While there isn’t a specific “National Ham and Eggs Day,” March 26th is Make Up Your Own Holiday Day. So: We declare March 26th to be National Ham and Eggs Day..

To celebrate, we present a recipe for a savory, fun, and totally delicious combination of ham and eggs on a waffle.

The egg yolk drizzles down over the waffle, and you can even add a drop of maple syrup (or hot sauce, if you prefer).

You can add steamed or roasted vegetables as you wish: asparagus, bell peppers, mushrooms, zucchini, even blistered cherry tomatoes.

Waffles are comfort food, and these can be eaten all day long: breakfast, lunch, and dinner.

If you don’t have a waffle iron, you can make pancakes or adapt* the recipe to French toast.

We adapted this recipe from one by Leslie Ponce of Miami, Florida, featured in Taste of Home.

We simplified it, which included using your own favorite waffle recipe or mix instead of mixing from scratch.

We used our favorite whole grain, high protein pancake and waffle mix, Long Table. We are fans of both popcorn mix (popcorn flour, oat flour, almond meal and a hint of poppyseed) and the Blue Corn (heirloom organic blue corn, heirloom organic rye, heirloom organic buckwheat, and non-GMO hazelnut meal).

A bonus for people who avoid gluten: The mix is gluten-free! But gluten or not, it has such great flavor and nutrition that we give boxes as gifts. Here’s our review.

Below:

> Recipe: Waffles with ham, eggs, and cheese.

> The difference types of Swiss cheese.

> The difference between Emmental and Gruyère Swiss cheeses.

> The difference between true Gruyère from Switzerland and Comté, the French version.

> French Emmental de Savoie.

> Comté vs. Emmental de Savoie.

> American Swiss vs. authentic Swiss cheese.

> The year’s 11 ham holidays.

Elsewhere on The Nibble:

> The year’s 10 egg holidays.

> The year’s 116 breakfast holidays.

> The history of waffles.

> The history of chicken and waffles.

> More savory waffle recipes.
 
 
RECIPE: WAFFLES WITH HAM, EGGS, & CHEESE

You can use cubed ham, as was done in the original recipe, or sliced ham. The benefit of the cubes is that you don’t need a knife…but that’s small potatoes (or small ham cubes, as you prefer).

The original recipe used roasted vegetables, which required the oven, and a from-scratch waffle recipe.

We first sliced our asparagus and steam them. Cook them as you wish, or eliminate the vegetables entirely.

In fact, the second time we made this recipe, we used a jar of pimento (roasted red pepper strips—photo #9) and defrosted green peas (photo #10) for splashes of color.
 
Ingredients For 6 Servings

 
Preparation

1. PREHEAT a greased waffle iron. Prepare the waffle batter and add the asparagus, scallions, and cayenne pepper.

2. BAKE† the waffles according to manufacturer’s directions until golden brown. Keep warm in a covered dish while you cook the others. Meanwhile…

2. COAT a large skillet with cooking spray. Cook the ham until heated through; keep warm in a covered dish. In same skillet…

3. FRY the eggs until the yolks are set.

4. SERVE: Top each waffle with 1 egg. Sprinkle ham cubes the remaining 1/4 cup cheese. Garnish with minced herbs.
 
 
THE DIFFERENT TYPES OF SWISS CHEESE

There are 450 known Swiss cheeses, classified into five categories: extra-hard, hard, semi-hard, semi-soft and soft. Cow’s milk is used in 99% of the cheeses produced. Examples include:

 
Here’s more about them.

The recipe calls for Gruyère, but you can substitute Emmental, another Swiss mountain cheese, or two French cheeses: Comté, France’s approximation of Gruyère, or Emmental de Savoie, its approximation of Swiss Emmentaler.

All four are part of the broader category of Alpine-style cheeses, also called mountain cheeses, which are made in mountainous regions, often using milk from cows that graze in alpine pastures.

