Category: Food Facts – Food History

TIP OF THE DAY: The New Soup & Salad

Posted on by thenibble

Part of our job entails keeping on top of culinary innovations around the world, to see might be interesting for the home cook. While a soup-topped salad may not sound like an innovation, we don’t come across it often. Usually it’s in the form of a small vegetable garnish. Today’s tip was inspired by Botanica,…
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RECIPE: Bacon-Wrapped Shrimp

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May 10th is National Shrimp Day. We could easily be happy with plate of boiled jumbo shrimp, a lemon wedge and a bit of seafood sauce. But this recipe for bacon-wrapped shrimp, sent to us by Zatarain’s, wins the nostalgia vote. It took us back decades to our parent’ cocktail parties, when bacon-wrapped shrimp and…
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TIP OF THE DAY: Mostarda, A Sweet-Hot Italian Condiment

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[1] The classic: mostarda di cremona. Here’s a recipe to make your own from The Spruce (photo © The Spruce). [2] A cremona close-up (photo © Cucina Corriere. [3] Mostarda vicentina has a jam-like consistency, losing the physical beauty of other mostardas (photo © Buonissimo). [4] Mostarda bolognese has a deep plum color (photo ©…
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TIP OF THE DAY: DIY Éclair Party

Posted on by thenibble

[1] Eclairs decorated by pastry great Johnny Iuzzini for Le Meridien hotels. [2] Decorated eclairs by Master Pastry Chef Michel Richard at Pomme Palais in New York Palace Hotel. [3] The Dsmile decorating pen makes it easy to decorate with designs or writing.   Éclairs are a special-occasion pastry. Only sugar-avoiders would turn down the…
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