Category: Vegetables-Salads-Herbs

RECIPE: Chopped Fennel & Apple Salad

Posted on by thenibble

This crunchy chopped salad is a smooth transition from summer to heartier winter salads. It’s based on what we think is an under-used vegetable, fennel, which is in season from early fall to early spring. Crisp fennel and crisp apple combine with crunchy pomegranate arils, which add a festive touch. (Don’t like arils? Try this…
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FOOD 101: Why Onions Make You Cry…And How To Stop It

Posted on by thenibble

Cutting an onion releases the “tear” chemicals (photo Flagstaff Fotos).   An onion is a thing of beauty—until you slice into it and the fumes assault your eyes. But that doesn’t need to be. Here are some tips to minimize the impact of the acrid gas that’s released when you slice into an onion. WHY…
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TIP OF THE DAY: 10 Uses For Croutons & Jumbo Croutons

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[1] Our idea of croutons on salad (photo courtesy MorningStar Farms. [2] If you want to bake your own ciabatta, here’s a recipe from Brown Eyed Baker. [3] Premium dried oregano from Rancho Gordo.   We love good bread. Buttery or cracker-dry, fine or rustic crumb, plain or seasoned, tall or flat, soft or crusty,…
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TIP OF THE DAY: Make A Yogurt Moat For A Salad, With Sorrel

Posted on by thenibble

There are two ideas in today’s tip: Sorrel leaves in a green salad. A yogurt ’moat.’   We loved the idea of a yogurt moat (photo #1), observed at Botanica restaurant in the Silver Lake area of Los Angeles. In the photo, the chef piled a salad on top of a moat of garlicky sheep’s…
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