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Yogurt & Blueberries- A Cool & Light Summer Lunch

by TT July 21st, 2014 | Main Dishes, Recipes, Side Dishes
Recipes 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
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Recipes

Make Pickles in Your Refrigerator – It’s Easy

by Jane Wangersky July 17th, 2014 | Recipes, Simple Solutions
As I’ve mentioned before, I’m (maybe a little too) wary of trying to can or preserve anything at home, which is why the only jam I make is the freezer kind. I’ve been doing this for years, but until recently I wasn’t really aware that freezer jam had a counterpart: refrigerator pickles. (I had noticed that when I marinated cooked beets in vinegar and spices, they seemed to keep for weeks in the fridge -- these pickles are made in somewhat the same way.)

Though I’m not as crazy about pickles as I was in my teens, they’re still one
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Ask The Chef

Make Your Own “Jello”, Only Better

by Elizabeth Skipper July 16th, 2014 | Ask the Chef
I make most of my desserts from scratch:  cookies, cakes, pies, pudding.  However, I never have made gelatin from scratch. I always buy the flavored box mix.  Is it difficult to make homemade gelatin? I know that I can purchase plain gelatin but wasn’t sure how I would infuse flavors. Any suggestions?

For a minute there, I thought you were asking about making gelatin, not jelled desserts, from scratch. Then I realized you meant making a Jello equivalent, which is whole lot simpler! Making gelatin can be done, but it's a lengthy, somewhat messy, process. Making homemade Jello is easy.

Start
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Gazpacho with Grilled Lime Shrimp

by BnB Finder July 15th, 2014 | Best BnB Bites, Recipes
Best BnB Bites

Gazpacho -- a cold soup, usually tomato-based and including raw vegetables -- evolved in Spain and has become popular all over the world. The reason is simple: Coming from a country with a killer summer, it's perfect for the hottest days of the year. This recipe takes it a step further, adding shrimp flavored in a zesty marinade and hot off the grill, for a dish that's elegant enough for company and still surprisingly simple. From the Swiss Woods B&B in Lititz, Pennsylvania, voted "the coolest small town in America" in 2013, where

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