Category: Tip Of The Day

TIP OF THE DAY: Combine Condiments Into “Gourmet Condiments,” Part 1

Posted on by thenibble

Today and tomorrow, chef Johnny Gnall takes on condiments: how your cooking can soar to greater heights by combining condiments in non-traditional ways. We got a lot of inspiration from his suggestions! Email your comments and suggestions for tips of the day to Chef Johnny. You’re about to discover how to take your favorite condiments—ketchup,…
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RECIPE: Espresso Mousse In Espresso Cups

Posted on by thenibble

Pretty much every specialty dish, from “shrimp cocktail” coupes to Champagne flutes, can be used to serve something else. Take espresso cups: Use them to serve mini portions of soup, frozen desserts, or custards and mousse. For fun, make it espresso mousse. We came across a similar concept some 20 years ago, at the famed…
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TIP OF THE DAY: Ways To Use Peanuts, Especially Flavored Peanuts

Posted on by thenibble

Indian chicken salad with roasted peanuts. Here’s the recipe. Photo courtesy MyRecipes.com.   Peanuts are a New World crop. They are believed to have been domesticated in Bolivia or Paraguay, where the wildest strains still grow. The oldest specimens in Peruvian archeological sites date back some 7,600 years. While American colonists enjoyed a hearty, rich…
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TIP OF THE DAY: Trick Out Your Taco

Posted on by thenibble

Recently we discovered Tacombi, a taco concept that began five years ago on the beaches of Mexico. There, the chef turned a converted Volkswagen microbus into a taco truck. Last year Tacombi moved shop to the Nolita neighborhood of New York City, serving tacos and Mexican beers from the different culinary regions of Mexico. Check…
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TIP OF THE DAY: Deconstruct & Reconstruct The Shrimp Cocktail Recipe

Posted on by thenibble

[1] Don’t have a proper shrimp cocktail glass? Use what you do have, from a julep glass to a Martini glass or anything other stemware. Note also that instead of cocktail sauce, the shrimp are paired with pesto (photo © Butter Restaurant | NYC). [2] Or, how about serving the shrimp with salsa? Here, pico…
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