Category: Food Facts – Food History

Surf & Turf Eggs Benedict Recipe & Eggs Benedict History

Posted on by thenibble

Eggs Benedict is a popular Mother’s Day or Father’s Day brunch entree. The classic recipe combines a poached egg and ham or Canadian bacon atop a toasted English muffin slice, topped with hollandaise sauce. There are many variations to the original recipe, including portabella mushrooms for vegetarians (recipe) and corned beef hash (recipe). Since today…
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Cinnamon Crescent Rolls Recipe For National Cinnamon Crescent Day

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[1] Make warm and fragrant cinnamon crescents for breakfast or brunch (photo © Taste Of Home). [2] One of the three different types of cinnamon (photo © Ben Fink from Indian Home Cooking by Suvir Saran. [3] After shaping and just before baking, croissants and other breads undergo roofing—a.k.a. final fermentation, final rise, second rise,…
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The History Of Sourdough For National Sourdough Bread Day

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April 1st is National Sourdough Bread Day. (There’s also an entire month devoted to sourdough: Sourdough September, and Real Bread Week, beginning the second last Saturday to the last Sunday in February.) Sourdough bread is the oldest form of leavened bread, born in ancient Egypt, improved in ancient Greek and Roman bakeries, “the” bread of…
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TIP OF THE DAY: Ways To Use Fresh Spring Peas

Posted on by thenibble

Lovers of green peas (also called English peas and garden peas), you’re in for a treat. Spring is the season. It’s time to serve sides of fresh-steamed green peas and make some delicious fresh pea soup. But what else should you be doing with these bright green jewels? Their sweet flavor and bright color can…
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FOOD HOLIDAY: National Bock Beer Day

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A double bock beer from Samuel Adams, shown with a scattering of the hops used to brew it (photo by Julia Tomases | © THE NIBBLE). Bock beer with smoked Gouda cheese (photo © Wisconsin Cheese).   National Bock Beer Day is March 20th—time to try a bottle. Bock is the German word for strong,…
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