TIP OF THE DAY: Make Peanut Brittle

Americans have grown accustomed to a sweet dessert after dinner, or a baked treat as a snack with a cup of coffee. Instead, consider a couple of pieces of peanut brittle. They deliver sweetness, satisfying crunch and protein-packed peanuts. This recipe has a hint of coffee to complement your cup of joe. The prep time…
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TIP OF THE DAY: Bake Buttermilk Biscuits

Mmm, hot biscuits. Photo © Robyn Mac | Fotolia.   Centuries ago, cooks discovered that the acid in buttermilk reacts with baking soda to produce carbon dioxide bubbles. Buttermilk became a must-have ingredient to create light, tender, highest-rising biscuits, breads and muffins, pancakes and layer cakes. It’s Sunday and it’s National Biscuit Month. What more…
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TIP OF THE DAY: How To Cook Your Steak The Way Steakhouse Chefs Do It

Those who like their meat rare to medium rare should choose filet mignon. Photo courtesy MackenzieLtd.com.   Yesterday we discussed the best cuts of steak to choose at a steakhouse. What if you want to grill at home? Whether at home or at a restaurant, how rare or well done you like your meat can…
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TIP OF THE DAY: How To Choose Your Steak

Rib eye or ribeye: the best combination of beefiness and tenderness. Photo courtesy Allen Brothers, a NIBBLE Top Pick Of The Week.   Some people have a “signature steak.” At a steakhouse, our brother always chooses filet mignon; his friend Robert always orders the porterhouse; When we recently ordered a hanger steak, our brother taste…
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TIP OF THE DAY: Pumpkin Beer & Other Fall Craft Beers

Invite Fat Jack and Oktoberfest to a fall beer tasting. Photo by Elvira Kalviste | THE NIBBLE.   We received an email from Innis & Gunn, an Edinburgh brewer that ages beer in oak bourbon barrels, announcing that their Spiced Rum Aged beer has arrived in the U.S. It was a reminder that it’s time…
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