Cookthink

Risotto With Artichoke Hearts, Prosciutto And Basil

You can use fresh artichokes for this simple risotto, but it's a lot of work, and frozen hearts are often better anyway. Do not use canned or jarred artichoke hearts. Be sure to simmer the broth before adding it to the risotto.

Spring Veggie Tart

The flavors of this tart worked quite well together. In particular, the garlic shoots, with their mild garlic flavor, balanced out the sweet-tartness of the balsamic and the light butteriness of the pastry. Read more about this recipe at Cook & Eat.

Peruvian Peanut Potatoes

These Papa con Mani come from Gretchen of Canela & Comino, and was the featured recipe of the Root Source Challenge #6. Peanut butter is a precious commodity in Peru, being both expensive and rare so she uses her 8-pound stash sparingly. You can read more about these potatoes at Canela & Comino.

Wild Mushroom Quinoa “Risotto”

Here’s a "risotto" made with quinoa. It allows you to skip the stirring part of risotto, but adds protein, and still provides the unctuous mouth feel that makes mushroom risotto, made with fragrant wild mushrooms, such a cornerstone of fall food. Read more about this recipe at hogwash.

Watermelon Salad With Arugula, Ricotta Salata And Walnuts

In Orosei, bitter greens like arugula and dandelion grow alongside watermelons. The refreshing, cool sweetness of the watermelon and creamy ricotta salata is balanced by the peppery bitterness of the arugula and the crunch of the red onions and walnuts. Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.

Chocolate Sabayon With Fresh Peaches

This ultra-rich variant on the already far from everyday sabayon is a delight with all sorts of fresh fruits and berries. Without chocolate this is an all-purpose sabayon. The alcohol can be changed to suit your taste. (A little extra kirsch can be sprinkled on the fruit.) This recipe is part of the Barbara Kafka Dessert Anthology.

Creamy Spinach And Tarragon Soup

This cold soup provides great flavor with minimal effort and can be made a day or two ahead. Depending on the size of your blender or food processor, you may have to do this in batches. Read more about this recipe at the Washington Post.

Prosciutto-Wrapped Radishes

In France, radishes are accompanied by a dollop of soft butter and a bit of coarse salt. Why not trade the rich, saltiness of butter for the rich saltiness of cured pork? Read more about this recipe at the Cookthink blog.

Moros Y Cristianos

One of Cuba's national dishes, Moros Y Cristianos literally means "Moors and Christians" -- a mix of black beans (the Moors) and white rice (the Christians) that is a nod to the Moorish invasion of Spain and the mélange of Caribbean, African and Spanish cultures reflected in the dish.

Simple Matzo Ball Soup

Traditionally served at Passover, matzo ball soup is good just about any time. Be sure to keep a bowl of water onhand to keep your hands wet while forming the balls. If you've got a lot of matzo meals, you can make balls to freeze and have for later.

Pureed Potatoes, Parsnips And Celeriac

A nice alternative to straight-up mashed potatoes, this puree has the same heartiness but a spicier flavor from the parsnips and celeriac.

Radicchio, Ham And Fontina Gratin

We love the rich, nutty flavor of fontina cheese in gratins. It melts to a gooey texture but doesn't overwhelm the more delicate flavors of the radicchio and ham.