Also visit our main website, TheNibble.com.
When you live in a ceviche culture, what do you do for something new? Ceviche, raw seafood marinated in lime juice with onions and other vegetables, is the national dish of Peru—and our favorite food. But what’s tiradito? Here, ceviche vs. tiradito and a brief history of them. While the variations in ceviche recipes seem…
Continue reading “FOOD 101: Ceviche Vs. Tiradito & The History”
Surprise: a center of apricot conserve. The black flecks are flaxseeds. Photo courtesy Frog Hollow Farm. Today’s tip comes from Frog Hollow Farm, a beloved grower of organic fruit in Brentwood, California, an hour east of San Francisco in the fertile Sacramento River Delta. Before there was the cronut, there was the scuffin. Necessity…
Continue reading “TIP OF THE DAY: Make Scuffins”
Pecan sandies (photo © Taste Of Home). September 21st is National Pecan Cookie Day and June 23rd is National Pecan Sandy day, probably the most popular pecan cookie, modeled after the French sablé. A shortbread-like butter cookie with a sandy texture, sablé means “sand” in French and refers to both the color and the…
Continue reading “Pecan Sandy Cookie Recipe, The American Version Of French Sables”
Today for brunch, we made this tasty recipe from the Wisconsin Milk Marketing Board. It’s sweet and savory: cheese with the sweet notes of conventional French toast. The recipe uses Havarti from Wisconsin, but you can substitute another cheese of choice. Suggestions: Mozzarella, Monterey Jack, Tilsit or for a stronger flavor, Muenster, Port du Salut…
Continue reading “RECIPE: Cheese-Stuffed French Toast”
Alluring and delicious. Photo © Hannah Kaminsky | Bittersweet Blog. Pastilla, pronounced “bastilla” in the Arabic of North Africa, is a traditional Moroccan dish that crossed the Straits of Gilbraltar from Andalusia, Spain. It is transliterated from the Arabic pastilla, bastilla, bisteeya, b’stilla or bstilla. It all means “delicious,” says Hannah Kaminsky. Traditionally served…
Continue reading “FOOD 101: Pastilla, Bastilla, Bisteeya, B’stilla”
