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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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A standard plate of meat and veggies gets a sprinkling of glamour with pomegranate arils. Get the recipe at PomWonderful.com. If you dine at fine restaurants, you may notice that garniture—the garnish on dish—makes a big difference in presentation. Garnishes can improve any dish, savory or sweet, plain or fancy—a tuna sandwich, filet mignon,…
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Spoiler alert: The majority of balsamic vinegar on the market is fake balsamic. Of course, there’s nothing wrong with enjoying fake balsamic. It’s just nowhere as glorious as the real thing, but it is a heck of a lot more affordable. The production of authentic balsamic vinegar is governed by two consortiums of producers in…
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Photo by Martin Walls | SXC. Peeling garlic can be messy business, especially if you do it in bulk. To remove the skin more quickly, simply remove the cloves from the bulb and soak them in water for a few minutes. Then, cut off the root end, or smash it with the flat of…
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15 Ways To Use Leftover Cranberry Sauce Add 1/2 cup cranberry sauce to pancake batter. Make cranberry syrup for French toast, pancakes and waffles: Combine 1 cup cranberry sauce and 2 tablespoons maple syrup in saucepan, then mix over low heat for 10 minutes. Cool or serve warm. Purée and mix into a cocktail with…
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