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Lemon Pepper Potato Salad

by Jane Wangersky July 24th, 2014 | Recipes, Simple Solutions
Recipes It’s too hot to turn on the oven and make my lemon pepper oven fries, which is a shame because they’d go so well with the burgers we’re going to be grilling in the backyard . . . but that doesn’t mean we can’t have potatoes flavored with lemon and pepper. This occurred to me as I was thinking about potato salads made with vinaigrette instead of creamy mayonnaise-based dressings. Why not make one with a lemon pepper vinaigrette?

You may be able to find lemon pepper easily in the store -- if so, you’re way ahead of me. (They
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Overwhelmed by Zucchini? Here’s How to Freeze It

by Elizabeth Skipper July 23rd, 2014 | Ask the Chef Ask The Chef
Zucchini season has begun.  Is there any way to freeze it for use in the winter? I know that I can pickle it, but I would prefer to have plain zucchini, which I can use in an assortment of dishes.

It's that time of year, when if your squash plants haven't been attacked by bugs, they're starting to produce in such quantities you'll soon be over-run. One to three plants
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Best BnB Bites

10 Fitch Tropical Breakfast Sorbet

by BnB Finder July 22nd, 2014 | Best BnB Bites, Recipes
Where I live, we handle winter a lot better than summer -- we're much more used to winter. Lately, it's been too hot even for coffee or tea at breakfast. That's the kind of day when our thoughts turn to breakfasts like this. Though this sorbet is much like ice cream, the creaminess comes from ripe bananas -- and coconut milk, which, like most of the ingredients, comes out of a can. You don't need an ice cream maker; your freezer does the work overnight. If you'd like a getaway that's also quick and easy to plan, try this
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Recipes

Yogurt & Blueberries- A Cool & Light Summer Lunch

by TT July 21st, 2014 | Main Dishes, Recipes, Side Dishes
Many of my summer lunches tend to be produce-oriented.  As the options for fruits and vegetables increase in late July and August, I choose my meals based on a couple key questions.  One, do I want a cold or warm dish? Two, how filling do I want the dish to be?  As it is just past the midpoint of July, I have a handful of produce options.  One of these options is blueberries.

Typically, you may not think of blueberries as a key lunch component.  However, I have incorporate blueberries into many a lunch dish.  I quite often will have
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Salts You Need, Salts You Don’t Need

by Jane Wangersky July 18th, 2014 | Cooking Basics
Cooking Basics This week, as I was planning to make my first-ever batch of homemade pickles and thinking about supplies I’d need, I vaguely remembered seeing something called pickling salt in the store. Well, that was obviously the best choice for pickles, right? Even if most pickle recipes I’d seen called for just coarse salt, or even plain table salt.

Not finding any pickling salt at the store, I used the coarse salt I had at home. We had two boxes, though I usually use it only for brining meats and, much less often, for sprinkling on homemade soft pretzels. (I prefer
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