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Archives for June 2015

spinach (400x400)

Baby vs. Regular Spinach

by Elizabeth Skipper June 30th, 2015| Ask the Chef
When making salads, I always use baby spinach; regular spinach would be too tough. However, if I am sautéing, braising, or cooking in any other manner, does it matter whether I use baby or regular spinach?

You know how much regular spinach shrinks when cooked? The loss of volume is
spinach risotto

Recipe: Spinach Risotto

by Michele Pesula Kuegler June 29th, 2015| Recipes, Side Dishes
Risotto is one of my husband's favorite carb-based side dishes. So, with a rainy day forecast for Father's Day, it seemed like a good day to braise some protein and serve risotto on the side. With spinach as one of our featured ingredients, I wanted to find a way
romantic dinner (400x400)

Dax Restaurant: Romantic Dining in Dublin

by Jane Wangersky June 26th, 2015| Restaurant Destination
Dax Restaurant bills itself as “one of the best fine dining restaurants in Dublin city centre”, and it’s also the perfect place for a couple to enjoy an evening meal to themselves. No matter what your tastes are -- or if they’re very different from each other’s -- you’ll
carrot salad (400x400)

Carrot Cranberry Salad

by Jane Wangersky June 25th, 2015| Recipes, Simple Solutions
What I usually really want to do with carrots is to turn them into something that plays up their sweetness, and this time was no different -- at first. Yes, it was always going to be a salad -- technically, anyway -- but I planned to throw in some
daffodil dip (400x400)

Daffodil Dip

by Elizabeth Skipper June 24th, 2015| Chef Recipe, Recipes
This dip has been around a long time, probably because it’s so good. I got it from a co-worker years ago, but recently searched for it online out of curiosity. Sure enough, many versions came up, most looking pretty much like the one below, but possibly with some shortcuts
Vegetable tray

Dips for Crudités Trays

by Elizabeth Skipper June 23rd, 2015| Ask the Chef


When I make a crudité tray, I always make a dip using sour cream and a packet of salad dressing mix. I want to try something different; do you have any suggestions? (I typically include carrots, celery, cucumbers, peppers, and broccoli as the veggies, in case that matters.)

Ranch dip and
carrot_cake_pancakes

Carrot Cake Pancakes

by Michele Pesula Kuegler June 22nd, 2015| Breakfast Dishes, Recipes
One of my favorite desserts is homemade carrot cake. I love the moistness of the cake, the crunch of the walnuts, the tanginess of the cream cheese frosting. I don't try to convince myself that it is a healthy snack, even with the carrots, but embrace it in all
having tea (400x400)

Girls’ Gathering: Tea at Ariel House, Dublin

by Jane Wangersky June 19th, 2015| Restaurant Destination
This time I’m going to suggest a variation on the theme of girls’ night -- a girls’ afternoon. Since, in Ireland, afternoon tea can be a (small) meal as well as just a cup or two, think about planning one in a place that specializes in it. And that
carrot rice (400x400)

Rice with Carrots and Green Onions

by Jane Wangersky June 18th, 2015| Recipes, Simple Solutions
Carrots are among the vegetables that I usually either feed to other people or make into dessert. And I do make a pretty good carrot cake, but it’s got a lot more than four ingredients, not to mention it’s not exactly my own invention. (I have created a
strawberries (400x400)

Berry Crunch Salad

by Elizabeth Skipper June 17th, 2015| Chef Recipe, Recipes
I had a nice French carrot salad recipe written up for this week’s column, but when my personal chef friend Sylvia Anton shared her guest appearance making this salad on NBC’s Charlotte Today show, I knew I had to share it instead. It’s strikingly beautiful, and while I haven’t
colored carrots (400x400)

Multi-Colored Carrots

by Elizabeth Skipper June 16th, 2015| Ask the Chef
I’ve seen multi-colored carrots in dishes at restaurants. I haven’t ever bought them to cook at home, as they are harder to find and tend to be more expensive. Is there any benefit to spending the money on them, or should I stick with my more frugal, orange carrots?

Are
Warm Carrot Quinoa Salad

Warm Carrot & Quinoa Salad

by Michele Pesula Kuegler June 15th, 2015| Recipes, Salads, Vegetarian
It's the beginning of June, which means technically it's still spring but mentally we all view it as summer. If you live in New Hampshire, as I do, Mother Nature likes to provide reminders as to what season it truly is. Last week I had an evening alone and
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