Also visit our main website, TheNibble.com.
It’s the last day of National Egg Month. So: Enjoy an omelet for breakfast or lunch. Or how about Portabella Eggs Benedict: The portabella substitutes for the English muffin. No bread, no carbs. Make the perfect hard-boiled egg. Check out all the different types of eggs in our Egg Glossary. It’s egg-citing! Learn your egg…
Continue reading “FOOD HOLIDAY: National Egg Month”
Greek tzatziki, like Indian raita, is a cool and refreshing yogurt-cucumber sauce. In Greece, where it is accented with garlic and dill, it is also served as a meze, or appetizer, and is spread onto pita. The cucumbers can be puréed and strained, or seeded and finely diced; then mixed with yogurt, herbs, and sometimes,…
Continue reading “TIP OF THE DAY: Tzatziki, A Low Calorie Sauce & Spread”
Cheese courses have become very popular as the end to a good dinner. But cheese is high-caloric and high-fat: It has more fat than protein (except for reduced fat and fat-free varieties—see the ratios of fat to protein in your favorite cheeses). So, serve a “skinny” cheese course. If you present self-serve selections—large wedges or…
Continue reading “TIP OF THE DAY: “Skinny” Cheese Course”
Butter is expensive because it takes about 21 pounds (2.4 gallons) of milk to make a pound of it. But good butter is essential for the best-tasting sauces and baked goods. MONEY-SAVING TIPS Want to pay less for butter? Here are tips to save money on butter, from the Wisconsin Milk Marketing Board: 1)…
Continue reading “TIP OF THE DAY: Butter Bargains”
January 20th is Cheese Lover’s Day, so be sure to give your favorites the respect they deserve. Fine cheese is a living food that breathes and ages. Most cheese should not be kept in plastic wrap, which essentially suffocates the cheese, allows moisture to condense on the inside of the wrap and hastens spoilage. Stores…
Continue reading “TIP OF THE DAY: Bad Wrap”
