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Archives for October 2012

crunch apple salad

Extra Crunchy Apple Salad

by TT Jr. October 31st, 2012| Recipes, Salads
October.  The month of apples.  Seeing as the picking season has just come to an end I'm sure everyone's fruit crisper drawers in their refrigerators are chock full of those juicy red fruits.  But as delicious as they are, they are kind of a one note fruit.  You can

Canned vs. Fresh Pumpkin

by Elizabeth Skipper October 30th, 2012| Ask the Chef
Pumpkin is everywhere right now, which I love. At home, I try to use it more often, making breads, pies, and more. However, I always use canned pumpkin, which seems contradictory, as the reason pumpkin is popular now is that it is in season. From what I've read, working

Buffalo Tofu Bites

by Michele Pesula Kuegler October 29th, 2012| Appetizers, Main Dishes, Recipes, Vegetarian
As I've mentioned previously, our fourteen year old daughter is a vegetarian.  In fact, she's partaken in this lifestyle for almost two years.  The good thing about her eating habits is that she adores legumes of all varieties.  Thus, I don't worry about her intake of protein.  She also

Stir, Beat, Blend. . .

by Elizabeth Skipper October 24th, 2012| Techniques, Tools, and Tips
Stir, beat, blend, fold, whip, whisk...  all of these terms can mean mixing two or more ingredients together, but they're not interchangeable.

Like any art or science, cooking has its own terminology. Sometimes I forget that my students aren't familiar with the most basic terms, or I see that they're

Roasted Squash Soup

by BnB Finder October 23rd, 2012| Best BnB Bites, Recipes
Fully immersed in fall, our newest Best B&B Bites recipe follows the trend of featuring winter squash in their dishes.  This week's recipe provides a simple way to deliver a hearty and warm meal that includes the winter squash of your choice.  Whether you prefer hubbard, butternut, or acorn,

Incredibly Simple Hash Browns

by Michele Pesula Kuegler October 22nd, 2012| Breakfast Dishes, Recipes, Side Dishes
Last week I experienced a cooking failure.  Planning to make a ham dinner, I decided to try my hand at homemade au gratin potatoes.  While the cheese sauce was delicious, the potatoes were a bit on the al dente side.  And potatoes, as opposed to pasta, shouldn't be served

Chef Matthew Reinhart

by Amy Harrington October 18th, 2012| Chef Interviews
If you are out driving around Texas and you get hungry, don’t stop at the closet greasy fast food chain but rather pull over for curbside pickup at Snap Kitchen, conveniently located in both Austin and Houston. It is here that they provide great ingredients, sensible portions, complete

Hot Vegetable Pasta Salad

by TT Jr. October 17th, 2012| Main Dishes, Recipes
The only thing I love about the cold winters up here in New Hampshire is the food we get to eat.  Warm, hearty, home-cooked meals that really just hit the spot.  They are not only delicious but comforting.  A new favorite of mine that I am sure will be

Grunts and Slumps

by Elizabeth Skipper October 16th, 2012| Ask the Chef
I always make apple crisp in the fall. However, I've seen references to other apple desserts: crumbles, cobbler, brown betty. Are they all the same dessert with different names or are they different in name and recipe?

They are not the same, although they're similar. What they have in common

From Kitchen to Market

by Michele Pesula Kuegler October 15th, 2012| Restaurant News
Tuscan Kitchen in Salem, New Hampshire, has been a favorite dining location for my husband and me since it opened in November 2010.  For us this restaurant is the perfect combination of dining elements:  highly attentive customer service, delicious, freshly prepared foods, well appointed decor.  Whether visiting Tuscan

Chef Jason Bartner

by Amy Harrington October 10th, 2012| Chef Interviews
If you’re traveling internationally, boy, do we have the place for you to go! An unforgettable adventure will bring you to the breathtaking destination of La Tavola Marche in Italy. La Tavola Marche is a restaurant, inn, and cooking school with an organic farm, locally sourcing everything they