Category: Tip Of The Day

TIP OF THE DAY: Coconut Milk & The Different Types Of Soups

Posted on by thenibble

Twenty-five years ago, people who needed an alternative to dairy milk turned to soy milk. Then rice milk arrived. Today there’s quite a selection of non-dairy milks: almond, cashew, coconut, flax, hemp, oat, rice and soy. Since 1999, according to market research firm Euromonitor, plant-based alternatives milks have grown in annual sales by an average…
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TIP OF THE DAY: ‘Nduja, Spreadable Hot Salami

Posted on by thenibble

[1] ‘Nduja is traditionally used as a bread spread (photo © Real Food Toronto). [2] For a fancier presentation, turn it into bruschetta (photo © Great British Chefs). [3] It melts into pasta sauce or on a pizza; or you can sprinkle it as a garnish (a cloud of ricotta tempers the heat; photo ©…
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TIP OF THE DAY: Epicurean Butter & Holiday Compound Butters

Posted on by thenibble

Sophisticated cooks know how to make magic with compound butters. Many casual cooks discovered the joy of strawberry butter at restaurant brunches, and learned how easy it is to make at home (here’s more about compound butter, also called flavored butter and finishing butter). Epicurean Butter is a terrific line that makes anyone an instantly-better…
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TIP OF THE DAY: Holiday Bundt Cakes

Posted on by thenibble

Here’s the current selection of dozens of bundt pan designs. [1] Classic bundt served with bourbon pecan sauce (photo courtesy Spice Islands). [2] Pumpkin cake in the Elegant Party Bundt pan. [3] Gingerbread Cake in the Elegant Party Bundt. [5] Orange Bourbon Cake in the Heritage Bundt Pan ( (photos [3], [4] and [5] courtesy…
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TIP OF THE DAY: Roasted Brussels Sprouts On The Stalk, “Bone In”

Posted on by thenibble

[1] and [2] Roast the whole stalk of Brussels sprouts and serve with a lemon-garlic dip (photos courtesy Nutmeg Nanny).   Last year’s fun cruciferous preparation was the Cauliflower Steak, along with its big brother, Whole Roasted Cauliflower. Meet this year’s classy crucifers: Brussel Sprouts “Bone In”, the brainchild of the ever-innovative Chef Eric LeVine…
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