Thank you for visiting Just a Taste, where I bring you the flavors of life, in small bites. Here you’ll find inspiration for all things food and entertaining with endless recipes, step-by-step photo tutorials, and weekly videos featuring tips and tricks to help you save time and up your game in the kitchen.
In addition to founding Just a Taste, I am also an on-camera host and the author of Food Blogging For Dummies. I received my master’s degree in broadcast television from The Graduate School of Journalism at Columbia University and my Culinary Arts Diploma with highest honors from The Institute of Culinary Education.
Baseball season is finally here and what better way to launch the start to America’s favorite past-time than by bringing a taste of the ballpark into your home! I usually shy away from recipes that involve yeast and/or dough that has to double in size, as I’ve had my fair share of flour-flinging failures in the pizza dough department. But Alton Brown has done it once again, proving that making bread is actually not impossible.
Stick to the detailed recipe and you’ll have trays of hot doughy pretzels in less than two hours. I experimented with shapes, forming some of the dough into mini pretzel baguettes. I find they’re better for dipping and topping with warm cheese, tangy mustard, or my favorite, melted butter and a sprinkle of cinnamon and sugar.
From recessionary-themed dinner parties to “recessipes,” we’re all feeling the crunch. And I’m not talking about the sound of my hand diving into a bag of potato chips. Tough economic times means even tighter budgets, and I’ve found that shopping what’s in season is the number one way to cut costs. In addition to being cheaper, picking seasonal produce ensures the freshest of ingredients that are at their peak in nutritional value. Bright green-tipped asparagus have begun popping up at my local farmer’s markets, so I’m using the vitamin rich ingredient as a vegetable stuffing. Pairing the asparagus with a creamy goat cheese spread adds flavor without adding excess costs, or unwanted fat calories, to your budget and to your waistline.
Agave nectar comes from a desert plant native to Mexico and is known for its health benefits, including its low glycemic index. The alternative sweetener was named a “Food Trend of 2009,” and I often use it when I’m baking because it cuts the sugar load without cutting any of the sweetness. This sugar substitute, which has the consistency of honey, is also a great base for ice creams and sorbets. I’m using fresh pineapple and toasted coconut to give a Piña Colada-esque touch to this healthy chilled dessert.
A well-flavored quiche brings new meaning to eggs for breakfast. I’ve put a twist on my BLT lunchtime favorite by using crisp bacon, leafy spinach and flavor-packed sundried tomatoes. The key is to use the sundried tomatoes that come completely dried in a package, rather than soaked in oil. The excess oil will add unwanted grease to the dish and compete with the rich flavor of the bacon. Serve with a green salad and a mini popover for the perfect brunch.