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Archives for Recipes

celery salad (400x400)

Sweet Crisp Celery Salad

by Jane Wangersky March 26th, 2015| Recipes, Simple Solutions
Though I wrote last time about using celery in fruit salad, I’d never actually done this with it myself. And to be precise, that’s not what I did this time either; this isn’t a fruit salad so much as a salad with fruit. Here’s how it came about.

We still
rice pilaf (400x400)

Rice Pilaf Two Ways

by Elizabeth Skipper March 25th, 2015| Chef Recipe, Recipes
Using a bland food like rice or mashed potatoes is a good way to sample different seasonings. Here’s a way to taste the difference between the flavors of a mirepoix, the quintessential French flavor base, and a trinity, the flavor base of Cajun and Creole cooking. The cooking technique
cream of celery soup

Low-fat, Homemade Cream of Celery Soup

by TT March 23rd, 2015| Recipes, Soups & Stews
I never thought of cream of celery soup as anything more than a punchline, an ingredient from a 70s cookbook. Sure, my mom made a number of dishes that included a can of cream of celery soup, but it wasn't a soup to be served on its own.

Move forward
baked celery

Baked Stuffed Celery with Ricotta

by Jane Wangersky March 19th, 2015| Recipes, Simple Solutions
Being a fan of healthy food that mimics something much less healthy, I sometimes make vegetable lasagna -- and by that I don’t mean lasagna with a vegetable based sauce, but lasagna with sliced vegetables instead of noodles. I just layer them with ricotta cheese, put on some tomato
chicken stir fry rice (400x400)

Celery & Chicken Stir-fry

by Elizabeth Skipper March 18th, 2015| Chef Recipe, Recipes
Celery is often a supporting flavor, not the predominant one, in different cuisines and dishes. Unlike stir-fries with several different vegetables, in this one celery takes a star role – and it’s delicious. No need to use the inner stalks; this is a case where the stronger flavor of
braised celery

Quick Braised Celery- A Unique Side

by TT March 16th, 2015| Recipes, Side Dishes
Although we could write about noodles for many a week, our new organizational scheme calls for two weeks per ingredient. Thus, noodles are finished, and celery is to begin. For me (and most, I'd assume), celery is more of an accoutrement and less of a focal ingredient. When I
pepperoni pasta (400x400)

Pepperoni Spaghetti: All the Taste, No Sauce

by Jane Wangersky March 12th, 2015| Recipes, Simple Solutions
This is pasta with a topping that’s an alternative to tomato sauce, yet brings you all the same flavors -- plus a touch of grilled meat taste. It may also remind you a little of pizza; it’s got pepperoni, tomato, and cheese. Not to mention plenty of carbs to
pasta (400x400)

How to Cook Soba

by Elizabeth Skipper March 11th, 2015| Chef Recipe, Recipes
I learned this method of cooking soba from a Japanese chef who offered cooking classes at his home. It sounded completely heretical to me, having been trained in European cuisine; but in fact it works beautifully. While he may have found it a practical method for making ahead and

Hearty Meat Lasagna- a Family Favorite

by TT March 9th, 2015| Main Dishes, Recipes
Lasagna is a special occasion dish in our house.  My best estimate is that I make it twice a year, at most. When I'm planning for a family gathering, such as Christmas, lasagna is one of my go-to meals. I love that I can (and should) make the dish

Chickeny Spaghetti, Two Ways

by Jane Wangersky March 5th, 2015| Recipes, Simple Solutions
Pasta cooks by soaking up its cooking liquid, of course, but there’s usually a lot of that left over when it’s done. If you’re using water, as most of us do most of the time, that doesn’t seem so important. But this week, I was thinking of cooking pasta
fet alfredo (400x400)

Fettuccine Alfredo

by Elizabeth Skipper March 4th, 2015| Chef Recipe, Recipes
This recipe calls for fresh fettuccine. If using dried, reduce the amount of pasta to 10-12 ounces. Follow the cooking times recommended on the package, and begin testing for doneness at the shortest cooking time given. This amount serves 4 to 6 people, depending on their appetites. It’s very
eggplant ricotta pasta

Cheesy Eggplant Pasta- A Dish to Please Many

by TT March 2nd, 2015| Main Dishes, Recipes
We are starting a new way of organizing recipes on Think Tasty. For the past year we have focused on a different type of recipe each month, e.g. desserts. I think we did a great job, but change is good. We now will be focusing on different biweekly food
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