Category: The Nibble

RECIPE: Easter Salad

Posted on by thenibble

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…
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TIP OF THE DAY: Make Farmer Cheese At Home

Posted on by thenibble

[1] Make it today, enjoy it tomorrow. Photo courtesy Good Eggs | San Francisco. [2] Homemade cheese draining in cheesecloth (photo © The Pines | Brooklyn).   What are you doing this weekend? How about making some farmer cheese? Do it today and enjoy it for Sunday brunch. All you need is buttermilk, cheesecloth and…
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Make An Icebox Cake – Here’s A Recipe!

Posted on by thenibble

[1] A variation of the original Ice Box Cake: a simple yet memorable combination of chocolate wafers and whipped cream. Here, pastry chefs at Magnolia Bakery took the extra step to pipe the whipped cream around the cookie edges to create a finished look (photo © Magnolia Bakery). [2] A Black Forest trifle. This version…
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TIP OF THE DAY: Chef Tips For Exciting Sandwiches

Posted on by thenibble

A porchetta sandwich served with fennel slaw, roasted red pepper, crispy fried onion threads and sriracha aïoli. Photo courtesy Flavor & The Menu.   What’s trending in restaurant sandwiches? Proteins are still a first-round decision: Do you want chicken, ham or roast beef, for example. But these days, according to chefs interviewed by restaurant trade…
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