Also visit our main website, TheNibble.com.
While fresh is fashionable, we can’t ignore the importance of frozen foods today, National Frozen Food Day. While March 6th is one day to celebrate, the entire month of March is National Frozen Food Month. Frozen food revolutionized the way Americans consume food. First came the joy of off-season fruits and vegetables (which are tastier…
Continue reading “It’s National Frozen Food Day. Who Invented Frozen Food?”
Did you give up meat for Lent? Are you looking for different ways to add fish to your diet? Here are recommendations from Chef Charlie Baggs, of Charlie Baggs Culinary Innovations in Chicago, to which we’ve added some of our own suggestions. The original article was written for Flavor & The Menu, a magazine and…
Continue reading “TIP OF THE DAY: Ways To Serve Fish”
Caponata is a Sicilian eggplant relish or eggplant salad, made from capers, eggplant, onion, pine nuts and tomatoes, usually served as a side dish or relish, part of an antipasto. In Sicily it’s called capunata. As with any recipe, there are numerous variations, including the addition of carrots, celery, green bell peppers, olives, potatoes, or…
Continue reading “TIP OF THE DAY: Ways To Use Eggplant Caponata”
There’s a reason you may not want to buy grouper or snapper, unless the establishment has purchased the whole fish and done its own filleting. Something similar goes for anything touted as wild shrimp or Gulf shrimp: There’s a 30% chance or more that it’s plain old farmed shrimp. It’s easy to fall victim to…
Continue reading “ISSUE: Seafood Fraud”
Build a vegetable “raft” to make a serving of plain grilled or sautéed protein look like fancy restaurant fare. This chef’s trick makes it easy to add glamor to a piece of cooked protein—beef, fish, lamb, pork, poultry, tofu. Not to mention, it gets people to eat more veggies! Here, branzino in padella (branzino cooked…
Continue reading “TIP OF THE DAY: Vegetable “Raft””
