THE NIBBLE webzine of food adventures

Home
United States
New York, NY
THE NIBBLE webzine of food adventures

THE NIBBLE is a webzine about fine food, specialty food and gourmet food for people who love to eat and drink the very best.

Whether you’re a foodie or just like great food, we write THE NIBBLE for you. THE NIBBLE is a resource for people who want to know about the best new food products, find interesting spins on popular recipes, serve something special at their next party, give impressive food gifts…and who want to learn more about their favorite foods.

10/04/2026

Vodka lovers: Today’s your day to decide which of America’s favorite vodka cocktails you’d like to have.

If the answer is “just shots,” that’s O.K. with us.

Below:

> America’s top 10 favorite vodka cocktails.

> The 12 top-selling vodka brands in the U.S.

> Vodka trivia.

> Lemon Drop Martini recipe.

> More vodka cocktail recipes.

Elsewhere on The Nibble:

> Make your own cranberry-infused vodka for the holidays.

> The history of vodka.

> The year’s 100+ cocktails and spirits holidays.

1. AMERICA’S TOP 10 FAVORITE VODKA COCKTAILS

In alphabetical order, take a sip of these vodka cocktails. Additional ingredients are included:
- Bloody Mary: tomato juice, lemon, Worcestershire sauce, hot sauce, seasonings.
- Cosmopolitan: orange liqueur, cranberry juice, lime juice.
- Espresso Martini: espresso and coffee liqueur.
- Lemon Drop Martini: lemon juice, sugar or simple syrup, often orange liqueur. The recipe is below.
- Moscow Mule: ginger b**r and lime juice.

For National Vodka Day, vodka lovers can celebrate with the top 10 favorite vodka cocktails and the best-selling vodka brands. From The Nibble webzine of food.

10/01/2026

Why are cookies like these lemon bars called cookies instead of cake? Because they’re finger food, eaten without a fork (photo © King Arthur Baking).

Similarly, brownies are also bar cookies (photo © Palmer House).

Some of America’s favorite cookies—chocolate chip, oatmeal, and peanut butter—are drop cookies (photo © American Heritage Chocolate).

Zeppole, an example of fried cookies, are balls of yeast dough. Like brownies and bars, they’re considered cookies rather than pastry because they are finger food (photo © The Nibble).

Springerle cookie dough rolled out alongside baked cookies (photo © Hello Aesthe | Pexels).

What does one do on National Homemade Cookie Day, October 1st?

One revisits the 10 different styles of cookies and decides which one to bake.

Then, because it’s also International Coffee Day, we invite the neighbors for coffee and cookies.

Below:

> The 10 basic styles of cookies.

> America’s favorite cookies.

> America’s top cookie brands.

There are 10 different styles of cookies: bar cookies, drop cookies, sandwich cookies, and 7 more. Take a look and pick one to have today! From The Nibble.

09/15/2026

For more than 80 years, you could purchase only three types of chocolate bars: dark chocolate (launched in 1847), milk chocolate (debuted in 1875), and white chocolate (arrived in 1930).

Few people realize that in 2012, a fourth chocolate joined the group. Valrhona introduced blonde chocolate (which it trademarked under the name Dulcey®), discovered in a kitchen accident.

And just five years later, in 2017, Barry Callebaut unveiled the fifth type, ruby chocolate (photo #6), made from specially selected and processed ruby cacao beans. The first major consumer product using it—a ruby KitKat—followed in 2018.

Blonde and ruby are not “flavored” chocolates. They are distinct formulations, just as milk was added to dark chocolate to create milk chocolate, and the cacao solids were left out of the blend to create white chocolate.

We’ve previously extolled the virtues of ruby chocolate. In celebration of International Chocolate Day, September 13th, we introduce you to our favorite blonde.

09/10/2026

A plate of red bean mooncakes (photo © Omnivore’s Cookbook).

Traditional mooncakes with a pot of Chinese tea (photo © In Pursuit Of Tea).

A stack of mooncakes with both traditional and modern designs (stack adapted from Vogue).

The great Belgian chocolatier Pierre Marcolini creates a new design each year. These minimalist mooncakes from a prior year look like colorful hockey pucks (photo © Pierre Marcolini).

The Moon Festival, also known as the Mid-Autumn Festival and Mooncake Festival, is one of China’s most traditional holidays.

It occurs on the 15th day of the 8th month of the Chinese lunisolar calendar, a time-tracking system that matches both the monthly phases of the moon and the yearly seasonal cycle of the sun.

This year, the festival falls on September 25th in the Gregorian calendar*.

Much like Thanksgiving in the U.S., it’s a time for family reunions, giving thanks for the autumn harvest, and gathering to admire the bright full moon.

China's Mooncake Festival (Mid-Autumn Festival) is a ready-made occasion for a mooncake tea party. Take a look! From The Nibble webzine of food adventuress.

09/03/2026

> What is Welsh rarebit?

> The name “rarebit.”

> The recipe.

> Cheese sauce tips.

> The history of Welsh rarebit.

Elsewhere on The Nibble:

> The history of cheese.

> The history of Cheddar.

> The different types of cheese: a photo glossary.

> Sourdough bread, an ideal base for Welsh rarebit.

> The year’s 30 cheese holidays.

> The year’s 28+ sandwich holidays.

1. WHAT IS WELSH RAREBIT?

Welsh rarebit is far more than melted cheese on toast. It even has its own food holiday: September 3rd.

The beloved Welsh dish consists of a slice of hearty toast topped with a rich cheese sauce, usually made with sharp Cheddar.

