Category: Great Food

RECIPE: Pistachio-Chocolate Muffins For St. Patrick’s Day

Posted on by thenibble

[1] The chocolate remains hidden until you dig into the muffin (photo courtesy Agnese Italian Recipes. [2] You can buy pistachio flour or grind your own from pistachio nuts. See the technique below (photo courtesy Gourmet Food World). [3] For more festiveness, look for green foil muffin/cupcake liners (photo courtesy Fox Run).   February 26th…
Continue reading “RECIPE: Pistachio-Chocolate Muffins For St. Patrick’s Day” →

TIP OF THE DAY: Celtuce, Stem Lettuce

Posted on by thenibble

It’s a happy day when we discover a new food. We discovered celtuce [photo #1] in our local Chinatown. There are a number of fruits and vegetables in Chinese cuisine that are unfamiliar to non-Chinese Americans. They move slowly into the hands of mainstream American chefs, and then trickle down to home cooks. One of…
Continue reading “TIP OF THE DAY: Celtuce, Stem Lettuce” →

TIP OF THE DAY: Oxtail (What Is It, How To Use It)

Posted on by thenibble

[1] Oxtail is prized for its rich flavor and gelatinous texture (photo courtesy Abel And Cole). [2] The whole tail, ready to be sliced (photo © Andrew Grygus, The Clove Garden). [3] Oxtail ragu, a popular preparation (recipe and photo from Sara Kate Gillingham | The Kitchn). The cooked meat is removed from the bone.…
Continue reading “TIP OF THE DAY: Oxtail (What Is It, How To Use It)” →

RECIPE: Banana Bread Recipe & The History Of Banana Bread

Posted on by thenibble

It’s February 23rd, National Banana Bread Day, and there’s only one thing for us to do: Bake a loaf, with lots of chocolate chunks. We prefer making ours with overripe bananas [photo #3]: brown peel = more pronounced flavor. Our friend Beth swears by using frozen bananas (we haven’t tried that yet). The recipe is…
Continue reading “RECIPE: Banana Bread Recipe & The History Of Banana Bread” →

RESTAURANT: Fogo de Chao, Brazilian Churrascaria

Posted on by thenibble

Have you been to a churrascaria? Churrascaria (chew-rah-SCAR-ee-ya) is a Portuguese word for barbecue. It’s not the kind of ‘cue cooked in a pit with sauce, but a technique where meat is cooked on a spit over fire. Churrascaria means “fire in the ground” (i.e., campfire), and describes the traditional cooking method used by gauchos…
Continue reading “RESTAURANT: Fogo de Chao, Brazilian Churrascaria” →