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Fine cheese is sophisticated, luscious…and full of cholesterol and calories. That’s why passing a cheese board at the dinner table is an invitation to over-indulgence. So take a tip from top restaurants that offer a cheese plate: Serve small bites of several cheeses, plus fruit and nut condiments. Cut half-ounce servings of four different cheeses—a…
Continue reading “TIP OF THE DAY: The Restaurant Cheese Plate”
We love food garnishing, making each dish or drink special with tasty, edible decor (here’s a basic book to start with). A lemon or lime wedge, for example, is nothing special. But you can make it so by cutting small grooves, or channels, in the rind. To do this, you need a small tool call…
Continue reading “RECIPE: Cognac Cocktail–Strip The Lemon Wedge, Save The Strips”
Dry salad in the serving bowl, atop a paper towel. Photo by Elvira Kalviste | THE NIBBLE. Here’s a helpful tip for drying salad greens. Some people have the luxury of space for a salad spinner or a colander, two favorite salad-drying techniques. Others don’t have the space, or simply don’t own these utensils.…
Continue reading “TIP OF THE DAY: How To Dry Salad”
Frosting a cake seems easy enough, but anyone who’s tried knows just how difficult it is to create a clean and smooth surface. Pastry chef and cake artist Marina Sousa of JustCake.com creates exquisite party cakes (check out the portfolio on the website). She shares this trick of the trade: simple steps to a seamlessly…
Continue reading “TIP OF THE DAY: How To Ice A Cake”
A cranberry-lemonade mocktail. Photo by Elvira Kalviste | THE NIBBLE. Mixologists invent new cocktails all the time. They look at the ingredients around them, and start combining. You can do the same with mocktails, mixed drinks without alcohol. One of the most historic is shandy, a 50:50 combination of beer mixed with a carbonated…
Continue reading “TIP OF THE DAY: Make A Signature Mocktail”
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