RECIPE: Chocolate-Dipped Apricots (Or Anything Chocolate-Dipped)

January 9th is National Apricot Day. We’re not sure why, since apricot season in the U.S. is from May through August (any fresh apricots found in the winter months have made a long trip from the southern hemisphere). Yet, you can toast the day with an apricot brandy sour, have apricot jam on your toast…
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TIP OF THE DAY: When To Use Fines Herbes Vs. “Big Herbs”

Chervil has been called “the gourmet’s parsley.” A more delicate flavor than parsley, it has a faint note of licorice. Photo courtesy SXC.   THE NIBBLE’s Chef Johnny Gnall advises: When it comes to cooking, not all herbs are created equal. Some have more delicate flavors and can be lost if cooked the wrong way…
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