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Madagascar Vanilla Coconut Chips. Photo courtesy Made In Nature. The new Made In Nature Organic Toasted Coconut Chips are a big hit with THE NIBBLE team. We love them for snacking and garnishing. Crunchy, health-tasting and versatile, we enjoyed the original plain toasted coconut chips. But the flavored versions are even better, and each…
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These scallions were re-grown from the sliced-off root ends. Photo courtesy Hidden Valley | Facebook. Nobody eats the roots of green onions or leeks, a sprouting bulb of garlic and other vegetable discards. They end up as landfill. But you can regrow some vegetable scraps in water, as long as you have a little…
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The Jewish New Year, Rosh Hashanah*, begins tomorrow night at sundown*. A traditional part of the dinner is kugel (KOO-gull), a casserole-like baked pudding that is served as part of the main course. The traditional versions in Jewish households are noodle pudding (lokshen kugel), made with egg noodles and raisins; and potato kugel; but mixed…
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Parma ham, also known as prosciutto, is an easy ingredient for appetizers and first courses, paired with anything from melon to salads. This recipe from Italian chef Nicola Batavia, of Birichin in Turin, has eye appeal, crunch and, the palate-pleasing prosciutto and gin! Serve it as a first course; or instead of the salad course…
Continue reading “RECIPE: Prosciutto-Cucumber Roulade Appetizer”
We love this idea from Chef Ric Tramonto and John Folse of Restaurant R’evolution in New Orleans (photo #1). The photo shows Restaurant R’evolution’s Lobster With Sheep’s Milk Gnocchi. Rather than toss the lobster heads and tails*, they plated them with a dish of lobster gnocchi. Instead of gnocchi, we made Lobster Newburg, one of…
Continue reading “TIP OF THE DAY: Deconstructed Lobster”