All four hold protected status: Gruyere, Emmental, and Comté have A.O.P. (Appellation d’Origine Protégée) status and I.G.P (Indication Géographique Protégée)

What’s the difference?
 
 
EMMENTALER CHEESE VS. GRUYÈRE

Emmenthaler is the German spelling for the cheese and is commonly used in Switzerland as well. It means “from the Emme Valley.”

The valley is in the Swiss canton of Bern, known for its rolling hills and the Emme River that runs through them. It is a big dairy farming region.

Although Switzerland is the birthplace of Emmentaler cheese, other countries, including Germany, France, and Austria, produce their own Emmental-style cheeses.

However, Emmentaler AOP (Appellation d’Origine Protégée) is a protected name and signifies that the cheese is made in certain areas, following traditional methods.

It can only be made in the canton of Bern and some surrounding areas in central and western Switzerland.

However, cheeses called simply “Emmental” in France and other countries (like Germany, Austria, and the U.S.) do not have protected status.

 
 
Gruyère & Emmentaler Differences

Both are hearty, firm Swiss mountain cheeses but have some key differences:

 
If you’re substituting one for the other, Gruyère provides a more intense flavor, while Emmentaler is milder and slightly sweeter.
 
 
THE DIFFERENCE BETWEEN TRUE GRUYÈRE FROM SWITZERLAND & COMTÉ FROM FRANCE

Comté is also a mountain cheese, but from the Jura Mountains, sub-alpine mountain range in the Bourgogne-Franche-Comté region of France, which north of the Alps along the Swiss-French border.

It has a similar flavor profile to Gruyère but because of differences in milk and production:

[1] The recipe: savory waffles with ham and a fried egg (photo © Taste Of Home).

[2] Our favorite pancake mix (photos #2 and #3 © Longtable).

[3] The Popcorn mix is made with flour from popped corn that is then ground.

[4] Gruyère is a mountain cheese made in Switzerland from raw cow’s milk (photo © Murray’s Cheese).

[5] Emmental is another raw milk mountain cheese from Switzerland. See how it differs from Gruyère below (photo © De Laurenti).

[6] Emmental de Savoie, the French version of Emmental. See how it differs from Swiss Emmental below4 (photo © Fromagerie de Chambéry).

[7] American Swiss cheese is quite different from Emmental and Gruyère. See why below (photo © Boar’s Head).

[8] Spring is prime asparagus season (photo © Good Eggs).

[9] Roasted red pepper strips, a.k.a. pimento or pimiento (photo © Gefen | Amazon).

[10] (photo © Maude Restaurant | Los Angeles).

[11] Cayenne refers to both a type of hot chile and the powdered spice made from dried and ground cayenne chiles (photo © McCormick).

France produces a cheese called Emmental de Savoie IGP (Indication Géographique Protégée), produced in the Savoie and Haute-Savoie regions of France. It is protected, must come from a designated region, but I.G.P. has slightly less strict regulations than A.O.P. status.
 
Emmental de Savoie (France) vs. Swiss Emmental

 
To compare the cheeses in photos: Swiss Emmental is photo #5 and Emmental de Savoie is photo #6. You can see how large the eyes are!
 
 
Comté vs. Emmental de Savoie

 
 
THE DIFFERENCE BETWEEN AMERICAN SWISS CHEESE & REAL SWISS FROM SWITZERLAND

American Swiss cheese (photo #7)is quite different from Emmental and Gruyère. It’s less expensive, so even people who might prefer authentic Swiss cheeses will buy it.

 
and

 
________________
 
*For French Toast, you can stir finely minced chives into the batter or omit them; and lay the asparagus atop the toast and under the egg.
 
†Waffles are considered “baked” because the plates of the waffle iron generate dry heat, similar to baking in an oven.

