Think Tasty- The Tastier Side of Life

Eggs Pomodoro

by BnB Finder March 11th, 2014 | Best BnB Bites, Recipes

Our theme for March is bread, and this recipe brings you a very special take on the humble sandwich. Freshly baked biscuits are split into halves and topped with oven-roasted tomato slices, ham or bacon (your choice) and poached eggs. Pesto (or just fresh basil) and Parmesan cheese add a touch of exotic flavor, and a little broiling finishes the dish. If you've never poached eggs, this recipe tells you how to do it perfectly. It comes from the Azalea Inn and Gardens in the heart of Savannah, Georgia, which caters to weddings as well as simple

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Freshly Baked White Bread

by TT March 10th, 2014 | Breads, Recipes

I have been baking for as long as I can remember. I started as a young child, acting as the assistant to my mom when she made cookies or other baked goods. When I hit my teen years, I began baking on my own. I stuck with simpler baked goods: cookies, brownies, quick breads. When I became a mom and left my first career to stay home with my

Fresh-Tasting Leftovers

by Jane Wangersky March 6th, 2014 | Cooking Basics

A few days ago I was overwhelmed with leftovers. It happens to all of us from time to time. Somebody doesn’t make it home to dinner, or somebody’s appetite suddenly falls off, or whatever. Anyway, you’ve got a fridge full of cold food, and nobody, including yourself, is going to want to eat it if all you do is reheat it in the microwave.

So what do you do?

The first thing to do is see what you have that’ll go together. I had lots of leftover chicken thighs, some of them cooked with tomato sauce and some cooked without it.

Keeping Pork Tenderloin Moist

by Elizabeth Skipper March 5th, 2014 | Ask the Chef

How I can I make a pork tenderloin moister? I took mine out of the oven at 145, per USDA guidelines, and it was dry. Help!

I can think of a few reasons why your pork tenderloin was dry, even though you feel you cooked it right. The first one you actually mention, though you may not realize it. By waiting until the thermometer reading was 145°F before removing the pork from the oven, you ensured it would cook to a higher temperature than that.

There's a phenomenon known as "carry-over" cooking. Solid foods like roasts retain heat and their temperature

Dutch Pancakes (Pannekoeken)

by BnB Finder March 4th, 2014 | Best BnB Bites, Recipes

Pancakes come in many different versions. My own pancake batter is mostly oatmeal and buttermilk, and sits in the fridge all night after it's been mixed. I also have great memories of poffertjes in the Netherlands (if only the place that made them had been open more often) and crepes, which our chef covered in depth a few weeks ago. This recipe is yet another kind of pancake, another Dutch one, which can be rolled like a crepe around any filling you like. It's from the Silverstone Inn and Suites in Lancaster, Pennsylvania -- Amish country, and