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When you buy fresh herbs, they’ll last longer if you keep them hydrated. You can buy an “herb keeper” like the one in the photo, but you don’t need one. It’s simple to create a makeshift herb hydrator: 1. If the herbs have roots, place them in a glass of water covered with a plastic…
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Do you have a nice basket just hanging around—a legacy from a gift basket or flower arrangement? Repurpose that basket into a crudité server: Fill it with your favorite sliced raw vegetables and whole veggies—baby carrots, cherry tomatoes and radishes, for example—along with the dip. Vermont Butter & Cheese Creamery, a NIBBLE Top Pick Of…
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Edamame, pronounced eh-dah-MAH-may, are baby soybeans. If you frequent Japanese restaurants, you’ve probably had them. The green pods are boiled in salted water and served whole as an appetizer. These tasty baby veggies, generally served in the shell, are fun to pop into your mouth. And for a fun food, they’re awfully good for you.…
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It’s National Grilled Cheese Month, and we have been happily delving into our collection of gourmet grilled cheese sandwiches. The restaurant Primehouse New York has added another winner to our list: Cinnamon Raisin Grilled Cheese. It’s fresh goat’s cheese, caramelized onions, bacon and warm fig jam on grilled raisin bread. Don’t you want to make…
Continue reading “FOOD HOLIDAY: National Grilled Cheese Month (& Caramelized Onions!)”
The secret to easy chicken salad. Photo courtesy Perdue. We love chicken salad, but when we have the yen to make it, we often don’t have the time to cook a chicken and pull it apart. Inspired by package of Perdue Short Cuts roasted chicken breast and a bag of Chinese fried noodles left over…
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