Also visit our main website, TheNibble.com.
[1] Call it celeriac or celery root: It’s not a beauty, but you’ll be hooked by its delicious, distinctive flavor (photo © The Chef’s Garden_. [2] Use the tops as garnish and in salads, soup stocks and stir frys (photo © Good Eggs). If you were asked to name root vegetables, you probably would…
Continue reading “Celeriac, Celery Root, Knob Celery, A Root By Any Other Name…”
Warm, crispy cubes of feta cheese, with a side of spicy marinated olives. Photo courtesy Wisconsin Milk Marketing Board. We really enjoyed this dish last night, served with beer and hard cider. Four of us polished off the 18 pieces of cheese and the spicy olives in 10 minutes, and we look forward to…
Continue reading “RECIPE: Fried Feta Cheese With Olives”
Skillet fondue is easy and fun. Photo courtesy La Brea Bakery. Skillet fondue enables you to serve a warm, gooey cheese treat very easily, for brunch, lunch, a dinner first course or snacking. It’s also a good way to use up smaller pieces of cheese leftover from a cheese tray. We cribbed the idea…
Continue reading “TIP OF THE DAY: Skillet Fondue”
TOP PHOTO: Elegant drops of homemade marshmallow cream at Guard and Grace Restaurant | Denver. BOTTOM PHOTO: Chocolate “Fluff” from Sugar and Spice and Everything Nice. For the upcoming holiday season, something special is the name of the game. Today’s tip was inspired by Guard and Grace in Denver, where dessert plates are garnished…
Continue reading “TIP OF THE DAY: Homemade Marshmallow Fluff”
Bewitching in dark or milk chocolate. Photo courtesy Li-Lac Chocolates. We’ve been looking around, and think we’ve found the best chocolate witch for Halloween. Eight inches tall and weighing in at 14 ounces of solid chocolate, the Big Halloween Witch from Li-Lac Chocolates is our favorite this season. There are many nifty chocolate molds…
Continue reading “HALLOWEEN: Best Chocolate Witch”
