Category: Food Bars, Buffets, DIY

TIP OF THE DAY: Bruschetta From The Grill

Posted on by thenibble

Firing up the grill this weekend? Make bruschetta (pronounced broo-SKEH-tuh). We love a DIY bruschetta bar. Just rub the bread with garlic, brush it with extra virgin olive oil, grill, and place the slices on a platter along with all the fixings. Even easier, brush the bread with garlic olive oil! You can buy it,…
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Éclair Party For National Éclair Day & Who Invented The Éclair

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[1] Decorated éclairs by Master Pastry Chef Michel Richard at Pomme Palais in New York Palace Hotel. [2] Éclairs decorated by pastry great Johnny Iuzzini for Le Meridien hotels. [3] Simple and elegant decoration with pecans. Or, get festive with a mixture of nuts, including pistachios and macadamias (photo © Dilyara Garifullina | Unsplash). [4]…
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DIY Wedge Salad Party Bar & The Different Types Of Lettuce

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INTRODUCTION TO THE WEDGE SALAD   Back in the 1950s and 1960s, restaurant menus offered hearts of lettuce salad with creamy dressings. The head was cut into quarters and plated with a slice of tomato for color. Homemakers were fans, too. The iceberg heads were sold fully trimmed, with little waste. It was easy to…
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TIP OF THE DAY: Customize Your St. Patrick’s Day Bagel

Posted on by thenibble

Green bagels are a novelty on St. Patrick’s Day. But here’s a more elegant way to enjoy your bagel, with green fruits and vegetables. The concept can be applied to any holiday or occasion with theme colors (see the lists below), and can be part of a bagel buffet for brunch. Bonus: It’s a way…
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TIP OF THE DAY: 10+ Ways To Flavor Meatballs

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[1] Spaghetti-stuffed meatballs. Here’s the recipe from Thrillist (photo © Drew Swantak). [2] Lamb and feta meatballs; here’s the recipe from Smitten Kitchen (photo © Smitten Kitchen). [3] Vietnamese who with meatballs. Here’s the recipe from Cooking And Beer (photo ©