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Turkey With What Sauce?

by Elizabeth Skipper June 11th, 2014| Ask the Chef
backdrop-22024_640Maybe once or twice a year I make a turkey or turkey breast, when it is not during the holiday season.  However, I am not able to find fresh or frozen cranberries to make cranberry sauce.  Is there another fruit I could use (and find easily) to make a different sauce that would complement the turkey?

It sounds as though you want to duplicate the Thanksgiving presentation of turkey as closely as possible, just at other times of the year. Interesting. I like to make turkey other times of the year, too, but I always prepare it differently from a
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Where Does All the Spinach Go?

by Elizabeth Skipper April 30th, 2014| Ask the Chef
file6561309937714I always am surprised when I cook with fresh spinach, instead of frozen.  I have a hard time estimating how much I need.  It seems to reduce by an incredible amount.  Is there a ratio for fresh spinach to cooked spinach (and how much you’ll need per person)? 

Other than lots? As in, lots and lots? With a water content of 80% to 90%, spinach cooks down by an incredible amount. It depends some on whether you're cooking baby spinach or more mature spinach as to how much it reduces, but I generally figure on a pound of spinach serving
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Salmon Sauce

by BnB Finder April 22nd, 2014| Best BnB Bites, Recipes
Salmon SauceThough there's nothing simpler or more delicious than fresh grilled salmon, in this version of it the sauce is really what makes the dish. It's rich, tasty -- and made entirely out of ingredients you probably already have on hand. Tips for grilling salmon follow, so you can whip this up for dinner any time. The recipe comes to us from the Iris Inn Bed & Breakfast in Waynesboro, Virginia. This modern facility is a great place to launch sightseeing trips to the area's many attractions, or just sit on your private deck and enjoy the mountain
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Fresh-Tasting Leftovers

by Jane Wangersky March 6th, 2014| Cooking Basics
OLYMPUS DIGITAL CAMERAA few days ago I was overwhelmed with leftovers. It happens to all of us from time to time. Somebody doesn’t make it home to dinner, or somebody’s appetite suddenly falls off, or whatever. Anyway, you’ve got a fridge full of cold food, and nobody, including yourself, is going to want to eat it if all you do is reheat it in the microwave.

So what do you do?

The first thing to do is see what you have that’ll go together. I had lots of leftover chicken thighs, some of them cooked with tomato sauce and some cooked without it.
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Easy as Chicken Pot Pie

by James Maynard March 3rd, 2014| Video
chicken pieChicken pot pie is perfect for late winter days, when warm food can feel like the only way to feel human. Many people also consider this dish to be a comfort food. Most of us remember these delicious treats from when we were children. However, many parents served their children premade pot pies. These savory treats are simple to make at home, and will be even tastier than the frozen variety! In this video, we learn how to make a simple pot pie that will please everyone in your household. Feel free to experiment, and change the filling just
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Plenty of Wine-ing in the Kitchen

by James Maynard December 13th, 2013| Video
fish n wine sauceCooking with wine is one of the hallmarks of really great chefs. Cooking wine is nearly essential in any home where meals are prepared. Wine can be used for any number of applications, from de-glazing pans to poaching, and everything in between. In this video, we learn how to create a wine marinade, perfect for steaks or other meats. We also hear the recipe for a wine sauce, perfect for a variety of dishes. Both these dishes can be prepared with chicken as well, making them versatile for American families. To accompany this meal, we learn how to make
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Life is Based on Carbonara

by James Maynard December 6th, 2013| Video
carbonaraChicken Carbonara is a popular Italian dish that looks much more difficult to prepare than it is when you are actually in the kitchen. This chicken recipe can be made quickly and easily, surprising guests with its delicious aroma and taste. Watch this video, and you will learn how to make chicken carbonara with common ingredients. After you learn the recipe taught here, you will be making carbonara like a professional Italian chef. Because this recipe doesn't use any processed foods, you will be able to control exactly what goes on your family's dinner table. You can even make
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How to Enjoy Thanksgiving Leftovers

by Jane Wangersky December 5th, 2013| Cooking Basics
meat pieIf you bought a whole turkey for Thanksgiving, and didn't have a houseful of people to help eat it, you've got leftovers, even if everyone's had turkey sandwiches for lunch all this week. They're probably not just turkey, either. So what can you do with a lot of Thanksgiving leftovers -- or any leftovers -- that you're getting tired of?

First, with a turkey or chicken, the meat should be taken off the bones. This is boring and messy, but in the end you've got some bones you can simmer in water to make broth, and some ready-cooked meat that'll
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Don’t Be Chicken to Make These Dishes!

by James Maynard November 29th, 2013| Video
chicken stripsChicken is one of the most versatile foods in the world. Recipes don't have to be complicated. Delicious dishes can be created by novice chefs in just a matter of minutes. Best of all, chicken is healthy, inexpensive, and loved by nearly everyone who eats meat. You don't need any ingredients that can't be found in nearly any kitchen. Watch this video, and you will learn two quick and easy recipes to create for family or friends. The first is restaurant-style chicken fingers. The second is salsa chicken. This is a great recipe for parties. Try out both of
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Cranberry Sauce and Beyond

by Jane Wangersky November 28th, 2013| Cooking Basics
cranberriesCranberries are one of those foods we don't see much of except on Thanksgiving. There's cranberry sauce to go with the turkey, and the rest of the year it's just cranberry cocktail, cranberry muffins, and maybe some heavily sugared dried cranberries as a snack. The reason, of course, is that cranberries on their own are just too sour to eat. There may be other reasons. I remember reading about a study on whether cranberry juice prevented infections; the researchers had a problem with lots of people dropping out of the study. Maybe there's something about the taste of cranberry
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Baked Stuffed Haddock

by BnB Finder November 26th, 2013| Best BnB Bites, Recipes
baked_stuffed_haddock_mediumStuffing is not just for turkey (though it's understandable if you find yourself thinking so, especially this Thanksgiving week). This recipe uses winter vegetables and shellfish to make a flavorful stuffing for baked haddock. There's no need to deal with a whole fish -- just spoon the stuffing on top of filets, top with a creamy homemade dill dressing (recipe included) and cracker crumbs, and bake. The stuffing and dressing could be made in advance for a quick weeknight dinner. From the York Harbor Inn in York Harbor, Maine, just steps from the beach, with rooms "to fit
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Thanksgiving Dinner Part III: The Turkey

by Elizabeth Skipper November 20th, 2013| Ask the Chef
turkeyOK, in the last two weeks we've covered planning and the side dishes. This third part of answering the question about hosting Thanksgiving for the first time single-handed will cover the focus of the meal, the turkey itself.

If you've bought a frozen turkey, exercise care thawing it. Otherwise, bacterial growth can be a problem. Again, you need to think ahead. (Are you tired of hearing me say that yet?) Because it takes about 24 hours for each five pounds of frozen turkey to thaw in the refrigerator, check your bird's weight. If it's a 15-pound bird, you'll need to
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