‡The elasticity of cheese refers to how stretchy and flexible the cheese is when cut, pressed, or melted. It’s a measure of how well the cheese can bend or spring back without breaking. The more elastic the cheese, the easier it melts.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Stop throwing out your broccoli stems! Sure, the florets are pretty, but the stems are just as and tasty, but don’t neglect the rest. We love to use sliced or shaved broccoli stems in place of lettuce for a hearty salad.

A day or two before or after, enjoy the florets. This recipe needs only the stalks.

> There are additional uses for the stems below.

> Also below: the difference in nutrition between the florets and the stems.

> The history of broccoli.

> The history of broccolini.

> The difference between broccoli, broccolini, and broccoli rabe.

National Broccoli Day is March 22nd. (Some call it National We Love Broccoli Day.) We offer you a recipe for the part of the stalk people tend to like least: the stem.
 
 
Why it isn’t as beloved as the florets, we don’t know. Perhaps it’s because older heads can develop tough, fibrous skins. There are easy solutions to that, though:

 
 
RECIPE: BROCCOLI STEM SALAD

Thanks to Farm To People for this recipe.

Prep time is 20 minutes.
 
Ingredients

 
Preparation

1. PEEL the stems as necessary. If the broccoli is young and tender, you don’t need to peel the stems. For more mature broccoli, it’s a good idea to peel them as the skin can be a bit woody and tough.

2. SHAVE the stems into paper-thin slices using a mandolin. If you don’t have a mandolin, use a sharp chef’s knife to cut slices as thinly as you can get them.

3. MAKE the dressing. Mix together the garlic, lemon juice, olive oil, and chili flakes. Season with sea salt and pepper, to taste. Toss shaved broccoli stems and herbs with enough dressing to coat and serve.
 
 
MORE USES FOR BROCCOLI STEMS

 
 
STEMS VS. FLORETS: WHICH ARE MORE NUTRITIOUS?

Both are nutritious, with slight differences: The florets are richer in vitamins and antioxidants, while the stems provide more fiber and potassium, with fewer calories to boot.

 
[6] Chart created by Chat GPT, 2025-03-22.

[1] Close up on the recipe below (photos #1 and #2 © Farm To People).

[2] This may have been the photo stylist’s idea, but if you have leftover herbs, why not scatter them on the tabletop?

[3] Broccoli stems have quite a few uses. See them below (photo © According To Elle).

[4] A beautiful head of broccoli ready to be enjoyed (photo © Good Eggs).

[5] So why slice off the florets and toss the rest? See ways to use them below (photo © Hello Fresh).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Pistachio Tiramisu: Trade the coffee for pistachio nuts (photo © Chef Stefano Carniato | Piola | Miami).

[2] Start with the freshest pistachios you can find. If you want to buy in bulk, Middle Eastern grocers often have the best options (photos #2 and #3 © Setton Farms).

[3] See the branch? The nuts grow inside the pink pods (a.k.a. the fruits of the pistachio tree).

[4] If you can’t find mascarpone, you can make your own with this recipe (photo © Vermont Creamery).

[5] Ladyfingers. You can buy them or bake them. It’s easy: Here’s a recipe (photo © Jirkaejc | Panthermedia).

[6] It’s pretty easy to find pistachio cream, a trending bread spread, at specialty food stores and online (photo © Aroma Sicilia).

[7] Make your own pistachio cream. The recipe is below (photo © Nerds With Knives).

[8] A charlotte uses a ring of ladyfingers to enclose its filling. Here’s the recipe for this Strawberry Charlotte (photo © Teak & Thyme).

We’re celebrating National Tiramisu Day, March 21st, with a creative flavor twist: switching the “pick me up” of coffee for the protein and crunch of pistachio nuts.

The recipe was created by Chef Stefano Carniato of Piola restaurant in Miami. He has every right to play with the recipe, as a native of Treviso, Italy, where tiramisu was invented (here’s the story).

The recipe is very popular at Piola—it’s been on the menu for more than two decades! Chef Carniato shared the recipe with us in honor of National Tiramisu Day.

