Year: 2018

TIP OF THE DAY: Oxtail (What Is It, How To Use It)

Posted on by thenibble

[1] Oxtail is prized for its rich flavor and gelatinous texture (photo courtesy Abel And Cole). [2] The whole tail, ready to be sliced (photo © Andrew Grygus, The Clove Garden). [3] Oxtail ragu, a popular preparation (recipe and photo from Sara Kate Gillingham | The Kitchn). The cooked meat is removed from the bone.…
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RECIPE: Banana Bread Recipe & The History Of Banana Bread

Posted on by thenibble

It’s February 23rd, National Banana Bread Day, and there’s only one thing for us to do: Bake a loaf, with lots of chocolate chunks. We prefer making ours with overripe bananas [photo #3]: brown peel = more pronounced flavor. Our friend Beth swears by using frozen bananas (we haven’t tried that yet). The recipe is…
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RESTAURANT: Fogo de Chao, Brazilian Churrascaria

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Have you been to a churrascaria? Churrascaria (chew-rah-SCAR-ee-ya) is a Portuguese word for barbecue. It’s not the kind of ‘cue cooked in a pit with sauce, but a technique where meat is cooked on a spit over fire. Churrascaria means “fire in the ground” (i.e., campfire), and describes the traditional cooking method used by gauchos…
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