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How to Make a White Wine Pasta Sauce

Although pasta goes great with all kinds of sauces, the gentle aromatic appeal of a white wine sauce is something incredibly special. White wine pasta sauce is so easy to make and other ingredients which go well with the wine include garlic, butter and parsley.

A lot of these sauces might include olive oil instead of the butter, or alongside it, and you can make such a sauce even if you don’t really drink white wine, since you are just using it for a rich flavor and typically only need a splash.

When making a white wine sauce for pasta, it is important to use a white wine you would drink, not something labeled ‘cooking wine’ or something you don’t like, the reason being this is one of the main flavors in the finished dish, so use good quality ingredients and the resulting white wine sauce for your pasta will have a nice taste and not disappoint you.

Although whole wheat pasta is popular these days because of its fiber content, I like to use white pasta, and I also feel it goes best with a light, aromatic pasta sauce because white pasta has a more neutral taste so the flavors in the sauce will be more evident.
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How to Make a Healthy Vegetarian Frittata

Eggs are a wonderful and versatile ingredient for vegetarians, and you can use them to make breakfast, lunch or dinner, so it is a good idea always to keep some in the refrigerator. The following recipe teams the eggs with fresh vegetables, garlic, cheese, and basil, and the result is light yet perfectly satisfying.

Feel free to change the vegetables, using up whatever you have in the refrigerator. Pretty much anything goes, so you might wish to swap the green onions for red onion, the baby spinach for broccoli, the potatoes for mushrooms, or even the basil for cilantro or parsley.

Throw in some diced chili pepper too if you want to give the dish some extra zip! Any kind of cheese is good in this frittata recipe, although a blend of parmesan and mozzarella works especially nicely here.
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Classic Cajun Food and 4 Cajun Recipes

There are not many exact recipes in Cajun cooking, because most of it is done to taste not to measurements, and the same dish can be prepared a different way each time, even by the same chef. This is because Cajun cuisine is an art form and the result of the dish depends on the mood of the chef as well as what happens to be in the refrigerator and cupboards.

Although there are plenty of adaptations and tweaks you can make when making Cajun food, if you do want to follow a recipe it can be hard to find the right ingredients outside the New Orleans area. The fresh spices and seasonings can be hard to get, along with ingredients like Andouille sausage and fresh crawfish.

If you want to learn how to make Cajun food though, it is essential to get the ingredients so check grocery stores with Cajun seasonings or visit a specialty food market. A lot of Cajun recipes need time to simmer so set the scene with some jazz music and prepare for a wonderful eating experience like no other.
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Authentic California Cuisine

California is known for its amazing food, earmarked by a tradition of fruit, fresh leafy salads, fresh flavors, and organic dishes, although there is plenty of variety in Californian cooking, including fusion cuisine using fresh local ingredients. An attractive presentation is important in this cuisine.

Californians enjoy cooking with lean meats and seafood, fresh fruit and veggies, and anything low in saturated fat and high in nutrition. Japanese, Chinese, Italian, French, and Mexican cuisines have all influenced the fusion cuisine of California.

California Food Pioneers

Alice Waters has contributed to California cuisine a lot. She opened Chez Panisse restaurant in 1971 in Berkeley, CA, and Wolfgang Puck is another name associated with this style of cooking. Daniel Patterson is another name you might know, and he has emphasized foraged foods and vegetables, keeping the traditional emphasis on presentation, along with using locally sourced ingredients.
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Easy Potato and Cherry Tomato Frittata

This healthy, colorful recipe is rich in vitamins and minerals, and it makes a delicious meal, whether you have it for breakfast or brunch, lunch or dinner. A frittata is an Italian egg-based dish, a bit like a crustless quiche or omelet.

Frittata comes from ‘friggere’ – the Italian word for ‘fried’ – and such a dish can include cheese, vegetables, pasta, eggs, or anything else you like.

This term used to refer to eggs cooked in a skillet, whether you are making an omelet, fried egg or even tortilla de patatas (a Spanish potato omelet). This was the definition of ‘frittata’ until the mid-1950s anyway, but these days it refers to an open-face omelet.

Differences Between Frittata and Omelet

An omelet might or might not have added ingredients, while a frittata always has at least one ingredient besides the eggs, and those ingredients go into the mixture while the eggs are still raw. An omelet is usually almost fully-cooked before the other ingredients go into it.
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Authentic Stetson Salad Recipe

This is my favorite salad right now. The flavors are simply amazing. I am a fan of chopped salad anyway and often make cobb salad for dinner, but once I heard about this one I just had to find out more about it, and it’s definitely my number one favorite now!

The ingredients are colorful and tasty, and the dressing goes beautifully with the flavors in this Stetson salad. This salad is one of the most popular items on the menu at Cowboy Ciao, a restaurant in Scottsdale, Arizona. Depending where you live you might not be able to get all the ingredients for Stetson salad but that’s OK because they’re quite easy to tweak.

If you don’t like smoked salmon, for example, you can use chopped chicken breast instead. If you can’t get Asiago cheese then fresh parmesan makes a good substitute. Likewise, you can swap the dried berries for currants or raisins.

Some people swap the pearl couscous (Israeli couscous) for regular couscous or even quinoa, but I love pearl couscous. Cook it for 11 minutes though, not 12 (on the package it will probably say 11 or 12) else it gets too sticky and will stick to your hands and the plate when you’re trying to make the rows.
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