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Archives for Recipes

honey garlic bacon (400x400)

Honey Garlic Bacon: Great Flavors Come Together

by Jane Wangersky April 16th, 2015| Recipes, Simple Solutions
While we’ve left garlic behind and moved on to bacon as our focus, there’s nothing wrong with looking back to find a great taste to go with another great taste. Two, in fact. When I decided I would try making my own kind of candied bacon this week, I
meat skewers (400x400)

Deviled Pork Skewers

by Elizabeth Skipper April 15th, 2015| Chef Recipe, Recipes
Deviling is a process which gives foods spiciness with seasonings such as mustard, horseradish, garlic, pepper, and/or cayenne. Fatty foods especially take to these seasonings as they balance out the heat. Pork tenderloin is lean, but the fat from the bacon in this recipe provides the necessary richness. Simple
woven_bacon

Woven Bacon- A Simple & Addictive Recipe

by TT April 13th, 2015| Garnishes, Main Dishes, Recipes, Sandwiches
For the next two weeks we'll be covering one of the most popular cooking ingredients, bacon. I am an oddity in that bacon isn't the end-all, be-all for me. It's fine, but I'm more than willing to pass on a serving of it so that someone else can have
garlic chicken (400x400)

Asian Garlic Chicken

by Jane Wangersky April 9th, 2015| Recipes, Simple Solutions
In How to Cook and Eat in Chinese by Buwei Yang Chao, there’s a simple recipe called just Garlic Beef (Dr. Chao was not one for fancy names on her dishes) that’s become one of my family’s favorite foods. I make it when I have a lot of fairly
lamb (400x400)

Roasted Lamb With Garlic Sauce

by Elizabeth Skipper April 8th, 2015| Chef Recipe, Recipes
There are similar recipes which call for simmering the garlic in water. While acceptable, the sauce is much improved if the garlic is roasted. This method also yields the by-product of garlic-flavored oil for other uses.

While the USDA recommends cooking whole muscle meats to a temperature of 145° for
parsley pesto

Homemade Parsley or Basil Pesto

by TT April 6th, 2015| Recipes, Spreads & Sauces
When I first tried pesto, I was in college, and I found it to be rather unenjoyable. So, for the next decade or so I avoided eating it. No pasta dishes, no dipping sauces, no appetizers that contained pesto. Then about a decade ago, I gave pesto another try,
parm garlic butter

Parmesan Garlic Butter: Classic With A Little Extra

by Jane Wangersky April 2nd, 2015| Recipes, Simple Solutions
I know, I know, garlic butter doesn’t really need anything to make it better -- with garlic and butter, what more could you want? -- but I can use up to four ingredients in these recipes, so I began to think about what else I could throw into the
potato soup (400x400)

Basque Potato & Green Bean Soup with Garlic

by Elizabeth Skipper April 1st, 2015| Chef Recipe, Recipes
I clipped this recipe from the Boston Globe newspaper years ago, and didn’t know how to attribute it. Since you can find virtually everything on the internet now, I searched and learned its Susan Herrmann Loomis’s recipe. This is one of those deceptively simple recipes, the whole being much
caesar dressing

My Favorite Caesar Salad Dressing

by TT March 30th, 2015| Recipes, Spreads & Sauces
It is no secret that I adore salad. Give me some fresh greens and interesting toppings, and I am a happy person. Whether it be strawberry, green beans, and almonds; black beans, corn, and peppers; or simple Caesar, I love eating salad. It is so refreshing, healthy, and delightfully
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.

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