Also visit our main website, TheNibble.com.
Did you give up meat for Lent? Are you looking for different ways to add fish to your diet? Here are recommendations from Chef Charlie Baggs, of Charlie Baggs Culinary Innovations in Chicago, to which we’ve added some of our own suggestions. The original article was written for Flavor & The Menu, a magazine and…
Continue reading “TIP OF THE DAY: Ways To Serve Fish”
Perhaps eight years ago, we saw an article in a trade magazine about a pilot pizza chain in California. All the pizza varieties were served in cones made of pizza dough. The founder’s concept was to make it easy to walk down the street eating from a cone instead of a drippy slice. We loved…
Continue reading “TIP OF THE DAY: Food In A Cone”
Slices of prosciutto topped with a salad of baby arugula and watercress, topped with Parmigiano-Reggiano. Photo courtesy Olio e Piú | NYC. When you hear the words “ham salad,” you think of diced ham, possibly the leftovers from a holiday ham or Sunday dinner. Diced or minced ham is mixed with diced bell pepper,…
Continue reading “TIP OF THE DAY: Prosciutto Salad, The Sophisticated Ham Salad”
[1] Mmm, peanut butter fudge (photo © Horizon Organic). [2] You can place crushed peanuts in the bottom of the pan, sprinkle them on top, or mix peanut halves into the fudge for a big bite of peanut flavor (photo © Jif). [3] How about Peanut Butter & Jelly Fudge. Here’s the recipe (photo ©…
Continue reading “Peanut Butter Fudge Recipe For National Peanut Butter Lover’s Day”
Milwaukie, Oregon, founded in 1847 on the banks of the Willamette River and now a suburb of Portland, is also known as the the birthplace of the Bing cherry. But soon, it may be known as the birthplace of Dave’s Killer Bread. Dave’s Killer Bread is “the best bread in the universe,” according to the…
Continue reading “TOP PICK OF THE WEEK: Dave’s Killer Bread”
