Category: Great Food

TIP OF THE DAY: Things To Freeze In Your Ice Cube Tray

Posted on by thenibble

Now, holiday ice trays like this Valentine cube tray can be used year-round. Photo courtesy Lekue.   We have long been advocates of making ice cubes from coffee, tea, juice, wine and soda, so as not to dilute our iced coffee, iced tea, cocktails, punch and soft drinks (original article). You can add mint leaves…
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TIP OF THE DAY: The Better “American Cheese” Alternative

Posted on by thenibble

There are many foods that send a shudder up the spine of a food writer and educator. They tend to be truly inferior products, both nutritionally and taste-wise; but the American palate has become so accustomed to them that people have no desire to experience something better. At the top of our shudder list: processed…
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TIP OF THE DAY: Mix Crudités With Green Salads

Posted on by thenibble

Mix it up: a green salad with crudites, figs and nuts. Photo courtesy La Tourangelle.   We were facing lot of leftover crudités—raw broccoli, cauliflower, green beans and sugar snap peas—among traditional salad ingredients like carrots, cherry tomatoes and radishes. Why is it that we normally toss the carrots, tomatoes and radishes into a green…
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FOOD FILM: Three Stars ~ Three-Star Michelin Chefs

Posted on by thenibble

We were excited when we were invited to see the new film, “Three Stars,” a documentary that showcases 10 of the world’s Michelin three-star chefs.* Also featured is Jean-Luc Naret, director of the Guide Michelin, founded in 1900. He provides insights into the rating system and the economic and personal benefits of earning that third…
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