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Pork Loin Filled with Apricot-Cranberry Stuffing

by BnB Finder October 21st, 2014 | Best BnB Bites, Recipes
Best BnB Bites Stuffing is not just for turkey, and it doesn't have to consist mainly of breadcrumbs. In this recipe, pork chops are stuffed with a sweet and tart fruit (and breadcrumb) filling that sets off their mild flavor. They're first browned for crispness, then baked to cook them through with a minimum of fuss. Meanwhile, you're making a simple sauce out of fresh ingredients to finish off the dish. Though this all takes preparation, it's worth it for a special occasion at home. From the Castle in the Country in Allegan, Michigan, a great place for a celebration
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Baked Sausage and Onions- Simply Amazing

by TT October 20th, 2014 | Main Dishes, Recipes, Tapas Monday Recipes
Almost a year ago a butcher at a local shop had offered some cooking advice to me, which I followed.  The advice was, "Bake this sausage, so that you don't lose all of the gooey cheese."  I did so and thought the sausage was fine.  However, it wasn't exciting, exhilarating, or really much more special than when I pan cook it. 

So, imagine my surprise when I decided to try
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Cooking Basics

Give Fish A Chance

by Jane Wangersky October 17th, 2014 | Cooking Basics
While I was developing a recipe for tuna cakes this week, I realized I’d never written about fish before -- unless you count once, over three years ago, when I came up with a recipe for a sauce for it. I further realized that in the back of my mind was the idea that no one wanted to read about cooking fish -- that no one liked fish.

That’s understandable. Even at my house, we don’t eat fish often, though we live not far from the ocean. (That doesn’t make it any less expensive, which is one reason
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Recipes

Lemon Pepper Tuna Cakes

by Jane Wangersky October 16th, 2014 | Recipes, Simple Solutions
Canned tuna has a lowbrow reputation -- we think it's good mainly for quick lunches, especially to take to work or school, or maybe retro casseroles swimming in canned soup. But if you read Tin Fish Gourmet by Barbara-Jo McIntosh, you’ll see that tuna and other canned fish has way more potential. Here’s a simple dish I’ve been making for years; it varies according to what I’ve got in the house, but this version makes a nice end-of-summer supper.

If you like crab cakes, these are much more affordable. If you’re secretly craving something at the other end of the
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Salting Eggplant: Optional, But Often Good

by Elizabeth Skipper October 15th, 2014 | Ask the Chef
Ask The Chef I was making eggplant parmesan for dinner the other night. I had a houseguest who was watching my preparations and was shocked to see that I didn’t salt the eggplant. I never have done that and think that mine comes out fine. Is there a reason I should add the salting step to my preparation?

Salting and draining watery vegetables like eggplant and zucchini is a time-honored technique. It's done for two reasons. One is to rid the vegetable of bitter juices, something that's not really necessary with the newer varieties. Heirloom varieties may still be improved by doing this.
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