Category: Tip Of The Day

TIP OF THE DAY: Gnudi, Naked Ravioli

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[1] Gnocchi in tomato sauce, garnished with parmesan and microgreens (photo © Scarpetta Restaurant | NYC). [2] Getting fancy with smoked ricotta gnudi and chives, at L’Amico restaurant in New York City (photo © L’Amico). [3] Gnocchi, like the simple preparation in photo #1, were once inexpensive peasant food. Now, let’s get even fancier: gnudi…
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TIP OF THE DAY: Guerilla Cooking With ”The Flavor Bible”

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Our chef’s favorite new book, a great gift for sophisticate cooks (or those who want to be). Photo courtesy the authors.   THE NIBBLE’s chef Johnny Gnall is very enthusiastic about a cooking book published in 2008. He refers regularly to The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of…
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TIP OF THE DAY: Raincoast Crisps Gourmet Crackers

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Great with cheese! Photo by Elvira Kalviste | THE NIBBLE.   Whenever we entertain, we look for new and exciting crackers to serve with cheeses and dips. Recently, we tasted the Raincoast Crisps line, and asked chef Johnny Gnall to pair the different flavors. (If you have questions or suggestions for tips, contact JohnnyGnall@hotmail.com.) As…
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TIP OF THE DAY: How To Whip Egg Whites

Posted on by thenibble

If you’re making an angel food cake, meringue, soufflé or other baked good that requires the egg whites to be whipped separately, you need to do it correctly in order for your recipe to rise. Here are some tips from Lauren Chattman, author of one of our favorite baking books, The Baking Answer Book (for…
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Fig & Cheese Salad: A Grilled Cheese On Your Salad!

Posted on by thenibble

Most of us love a grilled cheese sandwich, most of us could eat more salad. So today’s tip combines both: a green salad with a grilled cheese crouton. Here’s a recipe to start you off. The recipe has a number of steps to create the complex flavors. But if you like the concept, you can…
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