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Add a cornichon—along with an optional olive or cocktail onion—to your Martini (photo by Elvira Kalviste | © THE NIBBLE. As we were enjoying some cornichons with a plate of pâté and cheese, we wondered: Why aren’t these cute little pickles served with Martinis? People love pickles—and many people don’t like olives or cocktail…
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A pan of caramelized onions. Photo courtesy Melissas.com. What do you put on your grilled meat? Ketchup? Mustard? Steak sauce? Worcestershire? Today’s tip is a delicious make-your-own condiment, red onion marmalade. It is an addictively good finishing touch to lamb, poultry, pork, steak or anything from the grill, including pizza. No other condiment is…
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Anchovies get a bad rap in the U.S. They typically appear on “most hated foods” lists. That’s because many people were first introduced to cheap, oily, odoriferus, overly salty and “fishy” tasting examples on pizzas or in Caesar salads at the local diner. One reason those anchovies are so intense is that casual restaurants don’t…
Continue reading “PRODUCT: Cetara Anchovies & Anchovy Pasta Recipe”
There’s so much over-sugared barbecue sauce for sale; we wonder why people don’t make their own. It’s easy and more nutritious—and it costs less, too. You eliminate the high fructose corn syrup and can moderate the level of sweetener you do use (agave, brown sugar, honey, maple syrup). Your homemade sauce uses other superior…
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Three of scores of different styles of mustard. Photo by Elvira Kalviste | THE NIBBLE. We get very comfortable with the brands we buy. Sometimes, we never venture farther than what our mothers bought. But there are new discoveries waiting on every grocer’s shelf. Take something as basic as mustard. There are scores of…
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