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Archives for September 2012

Chef Matt Greco

by Amy Harrington September 27th, 2012| Chef Interviews
Livermore Valley, California, is home of the country’s oldest, continuously operated family owned winery, Wente Vineyards. Wente Vineyards provides exquisite wine, fine dining and championship golf, located just 45 minutes east of San Francisco.  The Restaurant’s philosophy has been to use organically grown local ingredients ever since their

Bowls

by Elizabeth Skipper September 26th, 2012| Techniques, Tools, and Tips
In all the discussions about what kind of knives a cook needs, or appliances, or cookware, one of my favorites is usually overlooked - bowls. I love them. A kitchen needs many more of them than some think.

Prep bowls, pinch bowls, mixing bowls, bowls with spouts and handles, serving

Tuscan Spaghetti Squash

by BnB Finder September 25th, 2012| Best BnB Bites, Recipes
We have the start of a trend in the Best B&B Bites column.  Following in the steps of the last recipe, this week we have another recipe from a New Hampshire-based inn.  Located a little farther to the north is Cabernet Inn.  The recipe they have submitted is

Warm Bruschetta Dip

by Michele Pesula Kuegler September 24th, 2012| Appetizers, Recipes
Saturday was a day of canning for my husband and me.  We bought many pounds of canning tomatoes and spent the next few hours working in our kitchen.  At the end of it, we had a dozen jars of whole tomatoes and another dozen jars of salsa.  While we

Chef Jason Hicks

by Michele Pesula Kuegler September 21st, 2012| Chef Interviews
When you think of the Upper East Side of Manhattan, what icons come to mind?  Perhaps it is the Metropolitan Museum of Art, The Morgan Library, or the Guggenheim.  Those are all good choices, but today I'm going to introduce you to a restaurant that certainly should be on

Chef Ann Gentry

by Amy Harrington September 20th, 2012| Chef Interviews
Looking for a restaurant that is clean, tasty and makes you feel good after you eat it? Real Food Daily has three locations in California, which are the leaders in the green food movement. You do not have to be vegan or even a vegetarian to enjoy the

Peanut Butter Cups

by TT Jr. September 19th, 2012| Desserts, Recipes
If you haven't noticed, I kind of love peanut butter and chocolate...It is a match made in heaven, and I could live off of it.  Well, besides all of the nutrients they are lacking, like vitamins and minerals, but besides that I could.  I have had this recipe with

Cooking Lobster

by Elizabeth Skipper September 18th, 2012| Ask the Chef
I've been thinking about cooking lobster, but I always have chickened out and had the seafood counter steam it for me. Is there any benefit to bringing the lobster home and cooking it? If so, can you tell me how to cook a lobster?

If you're not far distance- or

Chef John Cox

by Michele Pesula Kuegler September 17th, 2012| Chef Interviews
After a two-article stay in the state of Texas, we now move west to California.  It is another large state with many great destinations for dining and more, but choices must be made, so we continue our culinary journey in Monterey.  With breath-taking views of the Pacific, Sierra

Chef Joel Harloff

by Michele Pesula Kuegler September 14th, 2012| Chef Interviews
With a state as big as Texas, it should come as no surprise that we have more than one stop there during our search for restaurants that are utilizing fresh, local produce.  From Austin we travel about two hundred miles to Dallas.  Here is where you will find

Chef Bryce Murphee

by Michele Pesula Kuegler September 13th, 2012| Chef Interviews
From Colorado, we head approximately a thousand miles southeast to our next destination:  Austin, Texas. Austin is the home to urban an American Grill, which is located at the Westin Domain.  With a tagline of "fresh fare with urban flair", how could we resist?  Add to that a

Interview: Mike Desimone & Jeff Jenssen

by Michele Pesula Kuegler September 12th, 2012| Chef Interviews
Once upon a time when I wanted to cook something, I would go to the bookshelf and grab a cookbook.  At first, it was my mother's bookshelf, and I would read her notes in the margins of the page.  With the passage of time, it became my own bookshelf
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