Also visit our main website, TheNibble.com.
It’s the first annual New York City Hot Sauce Expo! Image courtesy Expo. Our palate is so sensitive that a hot chile will wipe it out for 45 minutes. But three members of THE NIBBLE team leaped at the opportunity to attended a media preview for the first annual New York City Hot Sauce…
Continue reading “EVENT: Best Hot Sauces & The NYC Hot Sauce Expo”
A field of mustard plants in Napa Valley. The seeds are harvested from the beautiful yellow flowers. Photo courtesy Napa Mustard Festival. When some people think “spring,” they think daffodils and tulips. The food-focused think “mustard.” A few days before the official start of spring, we look forward to St. Patrick’s Day’s corned beef…
Continue reading “TIP OF THE DAY: Mustard As Condiment & Ingredient”
Charoset, an apple chutney that’s a traditional Passover dish. Photo courtesy BeeRaw.com. Passover, the holiday that commemorates the liberation of the Jews from bondage in ancient Egypt more than 3,300 years ago, begins this evening. One of the symbolic foods on the Passover seder plate is charoset (also spelled charoseth, charoses or haroseth), a…
Continue reading “PASSOVER RECIPE: Charoset, An Apple Chutney”
Make your own citrus salt: You’ll want to use it on everything! Photo courtesy CookingSF.com. Yesterday we presented the first five recipes, mixing common condiments—balsamic vinegar, honey, maple syrup, mayonnaise and mustard—to create gourmet condiments. When you combine two condiments, the whole is greater (and more delicious) than the sum of its parts. Today…
Continue reading “TIP OF THE DAY: Gourmet Condiments, Part 2”
Today and tomorrow, chef Johnny Gnall takes on condiments: how your cooking can soar to greater heights by combining condiments in non-traditional ways. We got a lot of inspiration from his suggestions! Email your comments and suggestions for tips of the day to Chef Johnny. You’re about to discover how to take your favorite condiments—ketchup,…
Continue reading “TIP OF THE DAY: Combine Condiments Into “Gourmet Condiments,” Part 1”
