Year: 2018

TIP OF THE DAY: Brighten Up Plates With These 20 Colorful Garnishes

Posted on by thenibble

Brighten up winter meals with splashes of color. You can do that with sides like beets, red cabbage slaw and winter squash. But you can also employ colorful garnishes and condiments. Green garnishes like parsley and mint have been used for…centuries? millennia? Here are brighter recommendations in orange, red and yellow: Bell pepper (orange, red,…
Continue reading “TIP OF THE DAY: Brighten Up Plates With These 20 Colorful Garnishes” →

TIP OF THE DAY: Quinoa, A Complete Protein, & Quinoa Pasta

Posted on by thenibble

[1] White quinoa seeds (photo Methyl Soy | Wikipedia). [2] Red quinoa fried rice topped with an egg, at P.F. Chang’s. [3] Quinoa tabbouheh, at Andina Restaurant | Portland (photo by Eric Cable). [4] Harvesting red quinoa: back-breaking work (photo courtesy Tru Roots). [5] Three styles of quinoa pasta from Pereg Gourmet.   For more…
Continue reading “TIP OF THE DAY: Quinoa, A Complete Protein, & Quinoa Pasta” →

TIP OF THE DAY: How To Cook Steak On The Stove Top…& Why Meat Needs To Rest

Posted on by thenibble

Three years ago, GQ magazine sent us an article by Lang Whitaker, on how to cook a steak on the stove top. In the winter, those who grill outside may not be motivated to do so. Households without grills need an inside option. Apartment dwellers may lack ventilation, and set off the smoke alarm trying…
Continue reading “TIP OF THE DAY: How To Cook Steak On The Stove Top…& Why Meat Needs To Rest” →

NATIONAL PIZZA WEEK, DAY & MONTH: 40 Ways To Eat Your Slice

Posted on by thenibble

[1] Carbonara pizza uses two ingredient of Spaghetti Carbonara: bacon and eggs. Here’s the recipe from Today.com. [2] Pissaladière, a specialty of Nice, France, made with niçoise olives, anchovies, onions and Provençal herbs. According to a former mayor of Nice, the layer of onions on a pissaladière should be half as thick as the crust.…
Continue reading “NATIONAL PIZZA WEEK, DAY & MONTH: 40 Ways To Eat Your Slice” →

TIP OF THE DAY: Pesce En Brodo, Fish In Broth

Posted on by thenibble

Brodo di pesce, fish soup, is an Italian term for what has been made in coastal, lake and river communities for millennia. Freshly-caught fish went into a pot with water and whatever vegetables were available to flavor it. Water plus vegetables equals vegetable broth. Bouillabaisse, a traditional Provençal fish soup or stew (the difference), a…
Continue reading “TIP OF THE DAY: Pesce En Brodo, Fish In Broth” →