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Archives for May 2012

Chef Justin Simoneaux

by TT May 31st, 2012| Chef Interviews
What do you get when you combine a chef from New Orleans, a building from the 1800s that used to be home to a shirt factory, and the location of San Francisco?  Boxing Room.  This one year old restaurant serves lunch Monday through Friday, brunch on Saturday and

Sweet Cheese Filled Strawberries

by TT Jr. May 30th, 2012| Appetizers, Desserts, Recipes
On Monday we celebrated my mom's birthday.  I must say it was quite a success, she enjoyed it very much.  And obviously, because we were celebrating her, she was not allowed to cook.  I immediately volunteered to "cook" the appetizer because what she wanted to have was just up

Mashed Potatoes with a Ricer?

by Elizabeth Skipper May 29th, 2012| Ask the Chef
Watching a cooking show the other night, I saw a chef make mashed potatoes using a ricer. I've always used a handheld potato masher. Is it a ricer a better tool, or is there a different kitchen utensil/appliance that would make great mashed potatoes? (My family adores mashed potatoes,

Sun BBQ Fest

by TT May 28th, 2012| Food News
As you are enjoying the last day of this three-day weekend, you probably aren't beginning to consider what to do with next weekend yet.  However, if you live anywhere in the Northeast and enjoy food, music, and fun, you might want to clear your calendar.  (Those of you who

Bacon-Cheddar Waffles

by TT May 24th, 2012| Breakfast Dishes
When Think Tasty was a very young publication, I posted a recipe for Mom's Wonderful Waffles.  As I explained then, my children's first experience with waffles was homemade.  They didn't encounter a frozen, boxed waffle until later in their childhood.  Now that they are teens, they tend to find

Chef Gayle Pirie

by TT May 23rd, 2012| Chef Interviews
If you are headed to San Francisco and are looking for more than just a meal on the town, Foreign Cinema should be on your short list.  In addition to serving dinner nightly and brunch on the weekend, you have the opportunity to watch both foreign and independent

Ham & Cheese Cups

by BnB Finder May 22nd, 2012| Best BnB Bites
Whenever I read the current Best B&B Bites recipe, I think about how it could fit into my menu.  Quite often with the breakfast dishes, I figure that they would work well on a weekend morning.  However, this recipe for Ham & Cheese Cups seems like a dish that

Corner Stable, Cockeysville, MD

by TT May 21st, 2012| Restaurant Reviews
As I started writing this review, I realized that some of our restaurant choices during our mid-Atlantic trip seem inconsiderate toward our vegetarian.  The reason I thought this is that the Corner Stable is a barbecue restaurant.  However, in my experience, many barbecue places have a decent fish dish

Battle of the Cheesesteaks

by TT May 17th, 2012| Restaurant Reviews
The last week of April we took two of our teens on a combined work/pleasure trip to the mid-Atlantic region.  With a schedule of a few meetings here, a little sightseeing there, we were able to enjoy the kids' week off from school while maintaining a relaxed business schedule. 

Chef Chris Gatto

by TT May 16th, 2012| Chef Interviews
We've traveled across the country from west to east, learning about spring menus at many fabulous restaurants.  It seemed appropriate to end this article series with a restaurant that has locations in multiple states.  We were able to speak with Chef Chris Gatto, the executive chef for Uno

Camembert Substitute

by Elizabeth Skipper May 15th, 2012| Ask the Chef
I was making a cheese tray the other weekend and was hoping to find camembert at my local market. Unfortunately, they had none. I had extra time, so I went to a different shop and was able to find camembert. However, I may not always have that much shopping

Vegtable Cream Cheese

by TT Jr. May 14th, 2012| Recipes, Spreads & Sauces
I love bagels.  I just love them, specifically toasted.  And with cream cheese.  They are so delicious when they are still hot and the cream cheese starts to melt on them.  My favorite flavor is salt bagels, and they are delicious with plain cream cheese, but sometimes that gets
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