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Archives for May 2010

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The Best Restaurant in the Pacific Alaska Region

by TT May 28th, 2010| Regional Best, Restaurant News
With Think Tasty being almost three years old, I've become quite comfortable with sharing recipes, writing restaurant reviews, and conducting chef interviews.  To keep things interesting, it seemed like the perfect time to add a new feature to the site: finding the best restaurants in America.  I decided that introducing ten or twelve great restaurants per region would be assist our readers in finding new dining adventures.  Adding a poll to determine which is the best would be beneficial to the restaurants themselves, as I would be writing a more in-depth review of the winner each region.

Starting with the
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All-Clad Gourmet Accessories Panini with Press

by TT May 26th, 2010| Equipment Reviews
At our house, there is a general feeling of love toward good sandwiches.  When it is make-your-own-sandwich dinner night at our house, creativity surges.  Interesting combinations of meats, cheeses, veggies, and spreads are commonplace.

Although a well-filled sandwich is delightful, a well-filled sandwich that also includes hot, melted cheese is enthralling.   While we could make these sandwiches in the tried and true manner of grilling in a frying pan, the idea of having a panini press was pretty exciting.  We could make toasty sandwiches that would be well compacted and have nice grill marks.

Thus began the journey to find the
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Chicken Cordon Bleu Burgers

by TT May 24th, 2010| Recipes, Sandwiches
With the arrival of beautiful weather comes the start of grilling season.  We enjoy grilling all sorts of things, including burgers.  And while you can't go wrong with a perfectly cooked burger topped with your favorite condiments, it is fun to think outside the box sometimes.

So, last week I decided that we would have burgers, just not the sort made with beef; that seemed too mundane.  I wanted a sandwich that looked like a burger but had its own unique taste.  Ground chicken seemed like the perfect vehicle for this quest.  Unlike ground veal or pork, which some might confuse
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Balsamic Reduction

by TT May 21st, 2010| Recipes, Spreads & Sauces
As I sat here, mentally preparing this post, I had an internal debate: Is making a balsamic reduction a recipe, or should I create a helpful hint category?

The part of my brain that thought recipe won the debate, though by no means was it a firm and final decision.  All that you need to make the reduction is one ingredient and time.  So, I don't think that makes it a recipe.  However, if you're seeking a delicious topping for vegetables, meat, and more, this "recipe" will give the ultimate finishing touch.

Besides being a delicious addition to a meal, it
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Balsamic Chicken

by TT May 19th, 2010| Healthy Cooking, Main Dishes, Recipes
Sometimes simple is what you are seeking in food.  Sure, I enjoy making sauces, sautéing vegetables, and creating new flavor combinations.  However, it also is nice to enjoy food that is less complicated.

This was the case on a recent Sunday.  That Sunday was a day of indulgence.  We had no plans that required leaving the house, and the weather was crummy.  So, we spent the entire day in pjs, cooking, reading, watching tv, and enjoying a couple meals.  After making a batch of homemade cinnamon rolls for breakfast, there was no need for lunch.  After spending hours on breakfast,
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Best Restaurant – Pacific Alaska Region

by TT May 17th, 2010| Regional Best, Restaurant News
Think Tasty is searching for the best restaurants from coast to coast, beginning with the Pacific Alaska region of America.  (This region includes Alaska, Washington, Oregon, and Idaho.)  After reviewing suggested restaurants, we have created a list of ten restaurants from which you can choose.  After ten days of voting, we will announce which restaurant is deemed the best in the Pacific Alaska region.

1. The Narrows, McCall, Idaho
The Narrows -- a fine-dining establishment operated by Shore Lodge resort in McCall, Idaho -- boasts floor-to-ceiling views of beautiful Payette Lake
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Coconut Macadamia Crisps

by TT May 14th, 2010| Appetizers, Recipes
A few weeks ago, I purchased the ingredients for a coconut chicken soup that I wanted to try.  However, our evening plans became filled with driving children here, there, and everywhere, and dinner became more of an eat out of the fridge night.

The next night should have been soup night, but alas, it was a very warm day.  For me, warm weather means cooler food.  So, I decided to take some of the soup ingredients and create a tropical salad.  Filled with an assortment of veggies, fruit, and chicken, it would make a great main dish.  However, a salad almost
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Review: Andy Nelson’s Southern Pit Barbecue, Cockeysville, MD

by TK May 12th, 2010| Restaurant Reviews
There are two great signs that you are at a fabulous barbecue joint: a line out the door and an atmosphere that is eclectic. Andy Nelson's Southern Pit Barbecue is a big win on both counts.  This past weekend, two of my children and I were looking for a place to have ribs in the Towson area of Maryland. We were lucky enough to stumble upon Andy Nelson's place in Cockeysville.

As we drove into the lot for the establishment, my son and daughter both had the same thought, "This is a garage that has been turned into
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Best Restaurants Here, There, and Everywhere!

by TT May 10th, 2010| Restaurant News
At Think Tasty, we enjoy visiting new restaurants at home and when we travel.  We look for creative menu items, helpful service, and attractive decor.  Although we are foodies, we also like simple food done well.  Sometimes a side of the road diner can be just as delightful as a gourmet bistro.

Unfortunately, reviewing restaurants for Think Tasty is not a full-time job, which means that we need input from others.  In the coming months we will be finding the best restaurants from coast to coast (with a little help from HARO).  Starting with the Pacific Alaska region, we will
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Apple Crisp

by TT May 5th, 2010| Desserts, Recipes
Ever since I was a child, I have enjoyed homemade apple crisp.  Growing up in New England, I was fortunate to enjoy the fall with freshly picked apples and usually batches of hot from the oven apple crisp.  Although my mom wasn't necessarily an avid baker, she did enjoy making apple crisp for my brothers and me.  Once I was old enough to start baking, I began making batches every fall.

As an adult, I tried to teach my children about the tastiness of apple crisp, among other fruit desserts.  However, they are major choco-holics.  If a dessert didn't have chocolate,
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