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October’s Food Focus- Main Dishes

by Editorial Team October 1st, 2014 | Recipes
Recipes As we flip the calendar and October begins, it is time to introduce this month's food focus: main dishes. Starting today with a recipe, and continuing throughout the month, we will be sharing recipes and cooking tips for an assortment of entrées. Whether you're looking for a new Sunday dinner recipe or a quick dinner idea,  these recipes should be nice options for expanding your repertoire.

Join us throughout the month of October to discover delicious, new main dish ideas.
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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
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Recipes

The Best Grilled Cheese. . .For Now

by TT September 29th, 2014 | Recipes, Sandwiches
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 of bread could offer varying flavors and textures.  And, of course, the addition of other ingredients, such as tomato slices or wilted baby spinach, can make a grilled cheese multi-dimensional.

With
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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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Mockaletta: A Stripped-Down Classic

by Jane Wangersky September 25th, 2014 | Recipes, Simple Solutions
Recipes 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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