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Archives for July 2012

Black Forest Mini Fudge Cakes

by BnB Finder July 31st, 2012| Best BnB Bites
I may not be a big fan of chocolate desserts, but all four of my children are.  Cookies, cakes, ice cream, they adore those in chocolate form.  I know they aren't unique in their love of chocolate.  Whether at a get-together or restaurant, I am used to seeing a

Salvatore’s, Boston, MA

by Michele Pesula Kuegler July 30th, 2012| Restaurant News
If you're heading into Boston to dine, many people consider the option of Italian food in the North End.  While there are many, many fine restaurants from which to choose in that one neighborhood, there are other good destinations for Italian food elsewhere in the city.  One such place

Homemade Bread Crumbs

by Michele Pesula Kuegler July 26th, 2012| Simple Solutions
It's been a while, but today I decided to write about a non-recipe recipe.  Bread crumbs.  Most likely when you think of that ingredient you envision a cylindrical cardboard container in your cupboard.  Until about a year ago, I did also.  If I was going to make meatballs, eggplant

Raspberry Apple Feta Salad

by TT Jr. July 25th, 2012| Recipes, Salads
This past week was insanely hot.  Specifically Tuesday and Wednesday.  Tuesday night, I was at Canobie Lake Park with my best friend so I was not home for dinner, although Wednesday all I had was gymnastics from 1-4 p.m. like I do every other Monday through Thursday.  And

Salt Varieties

by Michele Pesula Kuegler July 24th, 2012| Ask the Chef
When I go to restaurants, I notice that the type of salt used in the dish is mentioned. It seems that offering different varieties of salt in dishes is a popular thing. I do keep both regular and kosher salt at home because of the difference in coarseness. However,

Zucchini Parmesan

by Michele Pesula Kuegler July 23rd, 2012| Appetizers, Main Dishes, Recipes, Tapas Monday
My husband has been talking about eggplant parmesan quite frequently.  While eggplant is an ingredient that I incorporate into our Tapas Monday on a semi-regular basis, I don't make eggplant parmesan all that often.  If I do, I usually cook it with little oil and breading.  However, I knew

Cutting Boards

by Elizabeth Skipper July 19th, 2012| Techniques, Tools, and Tips
Cutting boards. You need one. Actually, you need more than one. I wrote about knives in my first column, but the second part of the equation is the surface you use those knives on. So here are a few thoughts about cutting boards.

I've noticed that most of the folks

Chef John Ledbetter

by Michele Pesula Kuegler July 18th, 2012| Chef Interviews
Although I haven't lived there since my early elementary school years, I used to live in the Bay Area of California.  I have several aunts and uncles that still live there, so I still feel a tie to the area, an affinity for it.  When I was offered the

French Toast Casserole

by BnB Finder July 17th, 2012| Best BnB Bites, Recipes
As a little girl, French toast was one of my favorite breakfasts.  According to my mom, when I was preschool-aged I would frequently ask my dad to make French toast for my breakfast on weekend mornings.  As a mom, French toast is in my repertoire of breakfasts that I

Ricotta-Topped Zucchini

by Michele Pesula Kuegler July 16th, 2012| Appetizers, Recipes, Side Dishes, Tapas Monday
Living next to a farm, we have easy access to fresh produce during local growing seasons.  Even better, our farm very kindly lists what new items are in season on their roadside sign.  Thus, when I travel anywhere outside of our neighborhood, I am aware of what is ripe

TT Jr.’s Favorite Compound Butter

by TT Jr. July 11th, 2012| Recipes, Spreads & Sauces
Every other week or so my family has an Italian dinner.  And every time we have it, I pig out!  Which for me is abut two bowls of pasta, but still I eat more than usual.  I adore pasta; it is probably my favorite Italian food.  The thing I

Stand Mixers

by Elizabeth Skipper July 10th, 2012| Ask the Chef
I just bought my first home and am starting to add small appliances to my kitchen. I have a hand mixer, but I have seen so many TV chefs use stand mixers instead of hand mixers. With a several hundred dollar price tag, I am trying to decide if