RECIPE: Turf & Turf (Steak & Goat Cheese)

Gourmet cheese steak. Photo courtesy Vermont Butter & Cheese Creamery. Here’s a simple idea but delicious to garnish a plain grilled strip steak with a dense creamy, aged artisan goat cheese and a fig demi-glaze. Think of it as a gourmet cheese steak. The recipe, courtesy of Vermont Butter & Cheese Creamery, uses the Creamery’s…
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TIP OF THE DAY: Repurpose Baskets For Crudités

Do you have a nice basket just hanging around—a legacy from a gift basket or flower arrangement? Repurpose that basket into a crudité server: Fill it with your favorite sliced raw vegetables and whole veggies—baby carrots, cherry tomatoes and radishes, for example—along with the dip. Vermont Butter & Cheese Creamery, a NIBBLE Top Pick Of…
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TIP OF THE DAY: Yogurt Parfait

Turn everyday yogurt into a yogurt parfait. Photo courtesy California Milk Board. If you have parfait or sundae dishes, use them to enjoy your yogurt, granola and fruit instead a regular bowl. It turns everyday yogurt into something festive for breakfast, a snack or dessert. Layer the ingredients for an attractive visual presentation. 1. First…
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TIP OF THE DAY: Flavored Mustards

Task of the week: Find two new uses for mustard. Photo courtesy Anton Kozlik’s Mustards. Flavored mustards can transform a dish, adding intense notes of basil, lemon, tarragon and even Roquefort to sandwiches, potato, tuna and egg salads, vinaigrettes, dips, meats, vegetables and more. Think of classic Dijon as “basic vanilla” and start to expand…
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