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At a fine restaurant, after a five course dinner, including dessert, the sixth course is a dish of chocolates or mignardises with coffee. The founders of Sixth Course Artisan Confections describe them selves as “good pastry chefs [gone] rogue.” The Bay Area confectioners used Guittard couverture chocolate, made in San Francisco, along with local dairy…
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America loves mac and cheese. But too much of America is content to eat reconstituted powdered cheese sauce poured over boiled elbow macaroni. That’s the equivalent of a glass of Tang instead of fresh-squeezed orange juice. If your palate demands a gourmet version of mac and cheese, Cucina Fresca is ready to fill your freezer…
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To make mac and cheese from scratch, there’s no better demonstrator than the buoyant and charming Marcus Samuelsson, one of America’s most popular chefs. Chef Samuelsson grew up in Sweden. There he had meat balls with noodles, but didn’t discover macaroni and cheese until he moved to the U.S. “You learn a dish, and…
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The number one product we receive over the transom (unsolicited) is barbecue sauce. We get so much, that we joke that aliens from another planet who happen into THE NIBBLE offices would think that earthlings live on barbecue sauce. On a less jocular note, most of the barbecue sauces sent to us are simplistic recipes…
Continue reading “PRODUCT: La Pan’s Gourmet BBQ Sauce”
Pasta is one of America’s favorite foods. Yet how many of us have had flavored pasta? There is no data, but our guess is a fraction of a percent. Pasta Mamas’s aims to change that. The artisan pasta maker produces 26 flavors of pasta, plus plain and whole wheat. Available in linguine, fettuccine and papardelle,…
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