Cookthink

This is the best garlic bread I have ever had. Using the butter and the oil together gives you the taste of olive oil with the browning and spreading properties of butter. You could leave the anchovies out, but they really add to the flavor. Read more about this recipe at Coconut and Lime.

Fiddlehead Salad

Fiddleheads are immature ferns. When they first emerge in the spring, the are coiled like the head of a violin. They have a flavor and texture similar to asparagus. Read more about this recipe in Denise Landis' Dinner for Eight.

No-Knead Rolls

These light, rich rolls are baked in muffin tins, which eliminates the skill and time normally needed for shaping rolls. They don’t require kneading, either, because the long, slow first rise develops both the gluten and the appealing yeasty flavor. Read more about this recipe at the Washington Post.

Porcini And Cremini Mushroom Risotto

The combination of rich, earthy porcini and fresh cremini mushrooms make this risotto meaty and fulfilling. Substitute shitake, white button or portobello mushrooms for the creminis if you like.

Creamy Garlic Mashed Potatoes

Mashed potatoes are the ultimate comfort food - adding in garlic and extra cream just makes them even better. If you happen to have roasted garlic on hand, that is also delicious - just mix it in at the end.

Baked Yellow Squash With Basil And Parmesan

Yellow squash is sautéed quickly with garlic, onions, fresh thyme and basil, layered in a baking dish and sprinkled with parmesan and baked until the vegetables are meltingly tender with a savory cheese crust.

Avocado With Bacon 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."

Potato Salad With Capers And Parsley

Be sure to let the warm, simmered potatoes absorb the champagne vinegar for a few minutes before tossing them with the capers and parsley. The flavor of the champagne vinegar soaks into the potatoes and infuses every bite.

Roasted Artichoke Couscous With Orange Vinaigrette

This couscous can be made with fresh or frozen artichoke hearts. If using fresh, have ready a bowl of cold water with a good squeeze of lemon juice. Submerging the prepped artichoke hearts in acidulated water will keep them from turning brown until you're ready to roast them.

Arugula Salad With Roasted Beets And Ricotta Salata

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."

Creamy White Beans With Garlic And Thyme

There's no actual cream in these creamy beans - they provide their own sauce, creating a side dish with very little fat and lots of flavor. If you have leftovers, these are wonderful mixed with fresh greens for a salad.

Marinated Radicchio Salad With Egg

Here's a marinated radicchio dish that you might find sitting out on a white tablecloth in any trattoria in Italy. The radicchio's bitterness is tempered by blanching it. The richness of the egg tempers it even more.