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Archives for December 2014

vegetable soup (400x400)

Potage Julienne

by Elizabeth Skipper December 31st, 2014| Chef Recipe, Recipes
One of the first things you learn to make in many cooking schools is a vegetable soup in which all the vegetables must be cut to the same size pieces. If you make a soup like this and add a salad, which also contains a lot of veggies, you’ll
chopping board (400x400)

Home Cook Resolution for 2015

by Elizabeth Skipper December 30th, 2014| Ask the Chef
If a home cook wanted to make one cooking resolution for the New Year, what would you recommend? We understand that this is a broad question, but is there one thing that most people should be doing but aren’t?

Wow, that’s a very broad question. So much depends on the
crockpot beef stew

Winter Comfort Food- Crockpot Beef Stew

by Michele Pesula Kuegler December 29th, 2014| Recipes, Soups & Stews
Beef stew is a dish that I make two or three times a year at most, and all of those are in the cooler months. I can't imagine eating a bowl of something this hearty and warm on a warm spring day, never mind a hot summer evening. Regardless,
chopped veggies (399x400)

Homemade Vegetable Stock: Finding What Works

by Jane Wangersky December 26th, 2014| Cooking Basics
Some time around 1987, I clipped a recipe for vegetable stock. It was the first time I’d ever heard of such a thing -- to me, even the word “stock” had a meaty sound. But there are times you want a vegetarian soup or cooking liquid, and vegetable stock
seaweed broth (400x399)

Savory Seaweed Broth

by Jane Wangersky December 25th, 2014| Recipes, Simple Solutions, Soups & Stews
Sometimes you don’t want a soup that eats like a meal. The Campbell’s company knows this, or they would’ve discontinued all their non-chunky soups long ago. Sometimes, all you want is a clear, flavorful broth, either to warm you up without filling you up, or to add taste to
hasty hots (400x400)

Hasty Hots

by Elizabeth Skipper December 24th, 2014| Chef Recipe, Recipes
When impromptu company stops by, it is always nice to have a snack to offer. Even if we try to have a nice assortment of cheeses and crackers on hand, it is also nice to be able to offer a warm snack that is not only quick to make
crackers and brie (400x400)

Impromptu Snacks & Appetizers

by Elizabeth Skipper December 24th, 2014| Ask the Chef
During the holiday season, there seem to be more impromptu get-togethers, whether at my house or someone else’s. I try to keep a block of good cheese and box of nice crackers on hand for occasions such as this. Are there other easy to make snacks, which have slow
oyster stew in pastry

Oyster Stew by Houmas Plantation & Gardens

by BnB Finder December 23rd, 2014| Best BnB Bites, Recipes
This recipe for oyster stew is provided by Houmas Plantation & Gardens which is located in Darrow, Louisiana, served at their Carriage House Restaurant. Louisiana is known for their seafood dishes full of flavor and served in unexpected ways, and this dish is no different. The oyster stew
savory butternut squash soup

Savory Butternut Squash & Spinach Soup

by Michele Pesula Kuegler December 22nd, 2014| Recipes, Soups & Stews
Last week I shared my recipe for a sweeter version of butternut squash soup. If that's your kind of thing, feel free to click, read, and return. This article will still be here when you come back.  For those of you who prefer a more traditional soup,
soup with pasta (400x400)

The Things That Make Soup a Meal

by Jane Wangersky December 19th, 2014| Cooking Basics
Back at the beginning of this year, we ran an Ask the Chef column about rice and pasta in soup, and what to do if you couldn’t eat it all the first time around -- how to store it without letting the rice or pasta soak up
bowl of carrot soup

Overnight Carrot Soup

by Jane Wangersky December 18th, 2014| Recipes, Simple Solutions, Soups & Stews
I really didn’t think this one was going to be a keeper. Maybe months later, I thought, I’d look back and laugh and write about it as one of my near misses (read: disasters). When I took my first taste of this soup I’d just invented, all I got
knife (400x400)

Knife Sharpening

by Elizabeth Skipper December 17th, 2014| Ask the Chef
I was thinking about buying this handheld knife sharpener. You put the blade of the knife in the device and simply pull it through to sharpen it.  Is a device like this useful, or should I just stick with having my knives professionally sharpened?

You ask as if getting your
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