Also visit our main website, TheNibble.com.
[1] Bananas Foster on French toast (photo © Heidi Larsen | Foodie Crush | Wisconsin Cheese). [2] Another take on Bananas Foster Grilled Cheese uses cream cheese, Biscoff spread and regular toast. Here’s the recipe from Like Mother Like Daughter (photo © Like Mother Like Daughter). [3] Bananas Foster is usually served with vanilla ice…
Continue reading “Dessert Grilled Cheese Sandwich Recipe~Bananas Foster & Dulce De Leche”
Wild nettles. Photo courtesy Good Eggs | San Francisco. If you like to scour farmers markets looking for rare seasonal delicacies, keep an eye out for stinging nettles, Urtica dioica. Now there’s a name that can get the juices flowing—or not. Some varieties have no sting or burn*; those that do can be neutralized…
Continue reading “TIP OF THE DAY: Stinging Nettles”
A classic bowl of mussels. Photo courtesy Duplex On Third | Los Angeles. Recently we joined a group for dinner at a French bistro. Others dug into rilletes and onion soup hidden under a heavy layer of Gruyère, cassoulet and steak frites. We, still feeling guilty about all the Easter candy consumed pre- and…
Continue reading “TIP OF THE DAY: Steamed Mussels (Moules Marinière)”
Fried rice is a typically made from leftover steamed rice, stir-fried in a wok with leftover vegetables and meats. This leads to countless variations, not just in China but throughout the Pacific Rim. There’s American fried rice (with sliced hot dogs, popular in Thailand), curry fried rice, Filipino garlic fried rice, Indonesian fried rice (nasi…
Continue reading “TIP OF THE DAY: Quinoa Fried Rice”
By the time it gets to market, the leaves (which are mildly toxic) are typically cut off rhubarb, and only the stalks are sold. Rhubarb looks like pink celery, but it isn’t related. Photo courtesy OurOhio.com. Spring is rhubarb season. It parallels asparagus season, available fresh for just three months a year—April through June.…
Continue reading “TIP OF THE DAY: Ways To Enjoy Rhubarb”
