Category: Great Food

PRODUCT: Edamame

Posted on by thenibble

Edamame, pronounced eh-dah-MAH-may, are baby soybeans. If you frequent Japanese restaurants, you’ve probably had them. The green pods are boiled in salted water and served whole as an appetizer. These tasty baby veggies, generally served in the shell, are fun to pop into your mouth. And for a fun food, they’re awfully good for you.…
Continue reading “PRODUCT: Edamame” →

TIP OF THE DAY: Flavored Mustards

Posted on by thenibble

Task of the week: Find two new uses for mustard. Photo courtesy Anton Kozlik’s Mustards. Flavored mustards can transform a dish, adding intense notes of basil, lemon, tarragon and even Roquefort to sandwiches, potato, tuna and egg salads, vinaigrettes, dips, meats, vegetables and more. Think of classic Dijon as “basic vanilla” and start to expand…
Continue reading “TIP OF THE DAY: Flavored Mustards” →

RECIPE: Eggs Benedict & Eggs Benedict History

Posted on by thenibble

April 16th is National Eggs Benedict Day. Credit for this recipe is given to Chef Charles Ranhofer of Delmonico’s Restaurant in New York City—which also happened to be the first restaurant opened in the U.S., starting with a small pastry café in 1827 and expanding into a restaurant two years later. At that time there…
Continue reading “RECIPE: Eggs Benedict & Eggs Benedict History” →

TIP OF THE DAY: Multi-Tasking Parmigiano

Posted on by thenibble

Checking the quality of an aging wheel of Parmigiano-Reggiano (photo © Parmigiano-Reggiano Consorzio).   October 27th is National Parmigiano-Reggiano Day. Parmigiano-Reggiano is more than a great cheese for pasta, pesto, risotto and Alfredo sauce. Shave it onto salads, eggs and sandwiches. Add it to cheese plates. Enjoy it with a glass of hearty red wine.…
Continue reading “TIP OF THE DAY: Multi-Tasking Parmigiano” →