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Flank Steak Sliders

by BnB Finder September 30th, 2014 | Best BnB Bites, Recipes
Best BnB Bites 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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The Best Grilled Cheese. . .For Now

by TT September 29th, 2014 | Recipes, Sandwiches Recipes
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
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Cooking Basics

Sandwiches from the Inside Out

by Jane Wangersky September 26th, 2014 | 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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Recipes

Mockaletta: A Stripped-Down Classic

by Jane Wangersky September 25th, 2014 | Recipes, Simple Solutions
A real muffaletta is one of those rare dishes whose taste is somehow way more than the combination of the tastes of the ingredients. I realized this the first time I tasted one in a little cafe in New Orleans, on my one visit there many years ago. Since that trip, I’ve got out my Cajun-Creole cookbook and made my own muffaletta from time to time, usually when I had to take something to a potluck. It’s been worth it -- those few times.

What exactly goes into a muffaletta? (Which you’ll see spelled countless different ways.) You start with
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Plenty of Ways to Cook Peaches

by Elizabeth Skipper September 24th, 2014 | Ask the Chef
Ask The Chef I tried grilling peaches as part of our dinner.  I liked that we had warm, more tender peaches. However, I wasn’t crazy about the smoky flavor. To get the same results (minus the smokiness) would it be better to sauté or broil the peaches?

Ah, peaches – one of summer's fleeting wonders. Eaten outside or standing over the sink, a ripe, juicy peach is one of life's great pleasures. And as delicious as they are au naturel, they also take well to cooking. This is especially true if they're not perfectly ripe, because cooking softens them and concentrates their natural
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