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A sprinkle of parsley adds garnish glamour to this plate of pasta. Photo courtesy Galli Restaurant | New York City. We love garnishing dishes with fresh herbs: We snip them onto everything from breakfast eggs to soup, salad and sandwiches to main courses and sides. But what if you don’t have any on hand?…
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You don’t want a bland chicken, so dig out the spices and season away! Photo courtesy Butterball. Barbecue sauce is the number one food that THE NIBBLE receives over the transom (and old publishing expression that means unsolicited). Barbecue sauce is expensive and totally unnecessary. Our mother rotisseried a wonderfully delicious, plump bird several…
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Chef Johnny Gnall takes on a relatively new ingredient, black garlic, which originated in Korea. It’s a fermented…If you have questions or suggestions for tips, email Chef Johnny. Sometimes you can dramatically alter the flavor profile of an ingredient simply by leaving it alone; such is the case with my new favorite ingredient, black garlic.…
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[1] A seafood gumbo with crayfish, oysters, shrimp and okra (photo © Mackenzie Ltd.). [2] Gumbo is always served over white rice. Here, shrimp and andouille sausage gumbo (photo © Good Eggs). [3] Okra, shown whole and sliced (photo © Melissa’s Produce | Facebook). [4] Emerill Lagasse’s chicken and andouille sausage gumbo (photo © NOLA…
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Green cardamom. Photo courtesy Suvir Saran | Indian Home Cooking. Cardamom, a member of the ginger family (Zingiberaceae), is a highly aromatic and flavorful spice from from a plant native to India and its northern neighbors, Bhutan and Nepal. The name derives from the Latin cardamomum and the Greek kardamon, which referred to a…
Continue reading “TIP OF THE DAY: Uses For Cardamom”
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