Category: Food Facts – Food History

TIP OF THE DAY: Gourmet Chilaquiles & The History Of Chilaquiles

Posted on by thenibble

Instead of Huevos Rancheros on Cinco de Mayo, how about gourmet chilaquiles (chee-la-KEE-lace)? While there are numerous regional variations of this traditional Mexican breakfast or brunch dish, the basic recipe tops quartered, fried corn tortillas with salsa or mole sauce, and crowned with fried eggs. Pulled chicken can be added; the dish is topped with…
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TIP OF THE DAY: Sauvignon Blanc Styles & Pairings

Posted on by thenibble

April 24th is National Sauvignon Blanc Day, a grape that grows easily around the world and makes wines that are popular wherever they are made. Sauvignon Blanc (SAW-vin-yawn BLON) is an AOC-classified* French wine that is planted around the world. Its origin is the eastern part of France’s Loire Valley, where it abuts Burgundy. In…
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TIP OF THE DAY: Teriyaki, Beyond Japanese Food

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Teriyaki is a Japanese cooking technique in which foods are broiled or grilled with a glaze of mirin*, saké, soy sauce, and sugar†. Proportions vary according to the recipe: You can create a more sweet or more savory sauce, a thicker or a thinner sauce. Here‘s a basic teriyaki sauce recipe. The alcohol in the…
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FOOD 101: The History Of Amaretto Liqueur

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[1] Disaronno, the original amaretto liqueur brand (photos #1, #3 and #4 © ILLVA). [2] A liqueur glass with the amber liqueur (photo via Angela Bax | Pinterest via Flickr. [3] Domenico Reina’s store in Saronno. [4] Bottles of Disaronno from 1900.   April 19th is National Amaretto Day. Earlier today, we developed a list…
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