Also visit our main website, TheNibble.com.
Mediterranean Pasta With Chicken. Photo courtesy Urban Accents. Doesn’t this pasta dish look more exciting than a conventional red-sauced plate? It uses vegetables to make “tricolor pasta” instead of pasta colored green and red with spinach and tomatoes. Tricolor pasta—green and red plus white—looks appealing in the bag but typically fades when cooked. So…
Continue reading “TIP OF THE DAY: Pasta Made Tricolor With Veggies”
Seasonal apricot salsa brightens grilled chicken or fish. Photo courtesy Landana Cheese. Salsa is simply the generic word for “sauce.” Many centuries before tortilla chips were invented, Aztecs and other Mesoamericans ground ingredients into sauces for meat and fish. This salsa recipe was developed as a sauce for chicken or fish, as opposed to…
Continue reading “RECIPE: Apricot Cilantro Salsa”
Mardi Gras begins tomorrow. If you’d like to celebrate with the taste of New Orleans, whip up a gumbo. This recipe is from Chef David Venable of QVC, who calls it “an easy-to-tackle version, filled with great Louisiana flavor and spice.” Gumbos have a lot of ingredients, but the cooking technique isn’t demanding. Says David,…
Continue reading “RECIPE: Easy Gumbo For Mardi Gras”
You don’t want a bland chicken, so dig out the spices and season away! Photo courtesy Butterball. Barbecue sauce is the number one food that THE NIBBLE receives over the transom (and old publishing expression that means unsolicited). Barbecue sauce is expensive and totally unnecessary. Our mother rotisseried a wonderfully delicious, plump bird several…
Continue reading “TIP OF THE DAY: Ways To Season Chicken”
Two of the seven Crazy Cuizine varieties. Photo by Elvira Kalviste | THE NIBBLE. We live in a city where delivered food of every type is a way of life. Chinese food, sushi or Korean BBQ can arrive at our door in 30 minutes or less. But in half that time, we can remove the…
Continue reading “PRODUCT: Crazy Cuizine Frozen Asian Entrées”