“Tiramisu” literally translates to “pick me up,” so called because a zabaglione spiked with espresso gave energy to the restaurateur who thought to port the idea to another dessert.

So here’s the question: If the recipe replaces the coffee ingredient with caffeine-free pistachio nuts, no matter how delicious, is it still a tiramisu pick-me-up (we’re ignoring the theory that any food that makes you happy is a mood elevator)?

Please discuss!

This pistachio variation was created by Treviso native Stefano Carniato, chef/owner of the Miami restaurant Piola.

“Our recipe calls on crema al pistacchio (pistachio cream, photo #6), a silky, nutty bread spread that is similar to Nutella,” notes Chef Carniato.

“While we are very familiar with this ingredient back home in Italy, crema al pistacchio seems to suddenly be gaining popularity amongst an American audience.”

That is true: We’ve been seeing it everywhere. But it’s pricey, so if you want to make your own, here’s a recipe.

> The history of tiramisu.

> The recipe for homemade pistachio cream, if you’d rather make it than buy it, is below.

> So are more tiramisu recipes are below.

> So is the history of ladyfingers.
 
 
RECIPE #1: TIRAMISU AL PISTACCHIO (PISTACHIO TIRAMISU)

A note about the pistachio cream: It’s pretty expensive. It’s also easy to make your own.

Pistachio cream is a blend of white chocolate and pistachios, a cousin to Nutella (milk chocolate and hazelnuts).

It’s delicious on so many things (see the recipe below).

Prep time 20 minutes.
 
Ingredients For 8 Servings

 
Preparation
 
1. SEPARATE the egg yolks from the whites in two separate bowls. Blend the yolks with the sugar at high speed for 8 minutes or until sugar is no longer visible. Add the mascarpone, 2/3 cup (60g) ground pistachio and the pistachio cream to the mixture and blend until smooth. Place the mixture into a bowl and refrigerate.

2. WHISK the egg whites until foamy. Gently fold them into to the mascarpone mixture with a spatula.

3. MIX the milk in a saucepan with 3 tablespoons (50g) pistachio cream and 3 drops of almond or vanilla extract. Heat to between 80°-100°F (before it begins to simmer). Pour it into a square baking tray or dish.

4. DIP the ladyfingers one by one into the milk mix. They should soften but not fall apart.

4. APPLY a thin layer of the mascarpone mix to the bottom of an 8″x8″ baking dish. Flatten the layer and place a layer of ladyfingers on top. Add a layer of mascarpone cream on top, followed by another layer of ladyfingers. Top with a final layer of mascarpone cream.

5. PLACE the dish in the freezer for 30 minutes. If you’ll won’t be serving it until later, you can refrigerate for 4 hours and up to overnight.

6. CUT in 8 slices. Garnish with ground pistachios. (We preferred the texture of roughly chopped pistachios.)
 
 
RECIPE #2: PISTACHIO CREAM

Thanks to Nerds With Knives for this recipe [photo #7] and advice.

Since they’re made by a variety of small companies, you’ll find that no two brands of store-bought pistachio creams are alike. Some might contain pistachios along with sugar and milk powder, while others might add almond extract to bump up the flavor, or olive oil to smooth out the texture.

 
Check the label ingredients carefully.

Ingredients

 
Preparation
 
1. BRING a medium sized pot of water to a boil and add the shelled pistachios. Boil for 3 minutes, then drain and place on a clean kitchen towel.

2. FOLD the towel over the pistachios and rub them in the towel to loosen the skins. Separate the pistachios, discard the skins, and place the pistachios in a blender.

3. ADD the butter and 1/4 cup milk to a small microwave safe bowl. Heat in 20 second bursts, just until the butter is melted and the milk is hot. Add the white chocolate and stir until melted.

If the chocolate needs more melting, heat for another 10-15 seconds and stir (you can also do this on the stovetop in a small saucepan on low heat).

