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Garlic: Bread and Beyond

by Elizabeth Skipper June 19th, 2013 | Techniques, Tools, and Tips
garlicDid my mom use garlic in her cooking? If so, with one exception, I have no recollection of it. The exception was a garlic spread for bread she bought in a little plastic jar, and boy, did I love that stuff. I'm trying to remember now, was it mixed with softened or melted butter (or worse, margarine) before smearing between slices of an Italian loaf? I know the loaf was wrapped in foil and baked, then served hot. Soft, buttery, and overwhelmingly garlicky, it made any meal special for me.

Now I wouldn't touch it.
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Food for Thought
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Rhubarb Season

by Elizabeth Skipper June 12th, 2013 | Ask the Chef
rhubarbBesides using rhubarb in desserts, such as cookie bars or pies, how can I use this produce item? As it is available for only a short period of time, I would like to utilize it as much as possible.

Rhubarb is such a satisfying vegetable to grow. As one of the first harvests of the spring, it's a welcome sight in the garden. Winter's finally, truly over, is what it signals to me. That, and the way it grows with
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best-bb-bites

Apple and Brie Puffs

by BnB Finder June 18th, 2013 | Best B&B Bites, Recipes
apple puffThis week's recipe is both rich and simple -- and also delicious. The classic pairing of cheese and tart apples is set off by a crisp puff pastry crust. With the ingredients on hand, it'll take you only minutes to put together this treat that's perfect for dessert, snacks with coffee or even a special breakfast. (The recipe also
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Pretzel Caramel Pie

by TT June 17th, 2013 | Desserts, Recipes
pretzel_ice_cream_pieLast week I shared my latest creation of sweet and salty: Sweet & Crunchy Pretzel Clusters.  I also mentioned that I used those same bite-sized snacks as part of a pie.  It seemed that the harmony of salty pretzels and sweet brown sugar coating could make a wonderful crust on an ice cream pie.  Why stop at one layer of sweet and salty when there could be more?

Rather than crushing the clusters into crumbs, as you would do with graham crackers, I decided to leave them as bite-sized pieces.  This did make it a little more difficult to serve
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