Quantcast
Think Tasty Sign Up

Archives for June 2014

strawberry_rhubarb_salad

Strawberry Rhubarb Salad

by Michele Pesula Kuegler June 30th, 2014| Recipes, Salads, Tapas Monday
We end the month of June with one final salad recipe.  This salad is different than the other four recipes that I shared this month; it is a side salad.  It definitely can't have a protein added to make it a heartier meal, at least in my opinion.  For
sausage-273581_640

Beyond Sandwiches: Using Cold Meat in Summer Food

by Jane Wangersky June 27th, 2014| Cooking Basics
It’s the time of year when cold meat becomes even more popular -- not just for sandwiches, it’s the go-to protein for many meals and snacks. Of course, cold meat is often referred to as cold cuts, reinforcing the idea that it's just sliced up ready to put between
nori salad

Asian Asparagus Salad — With A Touch of Sushi

by Jane Wangersky June 26th, 2014| Recipes, Simple Solutions
It's asparagus season -- it must be, the stuff was half price the last time I went grocery shopping. Though asparagus certainly isn't the first vegetable I think of when I've got a salad to make, it's what we had this week, so it's what I went with. All
blueberries-269997_640

Keep Berries from Spoiling – With A Cookie Sheet

by Elizabeth Skipper June 25th, 2014| Ask the Chef
I’m not sure if a chef is the best person to ask, but as you work with fresh ingredients, I thought I would ask.  How can I get soft berries, such as raspberries and blackberries to last longer than 24 hours.  It seems that they become mushy and moldy
Roasted Pepper and Olive Salad

Roasted Pepper and Olive Salad

by BnB Finder June 24th, 2014| Best BnB Bites, Recipes
Here's a quick but complex-tasting and spicy salad -- quick, that is, if you have roasted peppers around. If you don't, they take some time but they're really easy to cook. Just heat up the broiler, cut some fresh peppers in half, flatten them out as much as you
blueberry chicken salad

Blueberry & Chicken Salad

by Michele Pesula Kuegler June 23rd, 2014| Recipes, Salads
I love salad. It truly is one of my favorite things to eat.  I don't mean that in a typical girl, "I only eat salad" sort of way.  I mean it, as in it is a go-to item that I order at many restaurants.  Caesar salad probably is my
file2391298506940

Notes to First-Time Bakers

by Jane Wangersky June 20th, 2014| Cooking Basics
Today my kitchen was borrowed for someone’s first attempt at from-scratch baking. The finished product tasted pretty good (though I didn’t get to taste much of it, it’s mostly for a party on Monday), and that’s what matters most. But I saw a few . . . outcomes .
ham salad

Ham and Cheese Salad

by Jane Wangersky June 19th, 2014| Recipes, Simple Solutions
With a salad to invent and a lot of ham and cheese in my fridge, I began wondering why we’ve come up with ham and cheese, ham salad, but not ham and cheese salad. Well, as it turns out, many people have had that same thought, judging by the
cake-21422_1280

Pound Cake: A Pound of Everything?

by Elizabeth Skipper June 18th, 2014| Ask the Chef
I have heard that pound cake is named because it has a pound of sugar and a pound of butter.  In order to make a homemade pound cake, do I really need to use such great amounts?  (I am hoping to make one loaf pan.)

Pound cake is actually called
Chocolate Banana Tacos

Chocolate Banana Tacos

by BnB Finder June 17th, 2014| Best BnB Bites, Recipes
This week we're taking a break from salads to bring you a recipe for a unique dessert that delivers plenty of sweetness without a whole lot of sugar.  Though this looks like decadent pastry with a rich filling, it starts out as simple flour tortillas baked into cup shapes.
kale quinoa salad

Kale & Quinoa Salad

by Michele Pesula Kuegler June 16th, 2014| Recipes, Salads
Kale and quinoa are both newer to me ingredients.  I have cooked with both of them for only a handful of years.  As they are more recent additions to my cooking repertoire, I always am seeking new ways to utilize them.  This salad was a fabulous discovery, as it
salad-246086_640

Salad Part II: Beyond Greens

by Jane Wangersky June 13th, 2014| Cooking Basics
We’ve covered lettuce (and other salad greens) at great length -- and when I was growing up, that was nearly all you needed to think about when making salad. All that was left to do was cut up a tomato or two and set out a bottle
Page 1 of 212
ThinkTasty.com

PeKuPublications.com