramelized onion dip.

It’s a two-ingredient recipe (photos #1 and #2) that you can enhance with the different options we list below.

The “original” recipe—the exact originator of the recipe isn’t definitively known—used Trader Joe’s Caramelized Onion Dip (photo #3, but any brand will do).

A quick and flavorful main course, a pasta dish sauced with a diluted container of onion dip gained popularity through social media platforms.

The sour cream base of the dip, warmed and thinned, turns into a rich cream sauce with a light onion flavor. A bonus: a light crunch from the caramelized onion pieces.

Below:

> The recipe.

> What is chili crisp and the history of chili crisp.

> The history of onion dip.

> The year’s 19 sauce, dip, and dressing holidays.

Elsewhere on The Nibble:

> The different types of pasta: a photo glossary.

> The history of pasta.

> The history of chile peppers.

> The different types of chiles: a photo glossary.

> The year’s 20 pasta holidays.

> The year’s 12 hot and spicy holidays.
 
 
RECIPE: TRADER JOE’S CARAMELIZED ONION DIP PASTA

You can use any shape of pasta (photo #4) and, while the original recipe was made with Trader Joe’s, you can use any brand of caramelized onion dip.

A tip for using grated cheese to garnish: Keep a wedge of Italian grating cheese in the fridge and grate it directly onto the pasta.
 
Ingredients

 
Optional Pasta Garnishes

Take your pick:

 
For A More Substantial Dish

 
Preparation

1. COOK the pasta until al dente, according to the package directions. Drain, first reserving a cup of the pasta water. Set the pasta aside.

2. ADD the onion dip to the empty pasta pot. Warm it over medium heat, stirring to smooth. Add the reserved pasta water a tablespoon at a time to thin the dip into a smooth, creamy sauce as it warms (2-3 tablespoons should do it). When the sauce is your desired consistency…

3. ADD the drained pasta back to the pot and toss to coat it with the sauce.

4. GARNISH and serve.
 
 
RECIPE #2: QUICK-TOASTED BREADCRUMBS

There’s no need to heat the oven. Toast these on the stove top in five minutes or less.
 
Ingredients

 
Preparation

1. MELT the butter in a large, heavy skillet over medium-low heat. Spread the panko in an even layer, sprinkle with the seasonings, and stir to coat the breadcrumbs.

2. WATCH the pan for 2 minutes as the crumbs toast, so you can lower the heat if it seems too hot. You don’t want to burn the breadcrumbs. As they toast and become fragrant…

3. STIR them and again spread in another even layer, continuing to stir frequently for a total of 3-4 minutes until the breadcrumbs are golden brown.

4. REMOVE from the heat. You can use them immediately, or let them cool completely and store for up to four days in an airtight container at room temperature.
 
 
WHAT IS SPICY CHILI CRISP?

Spicy Chili Crisp (photo #6) is a hot, crunchy, oil-based condiment made with chili flakes; crispy bits of garlic, onion, shallots, or soybeans; and seasonings.

While chili-infused oil has been used for centuries in Chinese cuisine, this relatively new condiment adds a crunch (great mouthfeel!) and more layers of flavor.

This balance of heat, crunch, and umami makes the original Chili Crisp and its imitators a versatile drizzle for eggs, pasta, rice and other grains, as a condiment for mixing into deviled eggs and vinaigrettes, a dipping sauce for dumplings, and so much more.
 
 
The History Of Spicy Chili Crisp

Spicy Chili Crisp was created by Tao Huabi, a Chinese entrepreneur who founded Lao Gan Ma (LGM) in 1984, in Guizhou, China one of the poorest regions in China’s southwest.

A widowed mother of two sons who never finished school and couldn’t read, she ran a food truck and sold tofu cold noodles. She offered her homemade chili sauces for dipping.

Before long, she noticed that customers preferred her chili sauces over her tofu and noodles. In 1996, the Lao Gan Ma brand was born (the name means old godmother).

Her sauces helped raise her two boys, and built a world famous brand in just 20 years [source]. (At last count, Tao has a reported net worth of $1.9 billion, making her one of the richest women in China. Here’s more about it.)

The condiment became a shortcut to flavor and texture for simple stir-frys, grilled and pan-fried meats and seafood, noodles, and a go-to condiment for anything—including burgers, burritos, eggs, fries, grilled cheese, hot dogs, hummus, and pizza.

