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Archives for October 2014

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Oven Temperatures by the Numbers

by Jane Wangersky October 31st, 2014| Cooking Basics
Long ago, when I was just a teen who had forgotten to turn on the oven to start dinner, I thought maybe I could make up for lost time by turning the temperature up as high as it would go. Why did the oven have a setting for 550°,
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Sugar and Smoke Ham

by Jane Wangersky October 30th, 2014| Simple Solutions
Usually, the only reason I buy cooked ham is to slice it up for sandwiches -- unsliced ham is half the price of sliced -- but the last time I went grocery shopping, bone-in cooked ham was on sale, so it was time to figure out how to turn
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Crabapples: Not for Eating, But Good for Cooking

by Elizabeth Skipper October 29th, 2014| Ask the Chef
We just bought a house that has a crab apple tree in the yard.  Are the fruits just decorative, or could I use them for any sort of cooking/recipes?

The mention of crabapples reminds me of a beautiful Christmas-time display I saw at the Concord History Museum years ago. The
Herb Roasted Rack of Lamb

Herb Roasted Rack of Lamb

by BnB Finder October 28th, 2014| Best BnB Bites, Recipes
This is a great example of a special main dish  made with simple ingredients: meat, fresh herbs, salt, and pepper. It's finished with a balsamic glaze, which sounds fancy but is made with just vinegar, sugar, and patience. (Allrecipes.com recommends four parts vinegar and one part sugar; for more
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Shrimp Pancakes- Definitely a Dinner Dish

by Michele Pesula Kuegler October 27th, 2014| Appetizers, Main Dishes, Recipes, Tapas Monday
Pancakes are one of my favorite breakfast dishes. Whether it's making them at home on a weekend morning or finding them with some interesting filling at a restaurant, I sure do enjoy them.  However, almost every pancake that I have made has tilted toward the sweet.  Zucchini
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Things You Can Do Starting with Ground Beef

by Jane Wangersky October 24th, 2014| Cooking Basics
My recipe for quick beef Stroganoff is just one example of a main dish that starts with a pan full of plain old ground beef, browned loose. The number of things you can do with this for a base is pretty much infinite.

That’s impressive, considering that ground beef
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Quick Beef Stroganoff — From Scratch

by Jane Wangersky October 23rd, 2014| Simple Solutions
Beef Stroganoff has taken lots of different forms over the past 150 years since the recipe was first published. The only constants have been -- obviously -- the beef (cubes, strips, even ground beef) and sour cream, whether just a little or a lot. Those are the two tastes
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Kefir: What It Is, What It’s For, How to Make It

by Elizabeth Skipper October 22nd, 2014| Ask the Chef
I’ve seen kefir in the yogurt section of my grocery store. As it comes in bottles, I assume it is thinner than yogurt.  Is it pretty much the same as the drinkable yogurt? Is it a useful ingredient for cooking?  It only comes in large bottles, so I’m hesitant
Pork Loin

Pork Loin Filled with Apricot-Cranberry Stuffing

by BnB Finder October 21st, 2014| Best BnB Bites, Recipes
Stuffing is not just for turkey, and it doesn't have to consist mainly of breadcrumbs. In this recipe, pork chops are stuffed with a sweet and tart fruit (and breadcrumb) filling that sets off their mild flavor. They're first browned for crispness, then baked to cook them through with
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Baked Sausage and Onions- Simply Amazing

by Michele Pesula Kuegler October 20th, 2014| Main Dishes, Recipes, Tapas Monday
Almost a year ago a butcher at a local shop had offered some cooking advice to me, which I followed.  The advice was, "Bake this sausage, so that you don't lose all of the gooey cheese."  I did so and thought the sausage was fine.  However, it wasn't exciting,
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Give Fish A Chance

by Jane Wangersky October 17th, 2014| Cooking Basics
While I was developing a recipe for tuna cakes this week, I realized I’d never written about fish before -- unless you count once, over three years ago, when I came up with a recipe for a sauce for it. I further realized that in the back
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Lemon Pepper Tuna Cakes

by Jane Wangersky October 16th, 2014| Recipes, Simple Solutions
Canned tuna has a lowbrow reputation -- we think it's good mainly for quick lunches, especially to take to work or school, or maybe retro casseroles swimming in canned soup. But if you read Tin Fish Gourmet by Barbara-Jo McIntosh, you’ll see that tuna and other canned fish has
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