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Archives for April 2014

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Where Does All the Spinach Go?

by Elizabeth Skipper April 30th, 2014| Ask the Chef
I always am surprised when I cook with fresh spinach, instead of frozen.  I have a hard time estimating how much I need.  It seems to reduce by an incredible amount.  Is there a ratio for fresh spinach to cooked spinach (and how much you’ll need per person)? 

Other than
White Wine Tarragon Hollandaise Sauce

Eggs Benedict with White Wine Tarragon Hollandaise

by BnB Finder April 29th, 2014| Best BnB Bites, Recipes
Here's a recipe that combines the best of this month's theme -- sauces -- with next month's -- breakfast. An elegant version of the classic Hollandaise sauce finishes off the classic breakfast dish Eggs Benedict. If you've never made plain poached eggs, let alone Eggs Benny, don't worry, directions
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Blueberry Goat Cheese Spread

by Michele Pesula Kuegler April 28th, 2014| Recipes, Spreads & Sauces
I really enjoy having fruit included in wraps.  This addition of fruit started in a typical way, adding cranberry sauce to my turkey sandwich during post-Thanksgiving leftover meals.  Seeing an apple and turkey sandwich on a menu ages ago was what inspired me to try other combinations.  Since then
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Almost Tartar Sauce

by Jane Wangersky April 25th, 2014| Recipes, Simple Solutions, Spreads & Sauces
Tartar sauce is one of those sauces whose names give you no idea what's in them; for the record, it contains no cream of tartar. Most people have no idea what's in it, but most people expect to see it on the table, or in a little packet on
bread in oven

Reasons to Love Your Oven

by Jane Wangersky April 24th, 2014| Cooking Basics
A few weeks ago, our oven just stopped heating up; it’s such a little known brand that I couldn’t find any repair service that was willing to send someone to look at it. In the end, the broken valve had to be pulled out and sent to another country
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Roux: White, Brown — Grey?

by Elizabeth Skipper April 23rd, 2014| Ask the Chef
Recently I made roux for gumbo using bacon fat instead of lard. The roux ended up a greyish brown and it didn't look very appetizing, though the gumbo tasted fine. Is there anything I could've done differently?

Roux was traditionally made with animal fat, according to Paul Prudhomme in his
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How to Go Gluten Free

by Editorial Team April 23rd, 2014| Techniques, Tools, and Tips
If you have a gluten intolerance or the more serious celiacs disease, it’s important to start thinking about how you will cut gluten out of your diet. Giving up gluten can give you more energy and stop you feeling tired and sluggish.

Where is Gluten Found?

Gluten is known as
Salmon Sauce

Salmon Sauce

by BnB Finder April 22nd, 2014| Best BnB Bites, Recipes
Though there's nothing simpler or more delicious than fresh grilled salmon, in this version of it the sauce is really what makes the dish. It's rich, tasty -- and made entirely out of ingredients you probably already have on hand. Tips for grilling salmon follow, so you can whip
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Asian Lettuce Wrap Sauce

by Michele Pesula Kuegler April 21st, 2014| Recipes, Spreads & Sauces
Ever since I discovered lettuce wraps several years ago, I have been obsessed with them.  I don't have the biggest of appetites, so using lettuce as the delivery system for a meal has been fabulous.  Instead of being able to sample only one burrito or wrap, I can have
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Easy Homemade Gravy

by Jane Wangersky April 18th, 2014| Recipes, Simple Solutions
As promised, after mashed potatoes comes the gravy. After all, you can’ t imagine them without it, and if you’re roasting a turkey, chicken, or chunk of beef for Easter, you’ll have some extra bits on hand that’ll make it all the better. But don’t worry, even if you’re
masher pd

Mashed Potatoes the Old-Fashioned Way

by Jane Wangersky April 17th, 2014| Cooking Basics
Easter’s coming up, and so is an article on gravy, so I thought this might be a good week to talk about mashed potatoes. Not only do they fit perfectly into a traditional holiday dinner, not only do they cry out for gravy -- but they’re one of those
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Vegetarian Easter Recipes

by Editorial Team April 17th, 2014| Techniques, Tools, and Tips
Easter and spring in general is all about fresh vegetables and new beginnings so don’t forget to celebrate veg in all its glory in between all the ham and chocolate eggs. If you are hosting a dinner party for friends or family this Easter, cater to vegetarian palettes in
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