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Archives for April 2012

Chef Mina Newman

by TT April 30th, 2012| Chef Interviews
After a brief stop in the DC area, we continue our journey toward our home base of New England.  Of course, that includes a stop in New York City.  With so many fabulous restaurants located within this city, it comes as no surprise that we found three to feature

Peachy Cocktail Sauce

by TT April 26th, 2012| Recipes, Spreads & Sauces
In an attempt to broaden my 14 year old's seafood palate, I decided to cook tuna last week.  Unfortunately, the fish counter that I visited had none available, so I went with her current favorite fish, salmon, and jumbo shrimp.  Shrimp is a type of seafood that she doesn't

Chef Ashwani Ahluwalia

by TT April 25th, 2012| Chef Interviews
Traveling the Atlantic Coast, we move from Singer Island, Florida, to Great Falls, Virginia.  Here we found a great dining destination in BRX American Bistro.  This interestingly named restaurant is not named for an owner's monogram, rather as play on the wine term of "Brix".  It is explained

Roasted Red Pepper Linguini

by BnB Finder April 24th, 2012| Best BnB Bites
We are two months into our newest feature, Best B&B Bites, and unsurprisingly all of the recipes thus far have been breakfast items.  With this column based on the tastiest recipes from bed & breakfasts, dishes from the morning make a good deal of sense.  However, many B&Bs serve

Green Bean Fries

by TT April 23rd, 2012| Appetizers, Side Dishes
I will start with a disclaimer.  Do not make this recipe as a way of replacing french fries for people who love them.  Although they are salty and have a similar shape, no fan of the french fry will think of these as an equivalent substitute.  That being said,

Chef Adam Hervieux

by TT April 19th, 2012| Chef Interviews
From Orlando we move even further south to Singer Island.  On this coastal island you will find 3800 Ocean, which is located within Palm Beach Marriott Singer Island Resort & Spa owned by Urgo Hotels.  In addition to enjoying beautiful seaside views, you will also find yourself amazed

Pineapple Mango Salsa

by TT Jr. April 18th, 2012| Appetizers, Recipes, Spreads & Sauces
Hey there! I am sure you guys are usually used to seeing TT's name in the author spot, but my mom has been very busy lately so we decided to split up the articles. . .and I should probably now introduce myself. I am TT Jr.  If you are

Dried vs. Fresh Sage

by Elizabeth Skipper April 17th, 2012| Ask the Chef
A recipe calls for 6-8 fresh large sage leaves; how much dried sage can I substitute for the fresh?

Sage is one of the herbs that dries particularly well. However, I wish I knew what dish you're making, because sometimes I don't recommend substituting dried sage for fresh. For others,

Chef Cory York

by TT April 16th, 2012| Chef Interviews
From Cleveland, we head almost directly south to Orlando, Florida.  This thousand mile journey brings us to a location whose temperatures are more summer-like than spring and where there already is a great amount of locally sourced produce available.  Having a warmer climate helps to provide a great bounty

Chef Rocco Whalen

by TT April 12th, 2012| Chef Interviews
From Kansas City, we're journeying approximately eight hundred miles to Cleveland, Ohio.  Moving from a city that borders the Missouri River to a city that borders Lake Erie, we continue to find restaurants with new spring menus.  Here I was able to speak with Chef Rocco Whalen, owner and

Balsamic Strawberries

by TT April 11th, 2012| Appetizers, Desserts, Spreads & Sauces, Tapas Monday
The other night was a cooking-free Tapas Monday.  On this occasion, the lack of cooking wasn't dictated by a busy schedule; rather, it was created due to a shopping trip my husband and I made over the weekend.  Spending some time at an Italian pasta and cheese shop, we

Breakfast Pizza

by BnB Finder April 10th, 2012| Best BnB Bites
Who doesn't like pizza?  For me, it is the combination of some of my favorite foods:  warm bread, melted cheese, and the toppings of my choice.  At our house, homemade pizza night is a favorite.  Everybody gets to roll the dough to its desired thickness and cover it with
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