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Honey Garlic Bacon: Great Flavors Come Together

by Jane Wangersky
While we’ve left garlic behind and moved on to bacon as our focus, there’s nothing wrong with looking back to find a great taste to go with another great taste. Two, in fact. When I decided I would try making my own kind of candied bacon this week, I also decided I wasn’t going to use brown sugar and/or

Deviled Pork Skewers

by Elizabeth Skipper
Deviling is a process which gives foods spiciness with seasonings such as mustard, horseradish, garlic, pepper, and/or cayenne. Fatty foods especially take to these seasonings as they balance out the heat. Pork tenderloin is lean, but the fat from the bacon in this recipe provides the necessary richness. Simple

Thick-cut vs. Regular Bacon

by Elizabeth Skipper
I’ve seen thick cut bacon at the butcher’s counter. I’m not sure how I’d use it in my cooking instead of the regular bacon that I buy. My concern is that the thickness of it would affect the final product.  Any suggestions?

How do you use regular bacon in your

Woven Bacon- A Simple & Addictive Recipe

by TT
For the next two weeks we'll be covering one of the most popular cooking ingredients, bacon. I am an oddity in that bacon isn't the end-all, be-all for me. It's fine, but I'm more than willing to pass on a serving of it so that someone else can have