Category: Recipes

TIP OF THE DAY: Quinoa Fried Rice

Posted on by thenibble

Fried rice is a typically made from leftover steamed rice, stir-fried in a wok with leftover vegetables and meats. This leads to countless variations, not just in China but throughout the Pacific Rim. There’s American fried rice (with sliced hot dogs, popular in Thailand), curry fried rice, Filipino garlic fried rice, Indonesian fried rice (nasi…
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RECIPE: Thomas Jefferson’s Vanilla Ice Cream

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Happy birthday Thomas Jefferson! Born April 13, 1743, this Founding Father became America’s third president; but he was America’s First Foodie. According to culinary historian Karen Hess, Jefferson was “our most illustrious epicure, in fact, our only epicurean President.” He loved his veggies, stating that they “constitute my principal diet.” His favorites: tennis-ball lettuce, Brown…
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TIP OF THE DAY: Ways To Enjoy Rhubarb

Posted on by thenibble

By the time it gets to market, the leaves (which are mildly toxic) are typically cut off rhubarb, and only the stalks are sold. Rhubarb looks like pink celery, but it isn’t related. Photo courtesy OurOhio.com.   Spring is rhubarb season. It parallels asparagus season, available fresh for just three months a year—April through June.…
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TIP OF THE DAY: Fun With Asparagus

Posted on by thenibble

It’s asparagus season: The bright green stalks are at their freshest, most flavorful and affordable. In addition to the familiar green, look for purple and white asparagus. In the April-June window of fresh American-grown asparagus, you can simply steam fresh stalks to al dente—so tasty they don’t even require butter or lemon mayonnaise. Low in…
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TIP OF THE DAY: Hummus Salad

Posted on by thenibble

Use hummus as the base of a salad. Photo courtesy Chalk Point Kitchen | NYC.   Last month we featured 20 different ways to use hummus. But we left off at least one: this hummus salad. This appetizer concept, by Executive Chef Joe Isidori of Chalk Point Kitchen in New York City, piles crunchy veggies…
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