Year: 2018

Make A Gratin: Potatoes Au Gratin & Other Vegetables

Posted on by thenibble

Americans love melted cheese: on burgers, nachos, pizza, sandwiches, in fondue and queso dips. On the elegant end of the melted cheese menu is a gratin (grah-TAH, although Americans say GRAH-tin), a casserole that is topped with seasoned breadcrumbs and cheese, which is browned. Potatoes au gratin is a popular rendition, but your favorite vegetables…
Continue reading “Make A Gratin: Potatoes Au Gratin & Other Vegetables” →

TIP OF THE DAY: Mushroom Toast

Posted on by thenibble

[1] Mushroom toast. Serve it any time of the day, including with a leisurely glass of wine or beer (photo courtesy Edwards Dessert Kitchen). [2] A wealth of mushrooms from which to choose (photo courtesy Good Eggs). [3] Lobster mushrooms. If you can find them, they add color to the plate (photo courtesy Baldor Food).…
Continue reading “TIP OF THE DAY: Mushroom Toast” →

FOOD 101: Wild Rice For National Wild Rice Week

Posted on by thenibble

The fourth week in September is National Wild Rice Week. Did you know that wild rice isn’t rice?     A COUSIN OF TRUE RICE Wild rice is a member of the Poaceae family, genus Zizania; it is a cousin to true rice, the genus Oryza. Like Orzya, it grows in in shallow water. Instead…
Continue reading “FOOD 101: Wild Rice For National Wild Rice Week” →