Quantcast
 
We like you!
Sign up for one delightful email a week from Think Tasty

Strawberry Goat Cheese Bruschetta

by Jane Wangersky September 2nd, 2014 | Best BnB Bites, Recipes
Best BnB Bites Bruschetta is a savory dish, of course, but the touch of strawberry in this recipe enhances that rather than turning it sweet. Fresh herbs and greens also help to bring the tastes of summer indoors, and turn a little bit of French bread into a special side dish for breakfast, lunch, or dinner. This comes from the Maine Stay Inn & Cottages in Kennebunkport, ME, where you can enjoy premier accommodations in a historic house -- or one of the 11 cottages surrounding it. I'm just back from two weeks in Maine and still amazed by the
Read More

An easy way to get each week's content from your favorite PeKu Publications

Click Here

Summer Chicken Sandwich- in a Crock Pot

by TT September 1st, 2014 | Recipes, Sandwiches Recipes
I never used to think of the crock pot as an appliance to be used in the summer. Crock pots bring to mind cold winter days with a hearty stew or chili simmering.  Recently I read a suggestion to use crock pots more in the summer because they don't heat the house like an oven.  Definitely a good point!

The big question was, What would I cook in the crock
Read More
Recipes

September’s Food Focus- Sandwiches

by TT August 31st, 2014 | Recipes
As we flip the calendar and September begins, it is time to introduce this month's food focus: sandwiches. Starting today with a recipe, and continuing throughout the month, we will be sharing recipes and cooking tips for sandwiches, wraps, and other handheld dishes. Whether you're looking for a new lunch idea or something hearty enough for dinner,  these recipes should be nice options for expanding your repertoire.

Join us throughout the month of September to discover delicious, new sandwich ideas.
Read More
Cooking Basics

Vinegar 101

by Jane Wangersky August 29th, 2014 | Cooking Basics
A while ago, I mentioned the time I tried to make gari -- pickled ginger for sushi -- and couldn’t get it to turn pink. I thought maybe I’d used the wrong kind of vinegar. (I’ve found out that very young ginger is supposed to turn pink when pickled, but most commercially pickled ginger has been helped out with beet juice or artificial dye.)

Vinegar is one of those supplies you can have around for most of your life without ever thinking much about what it is, where it comes from, or why it does what it does. Doing some
Read More

Recipes for Apples of All Sizes

by Jane Wangersky August 28th, 2014 | Recipes, Simple Solutions
Recipes What’s local right now? What isn’t? The service that delivers produce to us is even showing locally grown okra on its site. That used to be unheard of north of the Mason-Dixon line, let alone the 49th parallel. For a few brief weeks, all sorts of fruits and vegetables are local.

Most local of all are the apples falling off the tree in our backyard. They’re green, not because they’re unripe, but because they’re Gravensteins. Luther Burbank – "The Wizard of Horticulture" -- once said, "It has often been said that if the Gravenstein could be had throughout the year,
Read More