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My Favorite Caesar Salad Dressing

by TT
It is no secret that I adore salad. Give me some fresh greens and interesting toppings, and I am a happy person. Whether it be strawberry, green beans, and almonds; black beans, corn, and peppers; or simple Caesar, I love eating salad. It is so refreshing, healthy, and delightfully crunchy. While I love salad, I don't enjoy having my

Celery, From Seed to Root

by Jane Wangersky
After writing about celery for the past couple of weeks, it’s occurred to me that I need to remember there’s more to this vegetable than the stalks -- even though they’re what most of us picture when we think of celery. So, after a few more notes about celery

Sweet Crisp Celery Salad

by Jane Wangersky
Though I wrote last time about using celery in fruit salad, I’d never actually done this with it myself. And to be precise, that’s not what I did this time either; this isn’t a fruit salad so much as a salad with fruit. Here’s how it came about.

We still

Rice Pilaf Two Ways

by Elizabeth Skipper
Using a bland food like rice or mashed potatoes is a good way to sample different seasonings. Here’s a way to taste the difference between the flavors of a mirepoix, the quintessential French flavor base, and a trinity, the flavor base of Cajun and Creole cooking. The cooking technique