Category: Cheese-Yogurt-Dairy

TIP OF THE DAY: Pasteurized Eggs Can Be Safely Eaten Raw In Recipes

Posted on by thenibble

Do you make or eat these foods? Caesar salad Cake batter Cookie dough Cold/frozen soufflés Chiffons French custard ice cream Eggnog Egg smoothies Egg white cocktails* Homemade mayonnaise Mousse Steak tartare   What these delicious dishes have in common: All are traditionally made with raw eggs that remain uncooked in the finished recipe. Then there…
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TIP OF THE DAY: Make A Savory Yogurt Sundae

Posted on by thenibble

People regularly top plain Greek yogurt with fruit, granola and other sweet ingredients to create yogurt sundaes or parfaits. But what about savory toppings? When Pinkberry recently added conventional Greek yogurt to its frozen yogurt shops, among the fruit flavors were two savory yogurt sundaes: Tomato Basil Yogurt Sundae: grape tomato, fresh basil, olive oil,…
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TIP OF THE DAY: Reinvent Eggs Benedict With These Variations

Posted on by thenibble

Since it was invented in the 1860s, Eggs Benedict has been a posh addition to the breakfast-lunch-brunch menu. It was created by the chef at a tony New York restaurant, Delmonico’s, for a wealthy customer, Mrs. LeGrand Benedict (here’s the history of Eggs Benedict). The original recipe topped two toasted English muffin halves with round-cut…
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