Archives for Recipes

spinach  (400x400)

Sesame Spinach

by Elizabeth Skipper July 1st, 2015| Chef Recipe
This is a simple treatment for spinach which I believe came from a Japanese cookbook. What takes so long is the proper cleaning of the spinach. Don’t try to rinse it off; the only way to thoroughly clean all those nooks and crannies in a spinach leaf is to
spinach risotto

Recipe: Spinach Risotto

by TT 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
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| Chef Recipe, Recipes

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

by TT 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
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
Warm Carrot Quinoa Salad

Warm Carrot & Quinoa Salad

by TT June 15th, 2015| Recipes, Salads
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
egg drop soup (400x400)

Egg Drop Soup: The Chicken and the Egg

by Jane Wangersky June 11th, 2015| Recipes, Simple Solutions
It really doesn’t take much to cook an egg. This may sound strange coming from someone who told you, just last week, to boil your eggs for 10 minutes to make sure there were no gooey underdone spots at the center. But if you’re not trying to bring an
cheese sauce (400x400)

Mornay Sauce

by Elizabeth Skipper June 10th, 2015| Chef Recipe, Recipes
Mornay is what the French call a basic cheese sauce. This also is a mornay sauce with a special touch. Most recipes don’t call for the addition of the egg yolk and cream, but it’s a nicety which increases the nutritional value of the sauce, enriches its appearance, and

Strawberry Soufflé

by TT June 8th, 2015| Desserts, Recipes
The first week of our egg theme was easy; I had been holding onto that recipe for a couple months. The second week required a bit more thinking. Although we have chickens and, as such, cook with eggs often, I tend to make items that we've already covered at Think
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