With more complex flavors than other spicy hot sauces, LGM Spicy Chili Sauce became a household staple in China, where some people call Godmother Sauce by other affectionate names, including Happy Lady Sauce.

Lao Gan Ma Special Flavor Foodstuffs Company was established in 1997. Today, 1.3 million bottles of the expanded line of sauces (Chili Oil with Black Bean, Fried Chili in Oil, Hot Chili Sauce, and Spicy Bean Paste, among others) are produced daily and sold in China, the U.S., and more than 30 other countries.

Spicy Chili Sauce subsequently found international popularity and engendered other brands including:

 
The first jar we purchased was Trader Joe’s private label brand, Crunchy Chili Onion (photo #11). We look forward to trying more varieties (check out this comparison of brands).

The sauce does contain peanuts and soybeans. You can see LGM’s ingredients list here.
 
 
THE HISTORY OF ONION DIP

The classic” onion dip, a beloved party staple, owes its creation to the rise of convenience foods in the mid-1950s and the desire of homemakers for quick, easy-to-make recipes. Enter Lipton’s Onion Soup Mix (photo #12).

The story of how Lipton came to feature the onion dip recipe on its packaging is not entirely clear, but it is believed that in 1954, a cook in Los Angeles whose name is lost to history created the dip by mixing Lipton’s Onion Soup Mix with sour cream.

Given its provenance, the dip was also known as “California Dip.” It is also called “French Onion Dip” from the use of Lipton’s dehydrated French onion soup mix in the original recipe. (The dip is not much-served outside of the U.S.‡‡).

The recipe spread by word-of-mouth. Lipton likely became aware of the it and recognized the marketing potential.

The company began printing the recipe on their packaging in 1958. It became an instant hit nationwide, served with potato chips for snacking and as party fare (photo #13, photo #14).

(We were personally happy to skip the carb-laden chips and eat the dip from a spoon.)

While the mix had been marketed as a versatile ingredient for making soups, seasoning roasts, casseroles, and other dishes, its use in the dip was a game-changer.

Over the decades, onion dip has evolved, with many variations emerging. Some recipes use caramelized onions for a richer, more complex flavor, while others incorporate cream cheese, mayonnaise, or a combination. Fresh herbs added a bright, sophisticated touch.

Classic Onion Dip continues to be a popular choice for casual gatherings, parties, and game days, achieving status as a comfort food [source Chat GPT-4o]. While we think that the fresh “homemade” version tastes the best, there are many ready-to-eat brands in food stores nationwide.
 

[14] Caramelized onion dip with chips and crudités (photo © Leticia Almeida | Taste Of Home).
 
 
THE YEAR’S 19 SAUCE, DIP & DRESSING HOLIDAYS

[1] Spaghetti with a creamy sauce made from Trader Joe’s caramelized onion dip, topped with toasted breadcrumbs (photo by Dall-E © The Nibble).

[2] You need just two basic ingredients (reserved pasta water is in the dish), plus any optional ingredients from our list (photo © Kristina Vanni | Taste Of Home).

[3] Trader Joe’s Caramelized Onion Dip (photo © Food Is Good).

[4] The original recipe was made with spaghetti, but you can use any shape of pasta you like (photo © Karolina Kolodziejczak | Unsplash).

[5] One of our favorite garnishes for this dish is toasted breadcrumbs, particularly panko, the crunchier Japanese breadcrumbs (these are waiting to be toasted). You can easily toast them in five minutes or less with these directions (photo © Good Eggs).

[6] The original Spicy Chili Crisp (photos #6, #7, #8 © Laognma USA).

[7] Spicy Chili Crisp garnishes poached eggs on toast.

[8] Spicy Chili Crisp in a stir-fry served in lettuce cups.

[9] Lao Gan Ma Noodles with Spicy Chili Crisp Here’s the recipe (photos #9 and #10 © The Woks Of Life).

[10] If you like heat, grab a bottle of Spicy Chili Crisp and enjoy this spicy, crunchy addition to your condiment family.

[11] Trader Joe’s Crunchy Chili Onion, their version of Spicy Chili Crisp (photo © Trader Joe).

[12] The soup mix that started it all (photos #12 and #13 © Unilever).

