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Lent began yesterday, the 40-day period from Ash Wednesday to Holy Thursday (this year on April 2nd). During Lent, observers recognize Christ’s sacrifice by giving up something pleasurable. Around the world, the most common Lenten practice is to give up meat. In the U.S., seafood sales soar during the six weeks of Lent. Whether you’re…
Continue reading “TIP OF THE DAY: Ways To Cook Fish”
Beyond ketchup: 12 dips and sauces for fries and onion rings.
Savory jams. From top, clockwise: tomato jam, garlic jelly, onion jam and pepper jelly. Photo by Hannah Kaminsky | THE NIBBLE. Jam is a preserve of crushed whole fruit, boiled with sugar into a sweet spread. The use of jam to describe a food dates at least from the 1730s, and probably derives from…
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Salsa has been America’s favorite condiment since 2000, when it supplanted ketchup in sales. But it actually has been a favorite condiment for thousands of years. The wild chile was domesticated about 5200 B.C.E. and tomatoes by 3000 B.C.E., both in Central America. The two ingredients were combined into a condiment, incorporating other ingredients like…
Continue reading “TIP OF THE DAY: Grilled Fish Or Chicken With Salsa”
Two favorite flavors together: Dijon mustard and balsamic vinegar. Photo by Hannah Kaminsky | THE NIBBLE. Often, the nicest gift you can bring to a party or dinner hosted by a foodie is something knew he or she probably hasn’t tried. We nominate Maille’s new Honey Dijon Mustard with Balsamic Vinegar of Modena. Together,…
Continue reading “PRODUCT: Maille Dijon Mustard With Balsamic Vinegar Of Modena”
