Wine Braised Mushrooms
by Michele Pesula Kuegler March 31st, 2017| Recipes, Side Dishes, Tapas Monday
I do not love the cold of winter, but I do love the cooking that it inspires. There's nothing quite like a day with subfreezing temperatures and a kitchen filled with warming dishes. Sometimes it's bread rising and baking. Other times it's a pot of soup simmering away for the
Veal Involtini with Brandy Cream Sauce
by Michele Pesula Kuegler March 29th, 2017| Main Dishes, Recipes, Tapas Monday
Veal is an ingredient that I have come to appreciate over the past decade or so. Previous to that, it had been a food that I avoided both on menus and in cooking. However, after enjoying a few bites off my husband's plate at a restaurant at some point in
More Tapas with an Italian Twist
by Michele Pesula Kuegler March 27th, 2017| Tasty Thoughts
Whenever I watch a competitive cooking show, I shudder when a contestant presents a dish and calls it his or her version of XYZ. Without a doubt, there will be a chef-judge who takes offense to the misuse of that cooking terminology. I know that if I ever competed on
Italian Roasted Carrots
by Michele Pesula Kuegler March 24th, 2017| Recipes, Side Dishes, Tapas Monday
This recipe is a perfect example of my liberal definition of Italian cooking. I have no idea if this is a dish that is made in Italy, but the spices I used to season the carrots are Italian. For me anyway, basil and oregano always evoke thoughts of Italian food.
Returning to a Favorite Theme- Italian
by Michele Pesula Kuegler March 20th, 2017| Tasty Thoughts
For our weekly tapas meal, I try to have a theme around which the dishes revolve. As they are small plates of food, it isn't just choose a protein, starch, and veggie. I need the dishes to have flavor profiles that work well together. One way that I do this
Whipped Goat Cheese with Pistachios & Honey
by Michele Pesula Kuegler March 17th, 2017| Appetizers, Recipes, Tapas Monday, Vegetarian
Cheese- it's something that I incorporate into many a Tapas Monday menu. I know that it's an ingredient that will please both of us. Quite often I work with a cheese that has a melty, gooey component to it. However, that doesn't mean that I don't adore cheeses that lack
Planning A Startup Launch Party? 7 Things You Must Not Forget
by Editorial Team March 16th, 2017| Restaurant News
Are you planning to throw a kickass start up launch party? Here’s how you can have the perfect launch and make sure that you get all the attention for your new business.
We know that planning, promoting and hosting any type of party is not such an easy feat, especially when
We know that planning, promoting and hosting any type of party is not such an easy feat, especially when
Sautéed Mushrooms with Quail Egg
by Michele Pesula Kuegler March 15th, 2017| Appetizers, Recipes, Tapas Monday
Historically I have been fairly particular (picky, if you like) about the way my eggs are cooked. I like my scrambled eggs to be well done, not soft cooked. I'm not a big fan of fried eggs, and definitely don't want my omelet to be wet. So, it was a
Eating Tapas Style
by Michele Pesula Kuegler March 13th, 2017| Tasty Thoughts
I think I could eat tapas style dishes every night of the week as I have a smaller appetite but like to sample everything. If I have the company of my husband or one of my kids, it only increases the amount of things we can try. Sure, there are
Basic Pasta Sauce
by Michele Pesula Kuegler March 10th, 2017| Recipes, Simple Solutions, Spreads & Sauces, Vegetarian
I will start by admitting that I am not above buying store-bought pasta sauce. If it's going to be a busy day, and we're having zoodles or spaghetti squash for dinner, I might just buy a jar and heat it on the stove. I know, I could make a big
Classic Meatballs
by Michele Pesula Kuegler March 8th, 2017| Appetizers, Main Dishes, Recipes
I've written about a variety of meatballs on Think Tasty, but I've never written about the basic meatball that I serve with zoodles or in subs. It's about time I did so.
Meatballs are something that I used to make based off of a recipe every time I made them. There
Meatballs are something that I used to make based off of a recipe every time I made them. There
Basics that Kind of Need a Recipe
by Michele Pesula Kuegler March 6th, 2017| Tasty Thoughts
Last week we covered recipes that really aren't recipes. This week we are adding the slightest degree of difficulty to the recipes we are creating. I am sure that some of you that will read this week's recipes and think how you make these dishes from memory. Others of you
