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Tundra from First Alert: your first defense against kitchen fires. Cooking for Thanksgiving? Stove fires are the number one cause of home fires in the U.S. We’ve had one in THE NIBBLE kitchen. Here’s an important tip from The National Consumers League: Keep an oven mitt and a large pot lid next to the stove.…
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Add truffle flavor to a dish with some of this brilliant juice, available at specialty food shops. Created by soaking Italian and French truffles in a brine, it’s an easy way to introduce the heady flavor of truffles to a dish. We use it in sauces, soups and stocks where we don’t want the added…
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When tomatoes are out of season—or you just don’t have any at hand—simply substitute roasted red peppers (pimientos) or marinated sundried tomatoes. Both are available in jars, and can be kept on your shelf ready for sandwiches, salads, plate garnishes, hors d’oeuvres, pastas and any need you have for flavor and color. Try peppadews too,…
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A pinch of brown sugar is a delightful garnish on top of yogurt, fruit salad, cereal, pancakes, sweet potatoes, ice cream and much more. But it has a tendency to lose moisture and solidify into a hard brick. When brown sugar gets hard, put it into a microwave-safe container and zap it for 60 seconds.…
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Try your turkey and swiss “half and half.” Photo courtesy Sargento. When serving sandwiches, offer a variety of condiments and recommend that diners mix and match: one half of a roast beef, ham or turkey sandwich with chutney, one half with Roquefort Dijon mustard, for example. It’s like having two different sandwiches, and just one…
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