Into the sauce goes ale or b**r, mustard, and seasonings such as Worcestershire sauce or cayenne. The cheese sauce is poured over toasted bread, then goes under the broil to get bubbling and golden (photo #2).

What's a Welsh Rarebit, and why it should be called a Welsh Rabbit instead. A recipe and the history of the beloved Welsh comfort food, from The Nibble webzine.

08/22/2026

This spumoni ice cream cake recipe inspired us to make our easy loaf cake version (photo © The Nibble).

Our Spumoni Baked Alaska hack. The recipe follows (photo © The Nibble).

Spumoni for four. You can purchase it here (photo © Lezza).

Make an easy meringue with liquid egg whites (photo © The Nibble).

August 21st is a special day for us: National Spumoni Day.

Growing up, we couldn’t wait to go to our local Italian restaurant with our parents. It wasn’t for the Italian food: Mom was a great cook and made the Italian-American repertoire as fine as any restaurant (no one has ever topped her lasagna).

But at the restaurant, we couldn’t wait to get through the meal to order dessert: spumoni!

For National Spumoni Day, we elevated spumoni to Spumoni Baked Alaska, and created a hack to simplify making this festive dessert. A recipe from THE NIBBLE.

08/20/2026

August 20th is National Bacon Lovers Day, one of 11 annual bacon holidays and a nudge for us to round up some of our favorite bacon recipes.

Did you know that you can make bacon jam from bacon drippings? It’s not the same texture as turning chopped bacon into jam, but it delivers the aroma and flavor with no extra expense. The recipe is below.

Below:

> Breakfast recipes.

> Appetizers and condiments.

> Salads, sides, and soups.

> Main courses.

> Desserts, snacks, and sweets.

Elsewhere on The Nibble:

> The different types of bacon: a photo glossary.

> The history of bacon.

> The year’s 11 bacon holidays.

50+ FUN RECIPES WITH BACON

Breakfast
- Beef & Bacon Hash
- BLT Eggs Benedict
- BLT Pancakes
- Maple Bacon Muffins
- One-Pan Bacon, Egg, & Sausage Skillet Scramble
- Turkey Bacon Pancake Strips

Bacon jam is delicious on biscuits or toast. We haven’t yet tried it on a bagel and cream cheese (photo © Smithfield).

For National Bacon Lovers Day, 50 yummy-fun recipes with bacon, from breakfast through drinks, dinner, and dessert. From THE NIBBLE webzine of food adventures.

08/05/2026

A California Vermentino from Rodney Strong Vineyards served with chilled cucumber soup (photo © California W**e Institute).

A Tuscan Vermentino with oysters or any shellfish (photo © The Nibble).

Surrau “Limizzani” Vermentino di Gallura DOCG is a classic, with vibrant citrus, sea salt minerality†, and white flower aromas. From the top growing area in the top Vermentino-producing region, Sardinia, it typically costs around $17 to $20 per bottle (photo © Vintage 38).

Vermentino is a good “sandwich w**e” for cheese, veggie, poultry, tuna, and other lighter fillings. It’s shown here with our mozzarella-raspberry-basil grilled cheese recipe. The saltiness† of the w**e balances the mozzarella, while the herbal notes sing with the fresh basil (photo © The Nibble).

One of America’s finest Vermentinos is made at Barboursville Vineyards in Virginia, just north of Charlottesville. The shellfish pairing is spot-on (photo © Barboursville Vineyards).

While Italy makes the most Vermentino, the crisp white w**es are also produced in France, Spain, the U.S., and Australia. The new "it" w**e to enjoy year-round!

08/04/2026

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.

> 30+ more watermelon recipes for breakfast, lunch, dinner, dessert, drinks, plus non-alcoholic beverages.

Elsewhere on The Nibble:

> The history of watermelon.

> Watermelon nutrition.

> Watermelon tips: buying and storing.

RECIPE: DEHYDRATED WATERMELON

Thanks to Gelson’s, one of America’s great high-end supermarkets, for the recipe.

We made this dehydrated watermelon snack recipe, and came up with 14 more ways to use it. The recipe is simple. From The Nibble webzine of food adventures.

08/03/2026

No lettuce in this salad, just carrots, grapes, cheese, and herbs (photo © The Nibble).

Once found only at farmers’ markets, rainbow carrots now appear at better food stores (photo © Artisan Restaurant).

Buy seedless grapes; you’ll be cutting them in half for the recipe (photo © The Nibble).

Garnishes for the salad include Italian parsley, toasted hazelnuts, mint, and ricotta salata (photo © The Nibble).

There’s no need to buy white balsamic vinegar just for this recipe. Substitute white w**e vinegar with honey or sugar, in a proportion of 1 tablespoon w**e vinegar to 1/2 teaspoon honey or sugar (photo © The Nibble).

Ground coriander seeds. Coriander is the dried seed of the cilantro herb. In the U.S., people call the green leaves and stems cilantro and the seeds coriander. In other parts of the world, the whole plant is simply called coriander (photo © Savory Spice Shop).

Ricotta salata (photo © Good Eggs).

Who needs lettuce? Check out this Carrot Salad with Green Grapes, Coriander and Ricotta Salata. From THE NIBBLE webzine of food adventures.

Address

15 West 72nd Street/Suite 33G
New York, NY
10023

Website

http://www.TheNibble.com/

Alerts

Be the first to know and let us send you an email when THE NIBBLE webzine of food adventures posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Featured

Gaia Restaurant NYC
42 West 35th Street

Want your business to be the top-listed food & beverage service in New York?