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Mashed Potatoes the Old-Fashioned Way

by Jane Wangersky April 17th, 2014 | Cooking Basics
Easter’s coming up, and so is an article on gravy, so I thought this might be a good week to talk about mashed potatoes. Not only do they fit perfectly into a traditional holiday dinner, not only do they cry out for gravy -- but they’re one of those foods that, in the past few decades, came close to getting replaced by an instant version. This leads people who’ve never made mashed potatoes from scratch to think it must be difficult, which it isn’t. It can be a lot of work, but it’s probably nothing you can’t handle.

First, you’ll
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Vegetarian Easter Recipes

by Editorial Team April 17th, 2014 | Special Interest Section
Easter and spring in general is all about fresh vegetables and new beginnings so don’t forget to celebrate veg in all its glory in between all the ham and chocolate eggs. If you are hosting a dinner party for friends or family this Easter, cater to vegetarian palettes in glorious style and try your hand at some of these tasty veggie dishes.

Casserole

Casserole is a great veggie option at dinner
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Keeping Bread Fresh

by Elizabeth Skipper April 16th, 2014 | Ask the Chef
When I bake my own bread, it initially has a crusty exterior and chewy interior.  However, after storing it, it loses the crusty exterior. Is there a proper way to store bread to help keep the texture?

Bread is never better than when it's freshly baked. The aroma, the crackly crust, the contrasting chewy or soft interior... if only there were a way to maintain those characteristics. Alas, they are fleeting.

Is there a proper way to store bread to keep the texture? Sort of, although no method will keep it "fresh" for long. The one thing you definitely don't want
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Eggs with Roasted Red Pepper and Chardonnay Sauce

by BnB Finder April 15th, 2014 | Best BnB Bites, Recipes
Here's a very special way to cook a couple of eggs for an elegant breakfast, brunch, or light lunch. It's all in the sauce, which combines puréed roasted red pepper, white wine and heavy cream -- simple but sophisticated. The sauce adorns eggs that have simply been baked in ramekins (small baking dishes) with cream, butter, cheese, and dill -- a no-fuss alternative to more familiar poaching or omelet making. It takes a little longer, but the pepper can be roasted in advance. This recipe comes from The Inn at Tabbs Creek on Chesapeake Bay in Virginia,
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Italian Dipping Oil

by TT April 14th, 2014 | Recipes, Spreads & Sauces, Tapas Monday
Italian dipping oilBefore my husband and son started their get healthy diet, we had a Tapas Monday dinner with an Italian theme.  There were grilled eggplant wheels topped with seasoned ricotta, garlic and cheese chicken sausage bites, and homemade focaccia served with dipping oil.  It was an indulgent and tasty way to end our Monday.

Dipping oils* have been all the rage at restaurants for many years.  Instead of serving your rolls or bread with butter, a small dish of olive oil and assorted seasonings is presented.  The beautiful thing about the dipping oil is that it can be flavored however
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