Cookthink

Scrambled Eggs With Champagne Vinegar And Dill

In Claudia Roden's New Book of Mediterranean Cooking, she includes a short recipe called Beid bi Khal (Scrambled Eggs with Vinegar). In this variation of that recipe, we used a top-quality Champagne vinegar and chopped dill to give it a little French feel.

Orzo With Shrimp, Feta And Tomatoes

Feta and shrimp are a classic Greek combination. Cooking the orzo in the shrimp water gives the whole dish more flavor.

Crispy Risotto Cheese Balls

This recipe assumes that you have leftover risotto already. You can use just about any risotto recipe, as long as it is good and sticky and has sufficiently cooled. For the cheese, you want something that will melt well but is still easy to handle during stuffing. Read more about this recipe at Cook & Eat.

Melt-Off-The-Bone Ribs

These ribs are so good that they’ve ruined any other ribs for me. The secret? It’s not about the sauce. It’s about the tenderness of the meat. And the trick to that is boiling. Read more about this recipe at Cook & Eat.

Slow-Cooked Pulled Pork In Barbecue Sauce

If you think far enough ahead, this pulled pork recipe is an easy, smoker-free way to get a good dose of barbecue. The sauce is a pretty traditional one—vinegary and mustardy. The addition of sambal oelek gives the whole thing a little kick.

Smoked Pork Shoulder In Dry Rub

When smoking Boston butt, figure an hour and a half per pound. A 4-pound boneless shoulder takes a long time to cook, but it's mostly unattended. Get it going by noon and you'll have dinner ready on time.

Barbecued Tuna Steaks

This is a unique way to cook tuna steaks, and you'll have extra barbecue sauce to use for dipping or another meal. This recipe is part of Andrew Schloss's Sunday Dinners

Fish And Chips

Fish and chips is British comfort food and a favorite the world over. Use the best fish you can find. Both fish and chips work well with a squeeze of lemon or a dash of classic malt vinegar just before serving.

Beer-Battered Oysters With Jalapeno Tartar Sauce

This recipe makes more batter than required for the oysters – use it to fry up zucchini slices, onion rings or green tomatoes. Read more about this recipe at hogwash.

Pomegranate-Glazed Pork Ribs

Thick, meaty St. Louis-style ribs are marinated overnight in a fruity and aromatic mixture that draws on the sweetness of pomegranate molasses and the bright acidity of fresh orange juice. Long, slow cooking makes these ribs tender and succulent and a few moments under the broiler yields a sweet, crusty glaze.

Grilled Herb-Mustard Chicken Breasts

If you think grilled chicken breasts are boring, think again. The mustard and herb glaze adds extra flavor as well as keeping the chicken nice and moist. Use dried herbs when fresh are not on hand.

Potato Salad

A classic potato salad can be made even a bit better if you make your own mayonnaise. Or maybe even a paprika mayonnaise, for a bit of spice.