TIP OF THE DAY: One-Pan Main & Side

Our pots and pans don’t go into the dishwasher: They need to be hand-washed. While hot sudsy water and a Scrub Daddy do the job, we wouldn’t overlook the opportunity to save our manicure. So we were all ears when Good Eggs sent us this recipe to cook the main and the side in one…
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TOP PICK OF THE WEEK: Jeff’s Famous Jerky

We’ve had Top Pick jerkys before, but they are few and far between. Even small-batch artisan brands can be too tough for us, and/or leave remnants of gristle. Not so with Jeff’s Famous Jerky. Each variety we tried was melt-in-your-mouth tender, with exquisite flavor. When you can say jerky has exquisite flavor, you know you’ve…
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TIP OF THE DAY: Smithfield Spiral Sliced Ham For Easter

Why do we eat ham at Easter? The answer is below. But eat we do! Smithfield sent THE NIBBLE its latest flavor, Smokehouse Reserve Baked Apple Spiced Spiral Sliced Ham (the flavor refers to the glaze packets that are included. Weighing in at more than five pounds, we served it last night at our monthly…
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TIP OF THE DAY: Irish Lamb Stew For St. Patrick’s Day

[1] Irish lamb stew, made with pearled barley. [2] A pint of Guinness, once the world’s top-selling beer†. [3] Arthur Guinness founded the brewery in 1759. It’s the world’s oldest continuing brewery (all photos courtesy Guinness).   If you like lamb, there’s no better excuse to make lamb stew than St. Patrick’s Day. Lamb shoulder,…
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TIP OF THE DAY: 10+ Ways To Flavor Meatballs, Part 2

[1] Chicken meatballs served with a vegetable patty and artistic salad, at Ikea. [2] Meatballs stuffed with foie gras at Cheu Noodle Bar (photo courtesy Tina Wong | The Wandering Eater). [3] Polpette de tonno, tuna meatballs. Here’s the recipe from Ricette Della Nonna. [4] Keftedes, Greek meatballs. Here’s the recipe from Bowl of Delicious.…
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