Category: Vegetables-Salads-Herbs

COOKING VIDEO: Giada’s Stuffed Portabello Mushrooms Recipe

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  Tomorrow, February 4th, is National Stuffed Mushroom Day, so plan ahead to enjoy a plateful. While stuffed mushrooms have long been a popular hors d’oeuvre, typically stuffed with seasoned breadcrumbs, the availability of large portobello* mushrooms have turned stuffed mushrooms into a main course or an ample first course. Portobello mushrooms can be stuffed…
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TIP OF THE DAY: Use Those Carrot Peelings To Make Carrot Oil & Carrot Stock

Posted on by thenibble

Says chef Johnny Gnall: “One of the most important roles a chef can play in a restaurant is that of dumpster diver. Sometimes the scraps you throw away are potential ingredients in other foods. Making use of of them, instead of throwing them into the compost pile, can mean added revenue—as well as some tasty…
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TIP OF THE DAY: Try Some Napa Cabbage In Your Recipes

Posted on by thenibble

In the course of our New Year’s resolution to eat a low-calorie, fiber-packed salad twice a day, we’ve been scouring produce departments for variety. As an alternative to red cabbage, we’ve been buying napa cabbage, originally from China and a common ingredient in Chinese recipes. Even if you don’t like cabbage, try it: Napa cabbage…
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TIP OF THE DAY: Daikon Radish Recipes – How To Use Daikon Radish

Posted on by thenibble

[1] Daikon, a long white radish variety (photo © Umami Information Center). [2] Low in calories, high in flavor: daikon slaw with crab, black sesame seeds and radish sprouts. Here’s the recipe (photo © Williams Sonoma). [3] Shredded daikon atop cold soba noodles, along with shredded basil, shredded ginger and sesame seeds (photo © Soba…
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TIP OF THE DAY: Use Fresh Ginger Root

Posted on by thenibble

Today’s tip is from Chef Johnny Gnall: Ginger is a terrific flavor, adding exotic sweet and floral notes and a spicy kick to any number of cuisines and recipes. It is equally adaptable to sweet and savory foods. In your kitchen, is the ginger always powdered in a shaker jar? Or do you head to…
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