Category: Vegetables-Salads-Herbs

TIP OF THE DAY: July & August Fruits, Part 1

Posted on by thenibble

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…
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TIP OF THE DAY: Enjoy Raw Corn Plain Or In A Recipe

Posted on by thenibble

Many vegetables are enjoyed raw, so why not corn? Like broccoli, carrots, green beans and zucchini, fresh corn—eaten on the cob or sliced off it—is delicious. When we get home from the farmers market with our fresh-picked corn, we husk and enjoy an ear on the spot. No butter or salt is needed—in fact, the…
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COOKING VIDEO: How To Remove Corn From The Cob

Posted on by thenibble

  It’s easy to remove corn kernels from the cob with a sharp chef’s knife. But if you use a tube pan or bundt pan to anchor the ear, it’s even easier. You’ll find the technique in the video below so useful, we bet you’ll be making corn salad or fresh corn salsa through the…
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TIP OF THE DAY: Enjoy A Watermelon Salad With Feta, Goat Cheese Or Mozzarella

Posted on by thenibble

Watermelon salad is so delicious and easy, we wonder why we never see it on restaurant menus. We eat it daily during the hot weather. The watermelon is so juicy and hydrating, we can’t get enough of it. We adapted this recipe from Mozzarella Company, one of the greatest American cheese makers and a NIBBLE…
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TIP OF THE DAY: Salad Without Lettuce

Posted on by thenibble

In America, “salad” has come to mean a mixture of lettuce and possibly some other raw vegetables, generally including tomato for color, regardless of the seasonality or flavor. But that’s not the origin of the word. The word comes from the Latin salata, short for herba salata, salted vegetables, a popular Roman dish. The vegetables…
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