Also visit our main website, TheNibble.com.
Here’s an easy way to turn any cold drink into a July 4th drink: red, white (clear) and blue ice cubes. You don’t have to purchase special star-shaped ice cubes trays, but they add to the fun. You can use whatever trays you have. You can color ice for any occasion. McCormick even makes black…
Continue reading “TIP OF THE DAY: Red, White & Blue Ice Cubes For July 4th”
Here’s one of the easiest, tastiest “sticky buns” recipe. It was developed by the master bakers at King Arthur Flour. Simple biscuit dough is dropped atop a sweet and salty maple-bacon-brown sugar syrup. Once baked, the biscuits are turned out of the pan upside down, so the sticky topping drips down their sides. BACON…
Continue reading “RECIPE: Bacon Sticky Buns”
Most people think of crostini as nibbles to be served with wine or beer—“cocktail food.” Crostini the Italian word for “croutons,” which refers to any toast breads. They can be medium or large slices, plain or garnished. They are not the miniature bread cubes that garnish green salads and bowls of soup. Instead, medium or…
Continue reading “TIP OF THE DAY: Crostini For Brunch”
While salt can be ground into fine, medium or coarse textures, table salt (top) is always a fine grain, kosher salt (center) a coarser, flat grain, and sea salt anything from finely ground to naturally extra-coarse (bottom photo shows medium-coarse). Photo courtesy Saltworks.us. Certain recipes specify kosher salt or sea salt instead of table…
Continue reading “TIP OF THE DAY: Can You Substitute Kosher Salt Or Sea Salt For Table Salt?”
Top: Pastel beet salad for Easter, from the Oyster Club. Middle: Gold beets is the name given to the orange varieties. Bottom: Chioggia beets, pronounced KYO-jah, sometimes called candy cane beets. Beet photos from Good Eggs. We adapted this charming salad concept from the Oyster Club in Mystic, Connecticut, as our Easter salad. Look…
Continue reading “RECIPE: Easter Salad”
