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Archives for May 2014

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Eggs 101

by Jane Wangersky May 30th, 2014| Cooking Basics
Eggs have been on my mind a lot this past month as I worked on breakfast recipes. They have a unique place in cooking; there’s really nothing like an egg. Well, there are substitutes, but they can only go so far in standing in for eggs --
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Muesli as You’ve Never Known It Before

by Jane Wangersky May 29th, 2014| Recipes
As we get toward the end of Breakfast Month, I’m bringing you something different from the somewhat rich stuff I’ve been writing about up till now. No eggs this week, nothing fried, in fact nothing in this recipe is cooked at all, not even the oatmeal.

What kind of dish
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Hot Dogs: Better With Cuts, or Without?

by Elizabeth Skipper May 28th, 2014| Ask the Chef
My father always makes cuts in hot dogs before grilling them.  As this is going to be first summer with my own place (and a grill!), I was wondering if I need to make cuts in the hot dogs?  My dad’s answer is, “It’s just how I cook them.”
Mocha Chocolate Chip Muffins

Mocha Chocolate Chip Muffins

by BnB Finder May 27th, 2014| Best BnB Bites, Recipes
As a child, I used to think coffee cake actually contained coffee -- and now, here's a cake, or to be precise a muffin, that does. It's also got chocolate. What more could you want for breakfast -- or dessert with lunch, or a morning or afternoon snack? This
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Cinnamon Sugar Butter

by Michele Pesula Kuegler May 26th, 2014| Breakfast Dishes, Recipes
One of the most comforting foods from my childhood is quite simple- toast with cinnamon and sugar.  I can remember my mom making this for me as a breakfast or snack.  The warm crunchy bread topped with melted butter and spicy sweetness was so delightful to eat.  However, there
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Pancake Tips From the Best

by Jane Wangersky May 23rd, 2014| Cooking Basics
As I've freely admitted, I don't cook pancakes -- at our house, that's my husband's job. I just mix up the batter the night before. However, in the course of my work I read a lot of pancake recipes. So this week, I've gathered tips from a lot of
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Toaster Oven Pancake for One

by Jane Wangersky May 22nd, 2014| Recipes, Simple Solutions
Let’s start with a confession from me: I’ve never mastered cooking pancakes. Oh, I tried, for a while, years ago. But I always poured the batter too thick or let the pan get too hot, and the only way I could make the pancakes round was by using a
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Pecan Pie — It’s Really A Custard

by Elizabeth Skipper May 21st, 2014| Ask the Chef
Is there a specific ratio for eggs, corn syrup, and melted butter in pecan pie?  I have used the same recipe the last two times I made it, but the filling stayed runny.  I didn’t want to bake it any longer, as it would burn. I was thinking that
Tomato Baked Eggs

Tomato Baked Eggs

by BnB Finder May 20th, 2014| Best BnB Bites, Recipes
This is one of the most original ways to cook eggs that I've ever seen (and I read a lot of recipes), yet it's simple and fairly quick. The eggs are broken into hollowed-out tomatoes, garnished with a bread crumb topping, and baked till set. Everyday ingredients add up
bacon pancakes

Bacon Pancakes

by Michele Pesula Kuegler May 19th, 2014| Breakfast Dishes, Recipes
Obvious statement of the day- bacon is a popular food.  It seems that any restaurant that wants to improve their menu needs only to add bacon to a couple dishes.  Or simply make a dish that revolves around bacon.

Most of my family adores bacon.  If bacon is part of
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Day-Old (and Older) Bread

by Jane Wangersky May 16th, 2014| Cooking Basics
There's nothing quite like freshly baked bread, but the magic fades all too quickly. By the time the bread's a day old, the taste and texture are on a one-way downhill trip.  After several days, bread's simply too dry and flavorless to put in a sandwich -- but that
barbecue french toast

Barbecue French Toast

by Jane Wangersky May 15th, 2014| Recipes, Simple Solutions
French toast, despite the name, exists in some form in every country where people ever had any leftover bread that was beginning to get stale -- in other words, every country in the world. In France, it's called pain perdu or lost/wasted bread, though it's more like bread that's 
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