TIP OF THE DAY: Make Gravlax

It’s easy to look at gravlax and think it’s smoked salmon. Both have that bright pink-orange color, both are served in thin slices. The differences: One is smoked over wood, the other is cured in brine; one requires a smoker, the other is cured in the fridge. Another distinction: Gravlax is always cured with fresh…
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TIP OF THE DAY: ‘Nduja, Spreadable Hot Salami

[1] ‘Nduja is traditionally used as a bread spread (photo courtesy Real Food Toronto). [2] For a fancier presentation, turn it into bruschetta (photo courtesy Great British Chefs). [3] It melts into pasta sauce or on a pizza; or you can sprinkle it as a garnish (a cloud of ricotta tempers the heat; photo courtesy…
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TIP OF THE DAY: Stack Cake Party

Top: Strawberry Jam Stack Cake from Sweet Auburn Desserts, photo by Deborah Whitlaw Llewellyn. Here’s the recipe. Middle photo from TheSimpleElements.com. Here’s the recipe. Bottom photo from Maman Bakery Cafe | NYC.   Do you have plans for Valentine’s Day? If you have nothing going on, why not round up a group of friends and…
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TIP OF THE DAY: Fiori di Sicilia, Fior Di Sicilia

Fior di Sicilia, an Italian essence that translates to “flower of Sicily,” was used by our friend Ruth’s mother to flavor almost everything she baked. Biscotti, brioche and sweet breads, cookies, cheesecake, angel/pound/sponge cake, pie, macarons, meringues, yellow and white cakes got the fior di sicilia treatment, especially during the holidays. Ruth’s mom no doubt…
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TIP OF THE DAY: Slab Pie

[1] You can use a standard top crust or exercise your creativity. Apple Cherry Slab Pie with a lattice top. Here’s the recipe from Taste of Home. [2] Raspberry Pecan Crumble Slab Pie (here’s the recipe) from Driscoll’s.   In the 15 years that we’ve been publishing THE NIBBLE, slab pies have been under the…
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