Also visit our main website, TheNibble.com.
A while back, we published an article on how to repurpose carrot peelings. Why throw them out, when you can turn them into something delicious, packed with nutrients? The same is true with the lovely, leafy-green carrot tops (photos #1, #5, and #7). Why buy freshly-harvested carrots at the farmers market, only to cut off…
Continue reading “10 Uses For Carrot Tops. Eat Them, Don’t Toss Them!”
Chanterelle mushrooms are found year-round, but their peak season—highest yield, lowest price—is autumn (September is National Mushroom Month). Meaty wild mushrooms that range in color from orange to yellow-gold, the unusual color is due to the presence of carotenoids, antioxidant pigments that also give color to bell peppers, cantaloupe, carrots, papaya, mangos, squash, sweet potatoes,…
Continue reading “TIP OF THE DAY: Chanterelle Mushrooms and Chanterelle Tacos”
[1] Quail eggs and chicken eggs. Quail eggs are one bite, chicken eggs are four bites (photo courtesy Petrossian). [2] Blini with quail eggs, trout roe and crème fraîche. Here’s the recipe from Martha Stewart. [3] Quail egg stuffed mushrooms. Here’s the recipe from Bite Delite. [4] The quail herself (photo courtesy Red Ted Art).…
Continue reading “TIP OF THE DAY: Quail Eggs Are Festive (& Have No Salmonella)”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!