4. ADD to the pistachios in the blender, the remaining 1/2 cup milk, confectioners’ sugar, and salt. Scrape in the melted white chocolate/butter mixture. Pulse on medium speed until the pistachios turn into a paste. You’ll need to stop the blender 3-4 times to scrape down the sides.

5. BLEND on high power for 30 seconds to a minute, until the texture turns smooth and creamy. Transfer the pistachio cream to an airtight container and refrigerate until ready to use. It will keep well for 2 weeks.
 
 
MORE TIRAMISU RECIPES

 
 
THE HISTORY OF LADYFINGERS

Ladyfingers, known in Italian as savoiardi, are delicate, sponge-like cookies, long and slightly oval (photo #5). They date to the Duchy of Savoy in the late 15th century (hence the name savoiardi).

While exact records of a specific visit tied to the creation of ladyfingers are scarce, the historical context suggests that the visit might have taken place during King Charles’ military campaigns in Italy (1494–1495), or earlier in the course of diplomatic relations.

The House of Savoy maintained close ties with France, as the duchy bordered French territory and often acted as a strategic ally or battleground in European conflicts.

At the time, Carlo I, Duca di Savoia (reigned 1482–1490) or Filippo II, Duca di Savoia (reigned 1496–1497) would have been ruling the region.

The Duke’s pastry chefs developed the light, airy sponge cookies to impress the French guests. The recipe was brought back to France, and became popular across Europe.

In France, the cookies were known as biscuits à la cuillère (spoon biscuits*) because they were traditionally shaped using a spoon.

The exact origin of the word “ladyfingers” is unclear, but it appears in English cookbooks by the 18th or 19th century.

Instead of referring to a foreign entity that was dissolved in 1861, English-speaking bakers likely chose a name that was more appealing to their customers. The cookies’ long, slender shape resembled a refined lady’s fingers, and the delicate texture enhanced the association.

From the beginning, savoiardi/ladyfingers were served with—and often dipped in—coffee, tea, wine, or liqueur.

They were also crafted into elaborate desserts including (over time):

 
In addition to these popular recipes, ladyfingers have also found a place in American specialties such as icebox cake and strawberry shortcake.

They can be substituted anywhere a cake base is needed, from Baked Alaska to Tiramisu Cheesecake.

And of course, serve them with ice cream, coffee, and dessert wine [source: ChatGPT 2025-03-21].

________________
 
*Note that most of Europe, including England, uses the word biscuit to describe what Americans call cookies. We got the word cookie from the Dutch, who first came to the American colonies in the 17th century. Dutch word koekje (pronounced COOK-yeh) literally meaning “little cake,” was used to describe small baked treats. Over time, English speakers in America adapted koekje to cookie and it became the standard term.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Strips of pumpernickel toast surround a garden of crudites “planted” atop squash puree (photo © Il Ritorno | Miami).

[2] A closer look (photo © Dawn Stewart | Instagram).

[3] Black bean hummus. You can make it darker to resemble soil with the tips below (photo © Whole Foods Market).

[4] Easter egg radishes* substitute for spring flowers (photo © Jengod | Wikipedia).

[5] Or, use a slender radish like French breakfast radishes (photo © Amber Engle | Wesual | Unsplash).

[6] Rainbow baby carrots (photo © The Homegrown Collective).

[7] We added a layer of superseed mix to the top of the “soil.” The seeds are also delicious as a salad topping, on yogurt, rice and other grains, even ice cream (photo © GERB | Amazon).

[8] Small multicolor cherry tomatoes. We found some on stems of (photo © Love Food Art | Pexels).

[9] Red and white endive leaves are perfect for scooping up the hummus.

[10] We wanted to use Mestermacher pumpernickel, a widely-available dense bread cut into slices that are a good size for this project: 3.5″ (9 cm) wide x 5″ (13 cm) long x ¼” (.6 cm) thick. But the store was temporarily sold out (photo © Good Eggs).

