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Some days, we can understand why so many people think that they want to work at THE NIBBLE. While our friends were getting ready for Cinco de Mayo parties—a.k.a. “how much tequila can you drink in one evening, in a small New York City apartment or cramped Mexican restaurant?”—we were enjoying the lovely view from…
Continue reading “CINCO DE MAYO: How We Celebrated ~ Part I ~ Tequila Herradura”
A fresh-picked, healthy gift. Last month we wrote about California Avocados Direct, a business started by a fourth-generation California farm family. The plump Hass avocados are fresh-picked to order and shipped that day, along with a note from the farmer about when they’ll be at peak ripeness (in about 10 days, so there’s plenty…
Continue reading “GOURMET GIFT: Fresh-Picked Avocados & Avocado Recipes”
If you’ve never cooked with plantains before, today—Cinco de Mayo—is the day to try it—ideally, our favorite, fried plantains (photos #1 and #2). You may have enjoyed a bag of plantain chips—we love them. But a batch of hot fried plantains is its own delicious experience. While yellow-brown, brown and black plantains can be peeled…
Continue reading “TIP OF THE DAY: Fried Plantains Instead Of French Fries”
[1] We love the pineapple and heat in this drink (photo © Hornitos Tequila). [2] Lime wedge (photo by Hannah Kaminsky | THE NIBBLE). For your consideration: a sweet, spicy and smooth tequila drink called the Pico de Plata (“silver beak”). The recipe was created by mixologist Jason Littrell for Hornitos Tequila, using sweet…
Continue reading “CINCO DE MAYO: Sweet & Hot Tequila Drink”
Many people add a celery stalk to a Bloody Mary. But how about a fennel stalk instead? It has the same crunch with a much more flavor. Or, use other vegetable garnishes, from dilly beans to pickled asparagus. And how about a glass rimmer, from celery salt to cracked black pepper? There are so many…
Continue reading “TIP OF THE DAY: Bloody Mary Garnishes”
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