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Archives for November 2014

leftover turkey (400x400)

Thanksgiving Leftovers: Beyond Turkey Sandwiches

by Jane Wangersky November 28th, 2014| Cooking Basics
Now that Thanksgiving is over, it’s officially turkey sandwich time in the U.S. In fact, I read about one family that put bread and mayonnaise on the dinner table at Thanksgiving, because sandwiches were their favorite way to eat turkey, so why not go straight to it?

But even a
spinach pinwheels (400x400)

Thanksgiving Improv: Spinach Pinwheels

by Jane Wangersky November 27th, 2014| Recipes, Simple Solutions
Happy Thanksgiving! Though if you’re reading this on Thanksgiving Day itself, you probably have some last-minute gap in your holiday dinner. Not to worry -- so did I, and I’ll tell you what I did.

Here in Canada, Thanksgiving comes in October. This year, unfortunately, it also came just after
wheat (400x400)

Cooking Wheat Berries

by Elizabeth Skipper November 26th, 2014| Ask the Chef
I just cooked with wheat berries for the first time. Following the recipe, I cooked the wheat berries for almost 2 hours (simmering in broth).  They were excellent!  I was wondering if there is a quicker way to cook them or if I could put them in a crock
bruleed butternut squash

Brûléed Butternut Squash- Guaranteed to Please

by Michele Pesula Kuegler November 24th, 2014| Recipes, Side Dishes
Two weeks ago I wrote about the easiest way to cook butternut squash.  If I only needed to serve myself, I would make squash this way and top it with the smallest amount of brown sugar and cinnamon. However, I usually have at least two other diners.  One of
Thanksgiving dinner (400x400)

Timing Your Thanksgiving Side Dishes

by Jane Wangersky November 21st, 2014| Cooking Basics
As Thanksgiving gets near, there's a lot of cooking advice being sought and given out, most of it about turkey – understandably. But let's not forget the side dishes that are some people's favorite parts of Thanksgiving dinner, and that are too easy to overlook in the quest for
sweet potato (400x400)

Sweet Potatoes with Brown Sugar Carrot Stuffing

by Jane Wangersky November 20th, 2014| Recipes, Simple Solutions
Sweet potatoes with marshmallow topping are a holiday food that cause just about as much disagreement as fruitcake – maybe more, because lots of people actually like this sweet potato dish. Others . . . well, I remember reading a Thanksgiving cookbook whose author had meant to put in
mashed potatoes (400x400)

Making the Best Mashed Potatoes

by Elizabeth Skipper November 19th, 2014| Ask the Chef
We keep skim milk at home, so whenever I make mashed potatoes I use that. However, I was wondering if whole milk or cream might make them better. Or would cream be too rich? I also use butter. I want to make the tastiest mashed potatoes possible; any help
watermelon salad

Mediterranean Watermelon Salad with Vinaigrette

by BnB Finder November 18th, 2014| Best BnB Bites


 

With watermelon going out of the season, this is a great time to take advantage of a great salad before saying goodbye to the tastes of summer. It will be a real treat in the fall with the burst of flavors from the watermelon, feta cheese, and a vinaigrette
rice

Homemade Rice Pilaf- An Indulgent Side

by Michele Pesula Kuegler November 17th, 2014| Recipes, Side Dishes
A former relative of mine used to bring this rice dish to family gatherings.  My children adored it.  When I asked for the recipe, I understood why this dish was popular- butter and salt.  For a weeknight dinner, it's a bit indulgent for my tastes.  For my children, well,
pancakes (400x400)

Dark Secrets from My Kitchen

by Jane Wangersky November 14th, 2014| Cooking Basics
So, last week I wrote about cooking winter squash, which is, as I put it, “far from my favorite vegetable”, but is a fact of life here in winter. I’ve learned a few tricks with winter squash, which I shared, but I left out my biggest secret for dealing
cranberry relish

Cranberry-Ginger Relish

by Jane Wangersky November 13th, 2014| Recipes, Simple Solutions
As Thanksgiving gets nearer (for those of you in the U.S., anyway -- in Canada, we had it last month, so you get the benefit of my recent experience), you probably know you’re expected to serve cranberries in some form. You may think your only choices are canned cranberry
homemade bread (400x400)

French Toast – It’s About the Bread

by Elizabeth Skipper November 12th, 2014| Ask the Chef
When I make French toast, I usually just dip it into the egg batter quickly and then cook it. However, I have been told that the bread should soak in the egg batter to absorb as much as possible. My question is: How do you make sure that the
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