[11] Instead, we used Finn Crisp crackers—a good substitute that doesn’t require toasting. The composed salad here consists of hard-boiled eggs plus traditional bagel garnishes: smoked salmon, tomato, red onion, and a creamy dressing (photo © Lantmännen).

There are garden salads, and then there’s The Garden Salad, an edible raised vegetable garden, the creation of Il Ritorno restaurant in St. Petersburg, Florida.

Il Ritorno is a fine-dining restaurant that marries modern cooking techniques with inspiration and flavor profiles from all over the world.

We’ve been wanting to make this composed salad for some time, since we saw it on the Instagram page of the restaurant.

The day is here: Happy Spring, dear reader.

Well, actually, it’s not a composed salad. You can see what that would look like in photo #11.

It’s actually a creative presentation for crudites, raw vegetables. The dip that usually accompanies them in a separate bowl is actually underneath the vegetables.

The recipe follows, but first a word about composed salads.

> A template to make your own composed salad recipes.

> The history of salad.

> Different composed salads worldwide, below.
 
 
COMPOSED SALAD

Composed salad (salade composée [sah-LOD com-poe-SAY] in French) is the opposite of a tossed salad. It’s neither tossed or otherwise mixed.

Rather, the dish is brought to the table with the ingredients arranged separately (and artistically) on individual serving plates, with a ramekin of dressing.

A large salad bowl can also be composed and served at the table, but that defeats the purpose of giving each person an attractive dish to admire.

Perhaps the most famous composed salad in the U.S. is a chef’s salad. Its origins are disputed, but the leading contenders are:

 
However, variations of meat sliced to top salad greens existed before then. It may have begun as a way to stretch a meal when there were more people to feed than portions of meat.

There are other well-known composed salads from the U.S., Europe, and Asia. See them below.
 
 
Should You Mix The Composed Salad On Your Plate?

At formal settings or restaurants, it’s common to eat the salad as served, using your fork to pick up a combination of ingredients.

At home or in a diner or other casual venue, you can mix it yourself if you prefer.
 

[12] A Cobb salad is perhaps the best-known composed salad in the U.S. Do you want to mix it up or eat it ingredient-by-ingredient? A strategy is to spear a top ingredient plus the greens underneath (photo © Kewpie USA).
 
INTRODUCTION TO THE RECIPE

This creation gives new meaning to the term “garden salad.”

It was created in the fall, so it uses butternut squash purée with fall spices as the base—and those flavors are delicious any time of year.

The other ingredients included carrot, radish, turnip, pickled ramps, turnip greens, and pumpernickel crisps for the border.

We chose somewhat different ingredients, starting with black bean hummus. To save time we purchased a tub of hummus, a can of black beans, puréed the latter and mixed it into the former.

We seasoned it with cumin, but you could use chipotle or chili powder, coriander, garam masala, smoked paprika, or za’atar.

Also because, much as we love pumpernickel, we couldn’t find the Mestemacher pumpernickel bread, which is dense and easy to cut into “slats.” Pumpernickel.

So we turned to a favorite cracker, Finn Crisp rye crisps, which are made in Caraway, Multigrain, and Original (whole grain rye).
 
 
RECIPE: SALAD GARDEN or GARDEN OF CRUDITÉS

You can make your garden as large as you wish. We made it a size for three of us to dig in as a first course.

Use whatever looks best in the produce aisle. To us, that means color! The ingredients we used follow. You should follow your palate, of course.

We used Finn Crisp for the rectangular border around to the hummus base.

Ingredients

 
For Serving

 
Preparation

We’re certain that the Il Ritorno’s technique is far superior to ours, but here’s what we did to create our copycat recipe.

