Small Bites

Little Vittles

A blend of rich Guatemalan cocoa and Black Cat espresso make soy mochas from 1 Shot (Liberties Walk, 1040 N. Second St., 215-627-1620) a caffeine-tweakin' chocoholic's dream. On top, giant clouds of fluffy soy foam augment the mocha's intense, smoky flavor. Owner Melissa Baruno first encountered the Guatemalan goodness when she was setting up shop two years ago. Four bucks gets you a 16-ounce large — a straightaway price for cocoa exoticism and the groovy vibe 1 Shot has to offer. —James Saul

Alhambra Café (609 S. Third St., 215-922-2202) ain't the new kid on the block — but time has allowed owner Mohammad Elfar to perfect its charms. Situated between a Caribbean lounge and an Irish pub, Alhambra offers its own surprises via traditional Middle Eastern cuisine. Open every day from 10 a.m. to 10 p.m., the Café carries classics like baba ganouj and hummus with pita. Or hang around with friends for a game of Scrabble (the official Scrabble dictionary is on hand to settle debates) and sip on one Elfar's many dessert-like hot beverages. Right now, they're doing sahlab, a traditional drink derived from the dried powdered root of the early purple orchid. Topped with a sprinkle of cinnamon, sahlab's frothy, creamy texture is sure to keep you warm straight through to spring. —Danielle Zimmerman

Blue in Green's gems have survived the café's years-in-the-making move from Jeweler's Row. The display case at BiG's latest space (on the ground floor of the White Building at 12th and Chestnut) glitters with owner Michael Baer's expertly-domed muffins, golden brown scones, and cookies small enough that you can righteously eat two. His pièce de résistance, however, is his extraordinary baguette. Enthusiasts know that a breadstuff is exquisite when it can stand on its own without oils, jams or butters, and this crusty log can do just that. It's boulangerie-worthy, begging to be hauled around like a bayonet of sustenance. Each firm loaf encases a pillowy inside that'll make you ask "Sarcone's who?" Baer also bakes demi-baguettes, which are assembled into picnic-ready sandwiches and make for a perfect companion to BiG's crisp salads. —Kelly White

Many believe that marshmallows enjoyed their finest moment battling the Ghost Busters in Central Park West. Local pastry chef and author Eileen Talanian, however, has given the fluffy little confections a seriously sweet makeover in Marshmallows: Homemade Gourmet Treats (Gibbs Smith, $18.95). Starting with a chunky intro to techniques and equipment, the book includes more than 125 recipes for everything from nostalgic snacks to intricate upscale desserts. While anyone can pull off S'mores, Talanian's champagne marshmallow wedding cake and blood orange fluff simply aren't for weekend bakers. But before you break out the gelatin for any recipe, get yourself a proper candy thermometer. A cheap one (or, Stay Puft Man forbid, no thermometer at all) will leave you with a pan of chunky syrup. —Monica Weymouth