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Archives for November 2012

Chef Shanna and Brian O’Hea

by Amy Harrington November 29th, 2012| Chef Interviews
If you’re going to Maine for the famous winter attractions, then make sure you go to The Kennebunk Inn located on 45 Maine Street in Kennebunk. The historic Inn has been around for generations, and you are sure to be welcomed with a cozy room and a delightful dining

Thanksgiving Leftover Sandwich

by TT Jr. November 28th, 2012| Recipes, Sandwiches
I thoroughly enjoy Thanksgiving. It is a holiday dedicated to just giving back.  A time when the whole family can get together and celebrate without expecting to receive anything but food and love.  It is the one holiday that brings everyone together.  It doesn't matter if you rarely see

Stock vs. Broth

by Elizabeth Skipper November 27th, 2012| Ask the Chef
I like making stock using a whole, uncooked chicken. However, others have said that I can use the carcass of a cooked chicken. Is there a preferred method for making chicken stock?

How frugal are you? You can do either or both. But first let's differentiate between stock and broth.

Day After Thanksgiving Nachos

by Michele Pesula Kuegler November 26th, 2012| Appetizers
OK, I didn't make these nachos on the day after Thanksgiving.  I actually made them three days after Thanksgiving.  However, the point of this recipe is to provide a different way to use leftover turkey.  Yes, turkey sandwiches are tasty, as are turkey pot pie, turkey soup, and reheated

Pressure Cookers

by Elizabeth Skipper November 21st, 2012| Techniques, Tools, and Tips
As I was doing dishes the other night and pondering a topic for this week's column, I looked down and realized the answer was right in my hands. I'd been using one of my pressure cookers for yet another deeply flavored, easy meal – one that required homemade chicken

Chloe’s Cranberry Salad

by BnB Finder November 20th, 2012| Best BnB Bites, Recipes
Thanksgiving is only two days away, which means that cranberries are readily available at grocery stores.  Most likely cranberry sauce will grace many tables on Thanksgiving, but there are other ways to incorporate cranberries into your menu.  Whether it be adding them to stuffing for dinner or mixing them

Irresistible Caramel Sauce

by Michele Pesula Kuegler November 19th, 2012| Desserts, Recipes
Last week I wrote about a very delicious apple cake that I had made.  It truly was enjoyable on its own.  Without sauce, the cake was tender and had a nice mix of apples and pecans in each slice.  It was tasty enough that I would want to have

Li Family of Mei Mei Street Kitchen

by Amy Harrington November 15th, 2012| Chef Interviews
If you are on the busy streets of Boston, Massachusetts, then be sure to stop at Mei Mei Street Kitchen for your next lunch.  Just look for the truck with brightly colored fish on it for delicious, creative Chinese-American cuisine. Mei Mei serves cuisine made from locally sourced,
chocolate whipped cream

Chocolate Whipped Cream Sundae

by TT Jr. November 14th, 2012| Desserts, Recipes
If you ask me, ice cream does not have a "season".  You can eat it all year long. I don't care if it's winter, I'm still gonna eat it.  It's even better when it is homemade.  I love a decadent sundae the best.  And with all the fixings.  I

Scrambled Eggs

by Elizabeth Skipper November 13th, 2012| Ask the Chef
My mom used to add a bit of milk when making scrambled eggs. I have seen others add a bit of water. Do I need to add either, or is it better to use eggs only?

There's a lot of debate about what, if anything, to add to eggs before

Apple Cake

by Michele Pesula Kuegler November 12th, 2012| Desserts, Recipes
Last weekend I had some free time and two hungry teens at home.  With schedules, like most families, that involve busy days and nights, it's not often that we make time for an indulgent evening of dinner and dessert.  However, last Sunday was quieter than usual, which prompted me

Chef Banks White

by Amy Harrington November 8th, 2012| Chef Interviews
Looking for a place that incorporates and excites all five of your senses from your food? FIVE is a modern American Bistro located in Downtown Berkeley that combines the ambiance and environment of the restaurant with gourmet dishes crafted by Executive Chef Banks White.  FIVE is known for
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