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January 18th is National Peking Duck Day. We’ll be running out to our favorite Chinese restaurant for the real deal, which we’ve been enjoying since childhood. It’s our favorite Chinese dish. Below: > Hacks to make Peking Duck at home. > What is hoisin sauce. > The history of Peking Duck. Elsewhere on The Nibble:…
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Salsa verde is made from the green tomatilloberry, which is not a tomato. Photo byHannah Kaminsky | THE NIBBLE. We’re a nation of salsa lovers; but much of that is salsa roja, red salsa. In Mexico, the land from which we obtained our love of salsa, it’s the opposite. Only the northern states of…
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Chicken Lo Mein from Schwan’s is a delicious dish. Photo courtesy Schwan’s. You can toss out the Asian food take-out menus now that Schwan’s offers a quick and easy way to enjoy great Asian food at home. Award-winning chef Jet Tila has recently introduced a new line of frozen meals that are ready to serve…
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We no longer use American bread crumbs. For several years, our crumb of choice is panko, the crispy bread crumb used in Japanese cuisine (think tonkatsu and crunchy sushi rolls). They’re actually “bread flakes” rather than bread crumbs. Panko is made in small flakes, not ground into crumbs like traditional bread crumbs. The flakes provide…
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“Unstuffed cabbage” with pierogies. Photo courtesy Mrs. T’s. Pierogi (pronounced PYEH-roe-gy and also spelled pierogy and a dozen other variations) is a stuffed dumpling, usually in a half-moon shape, that can be boiled, baked or fried. Although many Americans refer to “pierogies,“ the word “pierogi” is the plural form. The singular form is pieróg.…
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