Also visit our main website, TheNibble.com.
Our neighborhood Thai restaurant closed on December 31st, victim to a(nother) heartless New York City landlord. It left us without our weekly supply of tom kha gai—and at the start of National Soup Month, no less. Tom kha gai, literally “chicken galangal soup,” is a spicy and sour hot chicken soup with coconut milk. In…
Continue reading “TIP OF THE DAY: Tom Kha Gai Soup”
Like ice cream? Get ready for a [relatively] new variation: ice cream mochi (MO-chee). Mochidoki is a delightful ice cream treat—a sophisticated re-envisioning of a classic Japanese sweet made from rice dough: a dough of pounded, glutinous (but gluten-free) sweet rice flour that is steamed and kneaded until it becomes delightfully chewy and supple, with…
Continue reading “TOP PICK OF THE WEEK: Mochidoki, Ice Cream-Stuffed Mochi”
[1] A mound of struffoli, the traditional shape, from Linda’s Italian Table. It can be cut into slices, or for a party, put on the buffet so everyone can pick off what they like. [2] A loose wreath style from Il Cuori In Pentola. [3] A cornucopia shape, called Cornucopia di Sfoglia in Italian. It’s…
Continue reading “TIP OF THE DAY: Struffoli, An Italian Christmas Tradition”
What kind of tacos are right for the season? Pumpkin tacos! Or at least, butternut squash tacos. PUMPKIN: AN ALL-AMERICAN Pumpkins and all other squash species originated in Central America more than 7,500 years ago. The oldest domesticated pumpkin seeds found to date are from the Oaxaca Highlands in southwest Mexico. The original…
Continue reading “RECIPE: Chicken & Pumpkin Tacos”
[1] ‘Nduja is traditionally used as a bread spread (photo © Real Food Toronto). [2] For a fancier presentation, turn it into bruschetta (photo © Great British Chefs). [3] It melts into pasta sauce or on a pizza; or you can sprinkle it as a garnish (a cloud of ricotta tempers the heat; photo ©…
Continue reading “TIP OF THE DAY: ‘Nduja, Spreadable Hot Salami”
