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Lentils: Different Colors, Different Uses

by Elizabeth Skipper October 1st, 2014 | Ask the Chef
Ask The Chef

I almost always use red lentils when cooking, making lentil cakes or lentil loaf. I don’t do a lot of cooking with lentils, so I was wondering if there a difference besides color in the different varieties of lentils. I may need to expand my lentil cooking, depending on your response.


Just as all tomatoes have different characteristics, so do the members of the legume family – beans, peas, and lentils. So there are definitely differences other than color among the various kinds of lentils. I was amused to go back through

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October’s Food Focus- Main Dishes

by Editorial Team October 1st, 2014 | Recipes Recipes
As we flip the calendar and October begins, it is time to introduce this month's food focus: main dishes. Starting today with a recipe, and continuing throughout the month, we will be sharing recipes and cooking tips for an assortment of entrées. Whether you're looking for a new Sunday dinner recipe or a quick dinner idea,  these recipes should be nice options for expanding your repertoire.

Join us throughout the
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Best BnB Bites

Flank Steak Sliders

by BnB Finder September 30th, 2014 | Best BnB Bites, Recipes
Sliders, or any sandwiches, will be more than just an ordinary quick lunch when they're made with this savory steak filling. Flank steak benefits from tenderizing, and the marinade in this recipe not only does that but adds plenty of flavor. We also have a simple recipe that makes a generous batch of spicy salsa. This dish takes a fair amount of advance preparation, but it's quick to put together when it's time to eat. It comes from Willis Graves Bed & Breakfast Inn in Burlington, Kentucky (close to Cincinnati, Ohio) and shows their "
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Recipes

The Best Grilled Cheese. . .For Now

by TT September 29th, 2014 | Recipes, Sandwiches
I always have been a fan of grilled cheese.  As a child, my preference was simple- white bread, American cheese, and butter for grilling.  As I developed a broader palate, I realized that there were tasty grilled cheese sandwiches that could be made with other ingredients.  Cheddar cheese provides a nice bite; fontina and mozzarella both have gooey-ness; swiss cheese adds a nutty flavor.  Never mind that different types of bread could offer varying flavors and textures.  And, of course, the addition of other ingredients, such as tomato slices or wilted baby spinach, can make a grilled cheese multi-dimensional.

With
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Sandwiches from the Inside Out

by Jane Wangersky September 26th, 2014 | Cooking Basics
Cooking Basics September is sandwich month because it’s supposed to be back-to-school month. In our school district, the teachers have walked out, a few of the students are staging a walk-in, and one student I know is planning to go to school simply to run around the track, which I guess would make it a run-in. But I know, for most of you, it’s school lunch season again. So I’ve decided to pass on some of the sandwich wisdom I’ve picked up over the years.

Sandwiches travel better than most foods, but still not without damage. The main reasons are that fillings
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