Cookthink

I used dried currants for some texture and tang, yellow and orange peppers for color and sweetness, and toasted pine nuts for a warm, nutty element." This recipe comes from Tami of Running with Tweezers. She was the winner of Root Source Challenge: Orzo.

First-Timer's Ribs

These are the ribs that prove you can do it in about 2 hours, start to finish -- and without the dreaded parboiling. Barbecue master Steve Raichlen likes a little chew to the meat, and this "smoke roasting" method, over indirect medium heat instead of the classic low-and-slow approach, is a simple way to get delectable ribs in a reasonable time. Read more about this recipe at the Washington Post.

Seared Chicken Cutlets With Mushrooms

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Spicy Scallops With Bell Pepper, Fennel and Dill

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Cabbage Slaw With Dill

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Cornmeal-Crusted Tilapia Tacos with Spicy Avocado Cream

Here’s a homemade version of Shake’n’Bake, or Shake’n’Fry, really. This dinner comes together surprisingly quickly – the sauce is just a few ingredients whirled in the food processor. For more on this recipe, visit hogwash.