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[1] A classic Italian frittata (recipe below) (photo © National Potato Board). Omelets and frittatas seem like leisurely brunch or lunch fare. But don’t hesitate to serve them for dinner. An hearty egg dish with a large salad is a tasty and nutritious meal at any time of the day. Vegetable fillings (see the…
Continue reading “Omelets & Frittatas Difference, Plus A Multi-Veggie Recipe”
Since our Top Pick Of The Week is thousand layer cake, we thought we’d start you with something simpler: a seven layer cake. Presented by pastry chef Seth Greenberg, this yellow cake with chocolate ganache filling and frosting is sure to become a family favorite. Find more of our favorite cakes and recipes in…
Continue reading “COOKING VIDEO: Seven Layer Cake Recipe”
Greek yogurt has become one of the stars at American supermarkets, experiencing a steady rise in sales. It has been pleasing palates across the nation. Why the love affair? Greek yogurts are triple-strained, removing excess whey. This delivers a sweeter flavor than conventional yogurts, which are known for their tartness. Thick and creamy, lowfat or…
Continue reading “PRODUCT: 365 Brand Greek Yogurt”
We’ve gotten a lot of inspiration from Chef Michael O’Boyle of ChickenFriedGourmet.com (alas, now closed). When we looked at his cannelloni, we thought: inside-out spaghetti and meatballs could become a fun family favorite. Instead of stuffing ground meat into cannelloni in the classic way, turn your meatball recipe into mini meatballs and pack them into…
Continue reading “FOOD FUN RECIPE: Reverse (Inside-Out) Spaghetti & Meatballs”
Apple slices and chopped walnuts in a green salad. Photo courtesy Equinox Maple Flakes. America needs more fruit in its green salads. Except for Asian chicken salads that toss in mandarin segments, we tend to keep a strict separation of fruits and vegetables. One of THE NIBBLE’s consulting chefs, Eric Dantis, always added some…
Continue reading “TIP OF THE DAY: Fruit In Your Salad”
