Month: July 2014

The Classic Daiquirí, History Of The Daiquirí & More Daiquirí Recipes

Posted on by thenibble

[1] No. 2 Daiquirí of the four recipes below. It’s the first variation of the original, created in 1920s Havana (photo © Bacardi Rum). [2] A different citrus take: the Grapefruit Daiquirí, substituting grapefruit purée and juice for the lime juice (photo © Ruth’s Chris Steak House). [3] A Hawthorne strainer. This one is from…
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TIP OF THE DAY: Poached Egg As A Glamorous Ingredient

Posted on by thenibble

Who could resist a frisée salad with pork belly, prosciutto and truffle vinaigrette? And how about that poached egg? Photo courtesy Due Forni | Las Vegas.   People who don’t like to eat salad—and of course, those who do—may well be tempted by this creation from Due Forni in Las Vegas. To a bed of…
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PRODUCT: Brown Turkey Figs

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A trip to the farmers market yesterday reminded us that brown turkey figs are in season (June through September). Other nice surprises were fresh lychees and okra, but our pitch today is for the figs. Figs are a “locavore” food: The fresh-picked fruit neither keeps well nor transports well. That’s why most figs on the…
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TIP OF THE DAY: Spice Blends You Should Know, Part 2

Posted on by thenibble

Yesterday we presented the first five of the world’s 10 spice blends you should know: adobo from Mexico, chili powder from Mexico, five spice from China, garam masala from India and jerk from Jamaica. Even if you won’t be cooking with them anytime soon, you should know them: They’re popular global, popping up in fusion…
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