Cookthink

Baked Cherry Tomatoes With Garlic And Black Olives

Here's a simple takeoff on classic baked Provençal tomatoes. Try sprinkling a little parmesan or emmenthal cheese over the top and broiling the tomatoes at the end for a richer dish.

Jamon Serrano And Cantaloupe Salad

On the classic melon and jamòn serrano plate, the ham would be thinly sliced and shaped like cones. Or the melon would be thinly sliced and layered with the ham. We like this hybrid form, because you can easily divide the melon with the bits of ham evenly distributed.

Squash Phyllo Triangles

Phyllo is often avoided by the home cook because it seems so delicate and difficult to use. In reality, even though it is quite fragile, it is also very forgiving. It doesn't show rips and tears the way a pie crust might. Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.

Fruit And Honey Focaccia

Sprinkled with rosemary and a bit of sea salt, each bite delivers a complex contrast of simple flavors… buttery sweetness balanced by the tang of salt, the juiciness of the fruit countering the crisp crust of the bread. Read more about this recipe at Cook & Eat.

Bulgur And Lentil Pilaf With Fava Beans

The combination of bulgur and lentils makes this a satisfying dish on its own; cherry tomatoes, fava beans, mint and fennel inject lighter accents. Read more about this recipe at the Washington Post.

Basic Risotto

This simple risotto recipe practically cries out for variations. Try adding in your favorite sauteéd mushrooms, some fresh herbs, a handful of spinach or pieces of leftover fish to make a hearty one-pot meal.

Creamed Chard

Have a hard time convincing someone you love to eat their leafy greens? Healthy chopped Swiss chard takes on an irresistible allure when sautéed with shallot and garlic, coated with a rich béchamel sauce and sprinkled with grated parmesan.

Creamy Succotash

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."

Roasted Eggplant Salad With Lemon-Garlic Vinaigrette

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."

Cumin Mushrooms

Speared on toothpicks, these make a great cocktail snack. As a vegetable, they go particularly well with fish. Carrots can be prepared the same way. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Greek-Inspired, Honey-Roasted Shallots

These sweet whole shallots make a great winter treat. Spread the mixture on toast for caramelized shallot bruschetta, or pile it on top of arugula for lunch. Read more about this recipe at hogwash.

Spanish Rice Salad

This is an easy way to transform leftover rice into a bright fresh salad. We love to eat this with broiled beef kebabs, but try it alongside any broiled or grilled meat or fish. It also works well as a stuffing.