[13] The Lipton’s dip uses both sour cream and mayonnaise. Here’s the recipe.

†Chamoy is a sweet, salty, sour, and spicy condiment or sauce commonly used in Mexican cuisine. It’s made from pickled fruit, chilies, and lime juice and can range in consistency from a liquid to a paste. It is used on both savory and sweet fruits and drinks, for example: drizzled on nachos, mixed into cocktails, a dipping sauce for meat, a topping for fruit.

‡Italian herb seasoning recipe: Combine 1 tablespoon each dried basil, marjoram, parsley, rosemary, and thyme; plus 2 tablespoons dried oregano. Store in a tightly-capped container.

‡‡Beyond the U.S.: In Europe, particularly in France, the dip is not a traditional or common dish despite its name. French cuisine does not include a direct equivalent. In France, dips are less common, especially sour cream-based dips. Globally, onion dip is not widespread. Other regions have their own traditional dips and spreads, such as guacamole in Mexico, hummus in the Middle East, and tzatziki in Greece.
 

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[1] A Blue Margarita, made with Blue Curaçao instead of a clear orange liqueur (photo © a3tabacos | Pexels).

[2] The first producer of Curaçao liqueur, Senior & Co., debuted its product in 1896. The first liqueurs were white (clear) Curaçao. Note that the bottle is shaped and textured like the orange that engenders the liqueur (photos #2 and #3 © Senior & Co. Distillery).

[3] To add festivity to cocktails, Senior & Co. also made a bright orange version. Both taste the same as clear Curaçao. Today there are also green and red versions.

[4] Cocktail rimming salt comes in many colors. You can find them on Amazon (photo © Snowy River Cocktails).

[5] Cointreau is the #1 favorite orange liqueur (photo Remy-Cointreau).

[6] Grand Marnier is #2 (photo © South Beach Liquor).

[7] Like Grand Marnier, Pierre Ferrand is a French brand made with Cognac (photo © Maison Ferrand).

[8] Distilling the laraha peels (photo © Daniel Krieger | 1000 Awesome Things About Curaçao).

Blue Curacao is a fun contradiction in terms: an orange-flavored liqueur that’s blue in color. Most orange liqueurs are clear. So for fun on National Margarita Day, February 22nd, how about a Blue Margarita (photo #1)? (Also mark your calendar for Cinco de Mayo and July 24th, National Tequila Day.)

The Blue Margarita simply substitutes one type of orange liqueur for another; in this case, Blue Curaçao, a clear liqueur that’s colored bright blue for a more dramatic-looking drink. (See the different types of orange liqueur below).

The island’s only distillery, Senior & Co., which produced the first the original Curaçao at the end of the 19th century, also produces four other flavors (photo #9). After Blue (photo #2), the second most popular variety is Orange Curaçao (photo #3).

The recipe follows. But first:

> The history of Curaçao liqueur is below.

> The history of the Margarita.

> The history of the Margarita glass.

> The history of tequila and the different types of tequila.

> The different types of orange liqueur, below.

> 35+ Margarita recipes.

> Throw a Margarita party.
 
 
WHAT IS BLUE CURAÇAO?

Curaçao is an orange liqueur that originated in the Caribbean island of Curaçao. It is used interchangeably with other orange liqueurs.

It typically has a slightly more complex flavor profile than generic triple sec from the Caribbean (see the different types of orange liqueurs below) due to the addition of herbs and spices: bitter orange peels, cloves, and orange zest, for example.

Triple sec, on the other hand, tends to be more purely orange-flavored and considered drier (less sweet).

Both are made by infusing the dried peels of the laraha citrus in alcohol, and then, in the case of Curaçao, adding orange or blue food coloring.

The laraha, a descendant of the Valencia orange, is also known as the Curaçao orange or the Golden Orange of Curaçao. The laraha peel (photo #8) is prized for its rich aroma.

The liqueur is naturally colorless, and most triple sec producers leave it that way. But in Curaçao, food coloring is added to make it more visually appealing.
 
 
RECIPE: THE BLUE MARGARITA

A Margarita is usually served straight up. For a drink on the rocks, use fresh ice. For a blender drink. add the ingredients into a blender with a cup of ice, and blend until smooth.
 
