Also visit our main website, TheNibble.com.
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”
Skillet photo courtesy Wisconsin Milk Marketing Board. Photo of Wisconsin Fontina courtesy Emmi Roth USA. Soon, juicy peaches will be gone from the shelf. Even if you’ve had a few, as hand fruit or in recipes, seek them out in the next few weeks and enjoy peaches while you still can. Our personal favorite…
Continue reading “TIP: Eat More Peaches ~ The Season Ends Soon!”
Sometimes, the government bodies that approve food holidays are way out of whack. Fresh Tomato Day is April 6th. National Tomato Day is June 1st. October is National Tomato Month. In California and Florida, the two states that grow the most tomatoes, you can probably get a fresh tomato in April and most certainly in…
Continue reading “TIP OF THE DAY: Ways To Use Fresh Summer Tomatoes”
Pimento cheese is known as a Southern specialty, along with barbecue, catfish and hush puppies, grits, red velvet cake, and sweet tea. Yet, according to a Southern culinary historian, the soft cheese and red bell pepper spread is a Northern invention. The recipe to make your own pimento cheese is below, following the history of…
Continue reading “20+ Ways To Use Pimento Cheese At Breakfast, Lunch & Dinner”
So many people love bacon so much, that NYY Steak in New York City has created this NYY Steak Bacon appetizer. It’s made with thick-cut Nueske slab bacon that’s cured and smoked in house (with a maple glaze). There’s a bit of sautéed spinach in the center—the salad—and a drizzle of maple syrup. Make it…
Continue reading “FOOD FUN: Bacon Salad”
