Quantcast
PeKu
Publications
We like you!
Sign up for one delightful email a week from Think Tasty

Overnight Carrot Soup

by Jane Wangersky December 18th, 2014 | Recipes, Simple Solutions, Soups & Stews
Recipes I really didn’t think this one was going to be a keeper. Maybe months later, I thought, I’d look back and laugh and write about it as one of my near misses (read: disasters). When I took my first taste of this soup I’d just invented, all I got was bitterness. But I’m the kind of person who really hates to throw away food when it’s technically edible, so I just put the whole pot in the fridge to postpone the final decision till the next day. And when I tasted it then, I ended up eating half of
Read More

An easy way to get each week's content from your favorite PeKu Publications

Click Here

Knife Sharpening

by Elizabeth Skipper December 17th, 2014 | Ask the Chef Ask The Chef
I was thinking about buying this handheld knife sharpener. You put the blade of the knife in the device and simply pull it through to sharpen it.  Is a device like this useful, or should I just stick with having my knives professionally sharpened?

You ask as if getting your knives professionally maintained is all that’s required to keep them sharp. Unless you’re getting this done often (commercial kitchens have
Read More
Best BnB Bites

Roasted Tomato Soup

by BnB Finder December 16th, 2014 | Best BnB Bites, Recipes
During the holidays we have our traditional holiday dinners, and then want something different. This roasted tomato soup recipe from The Inn at English Meadows, which is located in Kennebunk, Maine, is the perfect soup for winter to warm you up, but it uses a variety of fresh tomatoes and basil that will give you the fresh taste of summer. The tomatoes, along with garlic and onions are roasted, and then added to chicken stock. Basil is then added, and an immersion blender is used. Cream is then added to bring it to the right consistency, and it
Read More
Recipes

Slightly Sweet Butternut Squash Soup

by TT December 15th, 2014 | Recipes, Soups & Stews
In case you aren't a regular Think Tasty reader, you may not realize that I have a seasonal fixation with butternut squash.  Actually, it's a two season fixation, and if it's a cold spring, it can seep into a third.  I love eating butternut squash in cooler weather. It is hearty, has great flavor, and is so versatile. After cooking the squash, I have many lunches just waiting to be made. (If I don't share it with my family). Seeing that I can eat squash weekly, I don't have to share all that often. For reasons I
Read More

Stew 101

by Jane Wangersky December 12th, 2014 | Cooking Basics
Cooking Basics It’s easy to see why pretty much every culture that arose in a place with any kind of winter has come up with some form of stew: It’s warming like soup, but more solid, with enough heft to serve as the day’s main meal. And -- like ground meat -- it turns some of the tougher parts of an animal into something tender and tasty. Believe it or not, it’s also pretty easy to make. The time it takes is way more of a consideration than the work involved.

At the store you’ll see stewing cubes, chunks of beef about
Read More