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Create a tasting menu with numerous small courses. Photo courtesy Pollen Restaurant | Singapore. We served a tasting menu last night: twelve courses. How can someone eat 12 courses? It’s easy if the courses are small—just a taste of everything, with artistic garnishes. Consider creating your own tasting menu: Everyone will have a great…
Continue reading “TIP OF THE DAY: Make A Tasting Dinner Of Mini Courses”
Add anything into the fridge to shredded cabbage for a crunchy salad. Photo by Elvira Kalviste | THE NIBBLE. Some weeks, we end up having more meals out than we expected, or get shipments of perishables that we need to consume ASAP (fridge space at THE NIBBLE is always at premium). As a result,…
Continue reading “TIP OF THE DAY: Trade Lettuce For Shredded Cabbage”
As crisp as they begin, crackers will attract moisture over time and get soggy. But you can easily re-crisp them. Photo courtesy Effie’s. There’s no need to throw away soggy crackers. We were disappointed when a new canister proved not to be airtight, and our open package of WASA Crispbread had lost its crunch.…
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Yesterday, chef Johnny Gnall highlighted new ways to serve seasonal produce. Today he discusses five more fruits and vegetables, bursting with flavor and waiting for you to pick up a pound or two. If you have questions or suggestions for tips, email Chef Johnny. OKRA Some people can get weird about okra, and with good…
Continue reading “TIP OF THE DAY: Summer Fruits & Vegetables, Part 2”
Chef Johnny Gnall is luxuriating in summer produce. Today he shares new ways to use old favorites. If you have questions or suggestions for tips, email Chef Johnny. In case the massive heat wave didn’t clue you in, summer is at full force right now. If you don’t enjoy the heat, you can still take…
Continue reading “TIP OF THE DAY: July & August Fruits, Part 1”
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