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Brûléed Butternut Squash- Guaranteed to Please

by TT November 24th, 2014 | Recipes, Side Dishes
Recipes Two weeks ago I wrote about the easiest way to cook butternut squash.  If I only needed to serve myself, I would make squash this way and top it with the smallest amount of brown sugar and cinnamon. However, I usually have at least two other diners.  One of them is our 16 year old daughter, and she does not have the same love for winter squash that I do.

I will give her credit; she will eat almost anything that I serve without complaint. We go by the "no thank you" serving rule at our house.  So, if I
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Timing Your Thanksgiving Side Dishes

by Jane Wangersky November 21st, 2014 | Cooking Basics Cooking Basics
As Thanksgiving gets near, there's a lot of cooking advice being sought and given out, most of it about turkey – understandably. But let's not forget the side dishes that are some people's favorite parts of Thanksgiving dinner, and that are too easy to overlook in the quest for the perfect turkey.

Of course, the dinner does revolve around the turkey, so timing for the side dishes and everything else
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Recipes

Sweet Potatoes with Brown Sugar Carrot Stuffing

by Jane Wangersky November 20th, 2014 | Recipes, Simple Solutions
Sweet potatoes with marshmallow topping are a holiday food that cause just about as much disagreement as fruitcake – maybe more, because lots of people actually like this sweet potato dish. Others . . . well, I remember reading a Thanksgiving cookbook whose author had meant to put in a recipe for them, but, as she wrote, just couldn't bring herself to do it.

Still, for many families, sweet potatoes in some form are just part of Thanksgiving. And of course there are other ways to cook them. You can always just bake them like regular potatoes, but there are
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Ask The Chef

Making the Best Mashed Potatoes

by Elizabeth Skipper November 19th, 2014 | Ask the Chef
We keep skim milk at home, so whenever I make mashed potatoes I use that. However, I was wondering if whole milk or cream might make them better. Or would cream be too rich? I also use butter. I want to make the tastiest mashed potatoes possible; any help is appreciated.

Good mashed potatoes rely on more than simply the kind of liquid used, although, yes, I do think  whole milk vs. skim milk will improve them. (I remember my dad marveling that when they removed the cream – the good stuff – from the milk, they raised the price.
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Mediterranean Watermelon Salad with Vinaigrette

by BnB Finder November 18th, 2014 | Best BnB Bites
Best BnB Bites

 

With watermelon going out of the season, this is a great time to take advantage of a great salad before saying goodbye to the tastes of summer. It will be a real treat in the fall with the burst of flavors from the watermelon, feta cheese, and a vinaigrette that includes currant jelly make this the perfect side dish for any meat entrée. It can also be enjoyed for lunch or alone as a light dinner. Enjoy this dish now, courtesy of the Camellia Inn Bed & Breakfast located in Healdsburg, California, which located near the popular California wine
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