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“Everybody must get stoned!” sang Bob Dylan in Rainy Day Women #12 & 35. Someone, whip him up a stone fruit salad! We all know how to slice fruits into an easy, healthful fruit salad. But how about taking it a step further, creating a sweet-and-savory salad for lunch or dinner? 1. MIX together your…
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Dried apricot and Parmesan “sandwiches.” You can sandwich almost any cheese between the fruit. Photo courtesy ParmigianoReggiano.com | FB. Fruit and cheese is a popular dessert in Europe’s best foodie countries, including France and Italy. But you don’t need to put together a platter. We found this quick idea on the Parmigiano Reggiano Facebook…
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Here’s a fall-winter spin on the popular appetizer, melon and prosciutto, that also allows you to substitute pancetta. THE DIFFERENCE BETWEEN PANCETTA AND PROSCIUTTO Both pancetta (pan-CHEH-tuh) and prosciutto (pro-SHOO-toh) are Italian pork products. Pancetta is the Italian version of bacon, made from the pork belly like American bacon. Instead of being smoked…
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When was the last time you made a dessert using fresh apricots? For most of us, the answer is: never. So here’s a quick and easy recipe for Balsamic-Glazed Apricots With Ricotta Clouds. If you think that “caramelized apricots” and “honey balsamic glaze” require a lot of work, this video will show you that…
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Fresh apricots: a seasonal treat. Photo courtesy Washington State Fruit Commission. Many of us enjoy dried apricots (stuff them with goat cheese!) and apricot preserves. But how many of us eat fresh apricots in the late spring, when they come into season? Not enough, based on a poll of THE NIBBLE staff. Savor the…
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