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.…
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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…
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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…
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Parmigiano Reggiano vs. Parmesan Cheese: A Big Difference

Posted on by thenibble

[1] Checking the quality of an aging wheel of Parmigiano-Reggiano (all photos © Parmigiano-Reggiano Consorzio). [2] Aged Parmigiano-Reggiano is an elegant pairing with the finest red wines.   October 27th is National Parmigiano-Reggiano Day. It deserves a celebration: It’s more than 900 years old (and extremely delicious)! The annual holiday honors the “King of Cheeses,”…
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