Category: Recipes

TIP OF THE DAY: Piperade & Espelette Pepper

Posted on by thenibble

Pipérade (French) or piperrada (Spanish) is a French Basque dish made from green bell pepper, garlic, onion and tomato, sautéd together and seasoned with red espelette pepper. The word derives from piper, the Basque word for pepper. The colors—red, white and green—are those of the Basque flag (said to be a coincidence). Basque Country straddles…
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TIP OF THE DAY: Asparagus Season Tips, Tricks & Recipes

Posted on by thenibble

Our favorite harbinger of spring has landed in the market. There are numerous spring fruits and vegetables that are eagerly awaited by food enthusiasts; but our favorite is asparagus. Fresh-harvested domestic asparagus is as flavorful and affordable as it gets. Bonus: asparagus has just three calories per medium spear, and contains no fat or cholesterol.…
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DIY Wedge Salad Party Bar & The Different Types Of Lettuce

Posted on by thenibble

Back in the 1950s and 1960s, restaurant menus offered hearts of lettuce salad with creamy dressings. The head was cut into quarters and plated with a slice of tomato for color. Homemakers were fans, too. The iceberg heads were sold fully trimmed, with little waste. It was easy to cut into wedges or slice into…
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RECIPE: Ravioli Lasagna For National Ravioli Day

Posted on by thenibble

[1] Beef and sausage ravioli lasagna. [2] Pumpkin ravioli lasagna (both photos courtesy Taste Of Home). [3] An even ravioli top (photo courtesy Oxmoor House). [4] Adding the layer of frozen ravioli (photo courtesy Design Mom).   March 20th is National Ravioli Day. We like ravioli in any form, but have been especially delighted with…
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TIP OF THE DAY: Spring Artichokes & How To Steam Artichokes

Posted on by thenibble

March 16th is National Artichoke Hearts Day, but today, the first day of spring, we take on the whole fresh vegetable, a spring arrival. The artichoke is actually a large flower bud. If left in the field, the fuzzy choke in the center becomes the blossom (photo #3), which is supported by the thick, spiny…
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