For starters, choose:

 
1. MAKE the toast: If using Mestermacher pumpernickel, slice and toast the pieces to serve as a wall around the garden.

2. SPREAD the hummus in a rectangle on the plate or parchment. It should be the size that you seek in your finished product. First lay down just enough hummus to prop up the pumpernickel slices. Then fill the rectangle 3/4 of the way with the rest of the hummus.

3. SCATTER the seeds on top of the hummus (see photo #2). You’re now ready to plant your garden.
 

[13] If you buy cherry tomatoes on the branch, you can use the stems to hold them while you dip (photo #13). Otherwise, stick a colorful toothpick into each top. These are particularly festive (photo © Helen Thomas | Unsplashz).
 
How To Make Hummus The Color Of Soil

These ingredients work, but alter the flavor of the hummus. This is not bad, just different.

 
 
DIFFERENT COMPOSED SALADS WORLDWIDE
 
American Composed Salads

 
 
European Composed Salads

 
 
Asian Composed Salads

 
Have we overlooked your favorite? Let us know!
 
 
ABOUT IL RITORNO RESTAURANT

At Il Ritorno in downtown St. Petersburg, Florida, the culinary team is led by owner and Executive Chef David Benstock and Chef de Cuisine Sheridan Scott.

Chef Benstock, a St. Petersburg native, honed his craft globally before returning home to establish Il Ritorno, where he offers moderns twist on traditional Italian cuisine.

In 2021, Chef Benstock showcased his culinary prowess by winning against celebrity chef Bobby Flay on the Food Network’s “Beat Bobby Flay.” He did—only 38% of chefs do!

Chef Benstock won with his signature Short Rib Mezzaluna, a half-moon-shaped pasta dish filled with braised short rib and served with a charred shishito pepper fonduta, a rich, creamy cheese sauce traditionally made with Fontina cheese, egg yolks, milk, and butter.

> Follow Il Ritorno on Instagram.
 
________________
 
*Easter Egg radishes aren’t a special variety, but a mix of seeds of different colors (pink, red, purple, and white) that are grown together.

†French breakfast radishes, despite the name, are not traditionally eaten for breakfast in France. They are a popular snack often served with butter and salt on a baguette, or on a plate of crudités.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Proceed with caution if you have alektorophobia: March 19th is National Poultry Day.

Alektorophobia is an intense fear of chickens, roosters or hens. Fortunately, it’s one of the more rare phobias. So our guess is that everyone reading this article can do so in comfort.

Evidently, many people give a cluck: There are 50+ annual holidays celebrating chickens, turkeys, ducks, and other fowl. See them all below.

Below:

> What distinguishes poultry from other meats?

> The most popular poultry dishes in America.

> Poultry etymology.

> The history of ducks.

> The year’s 50 poultry holidays.

Elsewhere on The Nibble:

> The parts of a chicken: How many different cuts can you name?

> The history of chickens.

> Chicken Glossary: The different types of chickens, chicken parts, industry terms, everything chicken.

> The history of turkeys.

 
WHAT DISTINGUISHES POULTRY FROM OTHER MEATS?

Poultry is distinguished from other types of meat in several ways:

 
 
THE MOST POPULAR POULTRY DISHES IN THE U.S.

Chicken is by far the most consumed poultry in the U.S., with turkey coming in second, followed by duck and other specialty birds‡ in much smaller quantities.

These dishes should be no surprise (rankings may vary by region):

 
 
POULTRY ETYMOLOGY

How did these popular foods get their names?

Fowl is a general term that refers to all poultry. It includes domesticated birds kept for their eggs, meat, or feathers. The word comes from Old English “fugol,” meaning bird.

Fowl can also to refer to birds in general, especially game birds, although in modern usage it’s most commonly associated with domesticated poultry.

Poultry derives from Old French pouleterie, which in turn comes from poulet meaning chicken or young fowl; and before then, from the Latin pullus, meaning young animal or young fowl.

The “-try” suffix indicates a class of animals.

