Category: Great Food

Sunchokes (Jerusalem Artichokes) Are In Season: Recipes & History

Posted on by thenibble

Fresh from California, sunchokes are in season. They’re typically harvested in the fall, around October, after the plant’s flowers have died back. Their flavor gets even better after a light frost. Their autumnal availability makes them a seasonal ingredient for many fall and winter holiday dishes. This brings us to the question: What are sunchokes?…
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TIP OF THE DAY: Pears At Every Fall Meal

Posted on by thenibble

Who doesn’t like to bite into a perfectly ripe pear, soft to the touch, dripping with juice? Whether in a packed lunch or as a grab-and-go snack, pears are one of the delights of fall. But pears don’t have to be ripe to be delicious. Hard pears can be baked, cooked (especially poached), even grated…
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RECIPE: Twice Baked Pumpkin Potatoes

Posted on by thenibble

This recipe for Twice Baked Potatoes offers a new twist by mixing pumpkin in with the scooped-out potato flesh. The result is more complex flavor and more creamy texture—not to mention a bright orange color. There are also a trio of onion varieties: green onions, shallots and yellow onions. The recipe is from Taylor Mathis…
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What Is Liqueur, & The History Of Liqueur, For National Liqueur Day

Posted on by thenibble

October 16th is National Liqueur Day, so celebrate with a shot of your favorite. But first, what is a liqueur? Pronounced lih-CUR in French and lih-KYOOR by some Americans, it’s one of a group of after-dinner drinks that also includes eau de vie, cordial, and schnapps. Most people—including American producers and importers—use these terms interchangeably.…
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TIP OF THE DAY: Make Labneh, Lebanese Yogurt Cheese

Posted on by thenibble

The trick to plating labneh or yogurt dip: Use a shallow bowl or a plate and add the labneh. You can make a depression in the middle with a soup spoon and fill it with extra virgin olive oil, or drizzle the olive oil on top and around the edges. Then, sprinkle the entire surface…
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