Year: 2013

FOOD FUN: Potato Smashers

Posted on by thenibble

Potato smashers—tasty and fun to smash. Photo courtesy PotatoGoodness.com.   The name “smashed potatoes” has already been claimed for roughly mashed potatoes with the skins on. So this recipe is called Potato Smashers. We love smashing the potatoes (or the kids will enjoy doing it for you). And the prep time is just 5 minutes,…
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TIP OF THE DAY: Turn Leftovers Into Ragout (Stew)

Posted on by thenibble

The term ragoût (rah-GOO) may sound fancy, but it’s the French word for stew. When you make a quick-and-easy version from leftovers, it’s certainly more tempting-sounding than “leftovers stew.” The word origin is a bit more glamorous: ragoûter, meaning “to revive the taste.” And yes, it’s etymologically related to the Italian ragù, a sauce for…
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TIP OF THE DAY: Antipasto Salad For Lunch Or Dinner

Posted on by thenibble

Given the attention our recent Greek salad recipe got on Twitter, we’ve decided to follow up with an antipasto salad. You don’t see these on menus too often, because it’s not an authentic Italian dish. It takes traditional antipasto ingredients and layers them atop romaine: an Italian “chef salad.” It’s a hearty lunch or dinner…
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