Year: 2012

TIP OF THE DAY: Consider More Buffets

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Even six or eight people can enjoy serving themselves buffet-style. Photo by Nancy Louie | IST.   In the catering and restaurant worlds, food serving styles are classified as table service or buffet service. Both styles are used in the home, as well. Many of us tend to think as the professionals do: table service…
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TOP PICK OF THE WEEK: Somersault Snacks ~ Crunchy, Tasty, Healthy

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These crunchy bites somersaulted into being when some active adults sought a tasty, healthy, grab-and-go energy snack. They investigated and formulated and created Somersault Snacks. The action ingredient is sunflower seeds, which provide energy as well as 50% more protein (6 g per serving) than many popular nuts, and more fiber than an apple (3…
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TIP OF THE DAY: Try Growing Jalapeños Indoors

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Our first jalapeño. Photo by Elvira Kalviste | THE NIBBLE.   Do you use fresh jalapeños to spice up recipes? If so, try growing the seeds. We grew our first jalapeño plant by accident. We had grown a pot of basil on the windowsill over our kitchen sink, from a packet of free seeds. The…
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RECIPE: Chocolate-Dipped Apricots (Or Anything Chocolate-Dipped)…& More

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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”

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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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