Ingredients Per Drink

 
Preparation

1. CREATE the salt rim. Rub the rim of the glass with a wedge of lime and twist it in a dish of rimming salt.

2. COMBINE the tequila, Curaçao, lime juice and simple syrup in a cocktail shaker filled with ice. Shake well and strain into the glass.

3. GARNISH and serve.
 
 
THE HISTORY OF CURAÇAO ORANGE LIQUEUR

Curaçao liqueur originates from the Caribbean island of Curaçao, a Dutch territory. In 1499, Spanish explorers arrived and claimed the land for Spain.

They planted Valencia orange trees there. But due to the island’s arid climate and poor soil, the oranges that grew were too bitter to eat. The groves were left to grow wild.

Curaçao remained under Spanish control for more than a century. The Dutch West India Company seized the island in 1634.

Over time, locals noticed that the inedible fruits released a fragrant citrus aroma. In 1896 European family living on the island, the Seniors, began experimenting with the peels by steeping them in alcohol.

This led to the creation of Genuine Curaçao Liqueur by the Senior & Co. distillery, which still operates today. Today, Senior & Co. makes five colors of orange liqueur—and three other flavored liqueurs, Chocolate, Coffee and Rum Raisin (photo #9).

Note that the name Curaçao is not trademarked and is not required to be made on the island of Curaçao. In fact, Senior & Co. is the only producer on the island.

The native bitter orange was classified as Citrus × aurantium var. currassuviensis. The word laraha is derived from the local Papiamentu language and is believed to be a modification of the Spanish word naranja, which means orange.

Other European distilleries followed suit, developing their own versions of orange liqueur. Over time, Curaçao evolved into different styles (below), most of them the naturally clear version but also the now-famous blue and orange-colored varieties.
 
 
What Makes Curaçao Blue or Orange?

While original Curaçao is naturally clear, colored versions use food-grade dyes.

 
The colors are purely aesthetic and do not affect the sweetness or citrusy flavor.

By the way, the island of Curaçao is still a Dutch territory, but in 2010, it became a separate autonomous country within the Kingdom of the Netherlands after the dissolution of the Netherlands Antilles.

It’s a Parliamentary democracy. Thus, Curaçao governs its own internal affairs (e.g., local laws, economy, and government), while the Dutch government oversees defense, foreign policy, and some judicial matters.

And the name of the island? Nobody knows its origin.

 
 
THE DIFFERENT TYPES OF ORANGE LIQUEUR

Cointreau, Curaçao, Gran Gala, Grand Marnier, triple sec (the latter a generic name, not a brand): All of these are orange liqueurs and can be used interchangeably.

Orange liqueur comes in three main categories, primarily categorized by production method and flavor profile. Here they are, with some popular brands.
 
Triple Sec Orange Liqueur

Triple sec is a clear, dry, spirit-based orange-flavored liqueur. It has a crisp, dry, and slightly sweet citrus flavor.

Popular brands:

Curaçao is a sweeter, often brightly-colored liqueur from the Caribbean island of Curaçao. It’s made from the dried peels of the laraha citrus, a bitter orange native to Curaçao.

Popular brands:

 
Cognac-Based Orange Liqueur

Grand Marnier is a high-end blend of Cognac and orange liqueur, made by blending Cognac with bitter orange essence. It has a richer, more complex flavor profile than liqueurs in the other categories, including a notes of vanilla/caramel.

It is made in different versions:

 
Plus:

 
 
The Top 3 Brands Of Orange Liqueur

All three are 40% A.B.V. (alcohol by volume), or 80 proof.

1. Cointreau (Triple Sec category) is used in classic cocktails like the Cosmopolitan, Margarita, and Sidecar.

2. Grand Marnier (Cognac-Based category) is a premium brand that is ideal for sipping neat, for Margaritas, and desserts like Crêpes Suzette.

3. Pierre Ferrand Dry Curaçao (Cognac and Curaçao categories), is considered perfect for Mai Tais, Old Fashioneds, and other sophisticated cocktails.
 
 

[9] The Senior line has five flavors of Curaçao and three liqueurs. Blue, Orange, and Premium White taste the same. Green Curaçao is a bit more herbal, and the red version, Cherry, is has cherries in the blend. Note that in the Senior brand, the Premium White variety has a slight green tint.
 
 

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