Category: Tip Of The Day

TIP OF THE DAY: Halloween Party Wines

Posted on by thenibble

For a Halloween party idea—or to augment the gathering you’ve already planned—look for holiday-themed bottles of wine. There are dozens of choices available nationwide—typically the winery’s existing wines with special labels. The Church Of Halloween presents 51 different wines with Halloween-theme labels. Some examples: Cabernet Sauvignon: Bat’s Blood, Chateau du Vampire, Freakshow Chardonnay: Bewitched, Ghostly…
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TIP OF THE DAY: A Perfect Fish Dinner

Posted on by thenibble

We’re big fans of one-pan dinners: protein and veggies baked together in a 13” x 8” sheet pan*. Sheet pan dinners mean you don’t have to worry about coordinating the cooking of sides and main: They all bake together. For people who are timid about cooking fish, baking is as sure-fire as it gets. Here’s…
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PRODUCT: Teforia, A Revolution In Tea Making…& The History Of Tea Bags

Posted on by thenibble

Man has been brewing tea for thousands of years—using loose leaves (photo #1) until the accidental invention of the tea bag in 1904.     A BRIEF HISTORY OF THE TEA BAG Ships bearing tea from China first arrived in Britain in the 17th century, and their cargo created a drinking passion among Britons. The…
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TIP OF THE DAY: Cast-Iron Cooking & Beef Bacon Hash Recipe

Posted on by thenibble

[1] Beef and bacon hash for brunch (photo courtesy Lodge Manufacturing). [2] One of Lodge Manufacturing’s three cookbooks devoted to cast-iron cooking (photo courtesy Lodge Manufacturing). [3] A kitchen’s worth of Lodge cast-iron cookware. Photo courtesy Williams-Sonoma.   One of our family’s favorite Sunday brunch recipes was corned beef hash with poached eggs. Mom always…
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TIP OF THE DAY: Beurre Blanc, Beurre Noir & Beurre Noisette

Posted on by thenibble

Yesterday we wrote about LoveTheWild, a line of frozen fish entrées with pats of flavored butter (compound butter) that melt into a sauce. The concept of compound butter comes from French cuisine, but French butter sauces don’t stop there. Today, we take on three butter preparations that are used as sauces—sauces that you can easily…
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