Dukkah is a versatile Egyptian dry seasoning mixture of chopped nuts or chickpeas, plus a variety of flavorful seeds, spices and herbs. In the old days, the ingredients were ground together in a pestle; today, they can be tossed into a food processor. Dukkah is an extremely popular snack in the culinary melting pots of […]
[1] Warm potato salad with olive oil instead of mayo (photo © Idaho Potato Commission). [2] Hormel Real Bacon Crumbles (photo © Hormel). [3] Mixed baby/creamer potatoes (photo © Poplar Bluff Organics). [4] Parm Crisps are available in Original, Cheddar and Sour Cream (photo © Parm Crisps). This recipe, Roasted Potatoes with Bacon and […]
Ubriaco literally means “drunken” in Italian. It is a sub-category of washed-rind cheeses that are bathed in alcohol. Ubriaco cheeses are made by bathing the young, ripening cheese in beer (photo #2), wine (photo #3) or other alcohol, which seeps through the rind and adds complex aromas and flavors to the cheese. The alcohol used […]
Some of us remember when all yogurts made in the U.S. were tart, the way they were made in Europe and elsewhere. Over time, to get more Americans (and their children) to enjoy yogurt, more sugar was added to diminish the tartness. It worked: Yogurt became a best-seller in supermarkets. For those who prefer tartness, […]
[1] Baked onions (photo and recipe @ Jaci Goodman | Peri & Sons Onions>). [2] Yellow onions (photo © Good Eggs). [3] Red onions showing the concentric circles of eternity, per ancient Egyptians (photo © Burpee). We’d never thought about baking a dish of onions-only, until we came across this easy-to-make onion recipe from […]
Don’t throw away your watermelon rinds. Watermelon rind is not only edible; it can be turned into crunchy slaws and watermelon pickleswatermelon pickles (pickled watermelon rind). Here are two crunchy, fun recipes from the Watermelon Promotion BoardWatermelon Promotion Board, which has the best collection of watermelon recipes. The slaw has a yogurt dressing while the […]
[1] Beet tartare with walnuts. The recipe is below (photo © Carlos Garcia | styling by Peg Blackley and Bree Williams). [2] Two types of tuna poke dressed with coconut aminos (photo © Better Body Foods). [3] Walnuts and baby bella mushrooms (photo © California Walnuts). [4] If you’re sautèing vegetables, meat or fish, splash […]
How do you make big, fluffy marshmallow even better? Stuff them with soft milk chocolate. S’mores around the campfire is been a yummy tradition: a stick, a fire, a toasted marshmallow, a square of chocolate and two graham crackers turn into a delicious chocolate marshmallow sandwich (photo #2). While there have been numerous creative uses […]
[1] Spring salad with sugar snap peas, arugula and burrata (photo © DeLallo). [2] Sugar snap peas. The pod can be eaten whole (photo © Good Eggs). [3] Burrata, a thin mozzarella shell filled with creamy, ricotta-like cheese. The piece in photo #1 is torn by hand, but if you’re more comfortable, cut it with […]
We love Katie’s Mustard Slaw so much, that we’re reprising our 2013 article in order to introduce it to every NIBBLE reader. Prior to the beginning of Memorial Day, Independence Day, and Labor Day cookout events, we want everyone to experience it. At $ 4.99 a jar, you can even give it as party favors […]