Also visit our main website, TheNibble.com.
[1] A drip of basil oil, at Botanica | LA, dripped from a spoon (we use a teaspoon). Place your protein on top, or first add another color. [2] An actual Jackson Pollock painting. [3] Sorbet and poached fruit with whipped cream from Matthew Kinney Cuisine. Fling the whipped cream above the plate with a…
Continue reading “TIP OF THE DAY: Jackson Pollock Your Plates”
One of our early food influencers was the late French chef, Jean Banchet, whose restaurant in Wheeling, Illinois was a destination for serious foodies the world over. In the days we visited, during the last decade of Le Français, the way in which his menu was unique was his approach to showcasing foods in different…
Continue reading “TIP OF THE DAY: Serve It Three Ways”
[1] As a sauce or dip with boiled potatoes (photo © Quinciple). [2] Tarragon aïoli as a dip with shrimp. Here’s the recipe from Real Simple (photo © Real Simple). [3] Le Grand Aïoli: Make a platter for your next gathering. Here’s a story from Edible Seattle (photo © Edible Seattle). [4] Just open the…
Continue reading “TIP OF THE DAY: Aïoli, The Original, The Modern, Easy Recipe & A Party”
Top: The ingredients for guasacaca. Center: Simply add them to a blender or food processor. Bottom: The finished sauce in its original consistency. Photos courtesy Cory of TheAmuseBouche.com. Here’s her recipe. A few nights ago we had a revelation. A great chef did an irresistible spin on guasacaca, the popular Venezuelan green sauce for…
Continue reading “TIP OF THE DAY: Guasacaca Sauce”
Our friend Andy welcomes the opportunity to visit Denver, so he can pop in at Vesta Dipping Grill, known for the variety of creative sauces it offers with its entrées (here’s the current menu). For Father’s Day, forget the Worcestershire or A-1 and treat Dad to a choice of three homemade steak sauces. It’s like…
Continue reading “TIP OF THE DAY: Steak With Three Sauces”
