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10 Fitch Tropical Breakfast Sorbet

by BnB Finder July 22nd, 2014 | Best BnB Bites, Recipes
Best BnB Bites Where I live, we handle winter a lot better than summer -- we're much more used to winter. Lately, it's been too hot even for coffee or tea at breakfast. That's the kind of day when our thoughts turn to breakfasts like this. Though this sorbet is much like ice cream, the creaminess comes from ripe bananas -- and coconut milk, which, like most of the ingredients, comes out of a can. You don't need an ice cream maker; your freezer does the work overnight. If you'd like a getaway that's also quick and easy to plan, try this
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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
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Cooking Basics

Salts You Need, Salts You Don’t Need

by Jane Wangersky July 18th, 2014 | 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 salt I had at home. We had two boxes, though I usually use it only for brining meats and, much less often, for sprinkling on homemade soft pretzels. (I prefer
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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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Make Your Own “Jello”, Only Better

by Elizabeth Skipper July 16th, 2014 | Ask the Chef
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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