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
Homemade Garlic & Parmesan Croutons
by Michele Pesula Kuegler March 3rd, 2017| Recipes, Simple Solutions
I'm going to let you in on a little secret. I usually buy croutons. I, queen of make it yourself, buy croutons at the grocery store. I'll hold my head in shame and go sit on the stairs for a while to contemplate the error of my ways.
Or I could
Or I could
Homemade Crostini
by Michele Pesula Kuegler March 1st, 2017| Recipes, Simple Solutions
As I prepared to write this article I did a quick online search and learned that you can buy pre-made crostini at the grocery store. Who knew? I'd guess lots of people knew that, but I wasn't sure. It's such an easy thing to make that I don't think I've
Recipe: Mango Whisky Cream
by Jane Wangersky June 30th, 2016| Recipes, Simple Solutions
An ice cream dish with a kick -- that was what I wanted to create this week. Something for grownups who haven’t outgrown ice cream yet but whose tastes have matured a little. Maybe it was the thought of Father’s Day, maybe it was recipes like this, or maybe
Banana Caramel “Ice Cream”
by Jane Wangersky June 23rd, 2016| Desserts, Recipes, Simple Solutions
It’s ice cream week here at TT, which means I could’ve simply used ice cream as one of my starting ingredients . . . but somehow I couldn’t get into that. For one thing, my family tends to like ice cream as is, with maybe the occasional ice cream cake
Recipe: Peanut Butter Frozen Yogurt
by Michele Pesula Kuegler June 22nd, 2016| Desserts, Recipes, Simple Solutions
I love ice cream, as do most of my New England friends. I think I read somewhere that we eat more than any other geographic region in the USA. Yay, us!
This summer my daughter is working at a local ice cream stand. Visiting her there could become a very bad
This summer my daughter is working at a local ice cream stand. Visiting her there could become a very bad
Recipe: Broiled Bacon and Potatoes
by Jane Wangersky June 16th, 2016| Breakfast Dishes, Recipes, Simple Solutions
Father’s Day is all about breakfast or brunch for your dad, and a bowl of cereal is not going to cut it. So here’s a hearty but quick and easy dish for the occasion. I don’t recommend it for kids, as it involves lots of high temperatures and hot grease,
Recipe: Water Chestnuts on a Stick
by Jane Wangersky June 9th, 2016| Appetizers, Recipes, Simple Solutions
What makes a food an appetizer? The last time I took on this question, I concluded an appetizer had to be a one- or two-bite finger food with some little touch that made it special. This time, looking to create an appetizer specifically for a barbecue, I decided it should
Recipe: Sesame Parmesan Bagel Crisps
by Jane Wangersky June 2nd, 2016| Recipes, Simple Solutions
For a moment earlier today, as I stood splitting a frozen bagel into eighth-inch slices, I wondered if I’d gone way off track with what was supposed to be an “easy” appetizer. But once the slicing is over, these really are easy; also quick, and you can make them days
Recipe: Ridiculously Easy Fruit Dip
by Michele Pesula Kuegler June 1st, 2016| Appetizers, Desserts, Party Snacks, Recipes, Simple Solutions
In the past I have published recipes that don't really qualify as recipes. Some may say that mixing two ingredients to form a new dish or sauce isn't really cooking, but it does serve a purpose in my kitchen repertoire. For that reason, today I am presenting a 2-ingredient dip
Recipe: Mango in a Jar
by Jane Wangersky May 26th, 2016| Recipes, Simple Solutions
The classic Joy of Cooking says in praise of mangoes, “When chilled and eaten raw, they are as good as any peach-pineapple-apricot mousse you can concoct -- rich and sweet but never cloying.” (Though it adds, “If unchilled, they sometimes have the faintest savor of turpentine.”) This fruit needs very
Recipe: Red Coleslaw
by Jane Wangersky May 19th, 2016| Recipes, Simple Solutions
We’re in an interim season right now, not only for the weather, but for fresh produce. It’s hard to tell from one day to the next whether it’s going to be a good day for barbecuing. And while a fresh salad goes naturally with grilled meat, we haven’t yet had
