Category: Great Food

FOOD FUN: A Hands-On Plate

Posted on by thenibble

We love having fun with food. Whether we enjoy it at fine restaurants or make it ourselves, we relish food presented with wit, as works of art, or tongue-in-cheek. Of the latter, we made a literal version not too long ago, layering sliced tongue with beef cheeks. The famed dish Oysters and Pearls at The…
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TIP OF THE DAY: Substitute Shrimp In A Lobster Roll

Posted on by thenibble

[1] Pair a shrimp roll with a mesclun† salad (photo © Kindred Restaurant) [2] Wild-caught gulf shrimp (photo © I Love Blue Sea | Vital Choice). [3] Raw whole shrimp (photo © Mercato).   It’s National Shrimp Day. One of the easiest ways to celebrate is: Make yourself a shrimp roll. The photo, which may…
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TIP OF THE DAY: Crescent Rings, Savory Or Sweet

Posted on by thenibble

People love crescent rings. The taco crescent ring is one of the most popular recipes of all time on Pillsbury.com. Crescent rings, stuffed crescent dough arranged in a circle, can be served: Stuffed with eggs and sausage for breakfast. As a “danish” ring for breakfast and coffee breaks. Instead of sandwiches at lunch. With beer,…
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FOOD FUN: Japanese Bloody Mary

Posted on by thenibble

[1] The Hanako San Bloody Mary at Bamboo Sushi in Portland, Oregon. [2] Ready for its close-up.   There are many variations on the Bloody Mary, one of America’s favorite cocktails. This one is from Bamboo Sushi in Portland, Oregon. It’s called Hanako-San, The Bamboo Bloody. While we don’t have the exact recipe, the ingredients…
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TIP OF THE DAY: Skin-On Fish, Pan-Seared

Posted on by thenibble

A tip from Paul Duncan, executive chef at Ray’s Boathouse in Seattle: When preparing salmon and other fish, keep it simple to let the great flavor of fresh fish shine. He, of course, uses fresh, local Copper River sockeye salmon (photo #2). But even if you buy yours at the supermarket, you can use the…
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