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Today’s tip is from Chef Johnny Gnall: Ginger is a terrific flavor, adding exotic sweet and floral notes and a spicy kick to any number of cuisines and recipes. It is equally adaptable to sweet and savory foods. In your kitchen, is the ginger always powdered in a shaker jar? Or do you head to…
Continue reading “TIP OF THE DAY: Use Fresh Ginger Root”
Bid adieu to one of food’s icons, the Morton Salt Girl, whose highly refined, iodized salt is too salty for table use. Instead, accent your food with the far more vivid flavors of sea salts. Sea salts are dehydrated from ocean water. They are not refined like table salts, so contain traces of calcium, iron,…
Continue reading “TIP OF THE DAY: Why Use Sea Salt?”
Chervil has been called “the gourmet’s parsley.” A more delicate flavor than parsley, it has a faint note of licorice. Photo courtesy SXC. THE NIBBLE’s Chef Johnny Gnall advises: When it comes to cooking, not all herbs are created equal. Some have more delicate flavors and can be lost if cooked the wrong way…
Continue reading “TIP OF THE DAY: When To Use Fines Herbes Vs. “Big Herbs””
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