Also visit our main website, TheNibble.com.
Celery doesn’t get a lot of respect. In most recipes, it’s an also-ran. But great American cheese maker Paula Lambert shows how it can be a main ingredient, in her Shaved Fennel and Celery Heart Salad. You can eat this salad as an appetizer or side, as a base for a poached chicken breast or…
Continue reading “TIP OF THE DAY: Celery Salad”
Something different: kale salad. Photo courtesy Galli Restaurant | New York City. You may have enjoyed a plate of sautéed kale, but how about a raw kale salad? It’s new, different and full of antioxidants and fiber. And there are different varieties beyond the curly kale found in supermarkets. See the different types of…
Continue reading “RECIPE: Raw Kale Salad”
Fingerling potatoes are perhaps the most elegant spud you can serve. Photo courtesy PotatoGoodness.com. If you like grilled potatoes, try these elegant grilled fingerlings with “spud rub” dip. Use the spud rub to season the potatoes and anything else you’re grilling; then stir it into the dipping sauce and serve the grilled fingerlings on…
Continue reading “RECIPE: Grilled Fingerling Potatoes”
[1] Linguine and clam sauce with asparagus. The recipe is below (photo © Dole). [2] Fresh linguine pasta, the “flat” version of spaghetti (photo © Mindaugas Petrutis | Unsplash). [3] Dry fettuccine (photo © Isaac Quesada | Unsplash). [4] Linguine with pesto is a classic dish from Liguria, where both originated (photo © DeLallo). …
Continue reading “RECIPE: Linguine with Clams and Asparagus”
We love potato salad. We grew up on two recipes: Mom’s classic picnic potato salad (potatoes, mayo, Dijon mustard, red onion, celery, bell pepper) and her warm German potato salad recipe (potatoes, bacon, onions, chives, garlic, parsley and dill in a mustard vinaigrette). But there are hundreds of very worth potato salad recipes. This one,…
Continue reading “RECIPE: Spring Potato Salad With Dijon Mustard & Mint Vinaigrette”
