The Nibble
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THE NIBBLE was born of the need to know. In New York City—arguably the food capital of America, with hundreds of specialty food stores, more than 30 food-specific newsstand magazines, the eagerly sought Wednesday “Marketplace” food section of The New York Times, and the entire Internet at our disposal—there was no source of information about specialty foods. It was hunt and peck: choose something from the shelf and hope it was good. This is what we learned, after years of intrepid searching...after buying everything on every shelf...after reading every trade and consumer news source...after tasting our way through many food industry shows: We know that high price and beautiful packaging do not necessarily equal the finest quality; and not every product carried by the “best” stores is the best of breed. Many superior products never make it onto the shelves at all, because they are made by small producers who don’t have the time or money to market to big city stores. Yes, there are some very fine products in your local markets; but there are others you must click to, or phone for. And unless someone tells you about them, you probably will never find them. We began to e-mail our favorite product “finds” to our foodie friends several years ago. Those e-mails grew into THE NIBBLE newsletter; and many nibbles later, the newsletter begat this online magazine, which publishes a 200-page issue every month. We still e-mail the Top Pick newsletter each week. Source
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| Scope | Local, Consumer |
|---|---|
| Language | English |
| Country | United States of America |
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Recent Articles
Search ArticlesWelsh Rarebit...Or Is It Welsh Rabbit...For Welsh Rarebit Day
________________ *You can use a different bread, but a thick, sturdy, crusty artisanal loaf works best here. You need bread that won’t get soggy. Preparation 1. MELT the butter in a saucepan over medium heat. When the butter is sizzling, whisk in the flour and cook for a minute, stirring until smooth (you have just created a roux: equal parts flour and fat used as a base and thickening agent). 2. STIR in the ale. Bring the mixture to a boil and stir for two minutes, or until it thickens. 3.
Festive Spumoni Baked Alaska Recipe For National Spumoni Day
Preparation Soften the ice cream on the countertop for 10-15 minutes. Note that you will not use the entire pints 1. LINE an 8 x 4 inch, 8½ x 4½ inch, or 9 x 5-inch loaf pan pan with plastic wrap, leaving enough overhang to form handles to lift out the frozen dessert. 2. SLICE the pound cake into 1-inch-thick slices. Arrange enough slices in the bottom of the loaf pan to create a snug, even cake base. Trim pieces as needed to fit. 3. ADD the bottom layer of ice cream.
Fun With Bacon For National Bacon Lovers Day
[1] BLT pancakes are sophisticated enough for lunch or “brinner.” Here’s the recipe (photo © Wisconsin Cheese). [2] What’s better than cheese fries? Bacon cheese fries! Here’s the recipe (photo © Idaho Potato Commission). [3] Celebrate July 4th with a bacon flag pizza. Here’s the recipe (photo © The Nibble). [4] Beef and bacon hash is an elevated alternative to corned beef hash. Here’s the recipe (photo © Lodge Cast Iron).
Vermentino, A Crisp White Wine For Summer & Year-Round
August 4th is National White Wine Day, and we’ve got one that’s possibly new to you: Vermentino. Vermentino is an Italian white grape that creates light-bodied, aromatic, citrusy wines known for their thirst-quenching acidity. The grapes are primarily grown in Mediterranean coastal regions, and are famously “salty†” due to the sea breezes that waft over the vineyards. Vermentino is so little-known in the U.S. that we didn’t even include it on our list of 22 white wines to try.
Fun: Dehydrated Watermelon Recipe For Snacking & Garnishing
August 3rd is National Watermelon Day, and we just made our first batch of dehydrated watermelon. We don’t have a dehydrator; we just used our oven and two ingredients, watermelon and lime juice. The result is sweet and chewy with a pleasant vegetal undertones, a bit crispy and chip-like at the edges, and a fruit leather-ish texture in the middle. Below: > Dehydrated watermelon recipe. > Beyond snacking: savory and sweet ways to use dehydrated watermelon.
Yummy Carrot Salad Recipe With Ricotta Salata
[8] A bowl of fresh ricotta and three shapes of aged ricotta salata (photo © The Nibble). 3. WHEN TO USE RICOTTA SALATA? Ricotta salata is often described as a “finishing cheese” because its firm, dry, salty character makes it especially good shaved, grated, or crumbled over a finished dish—like Asiago, Grana Padano, and Parmigiano Reggiano. It delivers a bright, milky-salty accent.
Kitchen Accidents That Created Great Food
GROUP 2: LESSER- OR NON-DOCUMENTED ACCIDENTS These are widely repeated culinary-origin tales, but the evidence is often thin, contradictory, or largely anecdotal. Fudge. fudge is often described as an accidental offshoot of caramel, but that specific story is not firmly documented. What the story says The popular version is that a cook was trying to make caramels or another hard candy, but the mixture was mishandled—perhaps undercooked, cooled incorrectly, or allowed to crystallize.
A Grand Marnier Sundae For National Grand Marnier Day
We created a super-easy special dessert to celebrate National Grand Marnier Day, July 14th. Below: > The easy sundae recipe. > More Grand Marnier recipes. > The year’s 13 orange/mandarin holidays. Elsewhere on The Nibble: > The different types of orange liqueur. > The history of orange liqueur. > The history of the Creamsicle. > The history of the sundae. > The history of ice cream. > The year’s 7 liqueur holidays. > The different types of ice cream and frozen desserts: a photo glossary.
How To Store Fine Chocolate In The Summer
[6] To’ak chocolate was born from a rainforest conservation project that co-founder Jerry Toth started in Ecuador in 2007, through his nonprofit organization Third Millennium Alliance. This helped create the Jama-Coaque Ecological Reserve protecting, over 1,500 acres of coastal rainforest. The bars are garnished with a roasted cacao bean, a unique reminder of the fruit’s origin.
For National Lobster Day, The History Of Lobster & Why We Boil Them Alive
National Lobster Day is celebrated on two different days: June 15th September 25th (see the *footnote for why there are two). Below: > The history of lobster, from trash seafood to cash crop. > Lobster-producing regions. > Other foods that went from common to coveted. > The year’s lobster holidays. > Why are lobsters boiled alive? Elsewhere on The Nibble: > 30+ lobster recipes for every meal of the day. > The interesting anatomy and biology of a lobster.