Chicken comes from Old English ċicen or cycen, meaning young fowl; it evolved from Proto-Germanic *kiukīną, which referred to roosters and chickens. The word originally referred specifically to young chickens, but later expanded to include the species at any age.

Turkey got its name based on a geographical misunderstanding. When European settlers encountered these birds in the Americas (where they originated), they mistakenly believed they were related to guinea fowl. The latter were sometimes called “Turkey fowl” because they were imported to Europe through Turkey

In Turkish, the bird is called “hindi” (meaning “from India”), another geographical misunderstanding [source: Claude.ai 2025-03-16].
 
 
THE HISTORY OF DUCKS

Ducks evolved from ancient waterfowl ancestors, with fossil evidence suggesting their lineage dates back to the Cretaceous period, more than 65 million years ago.

The earliest known modern duck ancestors appeared during the Oligocene epoch, around 30 million years ago.

These early ancestors gradually developed the distinctive features we associate with ducks today, including webbed feet, water-resistant feathers, and broad bills.

Wild ducks naturally inhabit every continent except Antarctica.

Humans began domesticating ducks some 4,000-5,000 years ago, with evidence suggesting that the mallard (Anas platyrhynchos) was first domesticated in China.

Archaeological findings indicate duck domestication also occurred independently in several regions, including Southeast Asia and possibly parts of Europe.

Early domestication focused on selecting ducks for meat and egg production, as well as for their feathers. As humans migrated across the globe, they often brought domesticated ducks with them.

The mallard (photo #12) is considered the ancestor of most of the domestic duck breeds we know today.

Today, there are approximately 120 different species of ducks found worldwide, each adapted to a specific ecological niche.

The mallard remains the most widespread and recognizable duck species globally, and has been introduced to regions well beyond its native range [source: Claude.ai 2025-03-19].

[1] Fried chicken is America’s favorite chicken dish (photo © Volpi Foods).

[2] The runner up is chicken wings, here shown Buffalo-style (photo © Nadine Primeau | Unsplash).

[3] You don’t have to wait for the holidays to enjoy roast turkey (photo © Gelson’s Markets).

[4] Roast chicken (photo © Cisco Lin | Unsplash).

[5] Perhaps the messiest to eat: barbecue chicken (photo © Mike’s Hot Honey).

[6] A grilled chicken sandwich. Many chicken sandwiches use a fried breast (photo © The Nibble | DALL-E 2025-03-16).

[7] Chicken Parm, a.k.a. Parmesan, a.k.a. Parmigiana (photo © Osteria Accadamia NYC).

[8] Grilled chicken breast (photo © Elena Leya | Unsplash).

[9] Chicken pot pie, a true comfort food (photo © M. Sheldrake | Dreamstime).

[10] Chicken fajitas. Don’t forget the guacamole (photo © Taste Of Home)!

[11] Most chicken salad is pretty boring: just chicken, mayo, and celery. But this recipe rocks, with dried cranberries and pistachios (photo © Lovely Little Kitchen).

[12] The mallard, ancestor of most of today’s duck breeds (photo © Christian Papaux | Unsplash).

†National Chicken Little Awareness Day is an annual celebration of a folk tale about the chicken constantly thinks the world is coming to an end because acorns keep falling on his head.

‡National Dance Like A Chicken Day is meant to encourage the Chicken Dance without waiting for a prom, wedding, or other occasion.

‡‡What is game meat? Game meats refer to the flesh of wild animals that are hunted for food rather than raised on farms. Some game meats are domesticated (raised on farms) and are indicated with an asterisk*. Common game meats include:

Large Game: antelope*, bison, caribou/reindeer*, deer (venison)*, elk*, emu*, moose, wild boar*, yak*.

Small Game: hare, rabbit*, squirrel.

Game Birds: duck*, goose, grouse, guinea fowl*, ostrich*, partridge*, pheasant*, quail*, wild turkey*, woodcock.

Exotic Game: alligator: bear, beaver, kangaroo*, ostrich.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.