Cookthink

Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette

The prosciutto makes this an Italian take on a classic Spanish tapas plate. If you found it in Spain, it'd have jamon serrano and maybe some finely chopped peppers sprinkled on top. We like to wrap the asparagus while it's still warm, because the heat sets off just enough of the prosciutto's dark scent.

Herbed Lamb Burgers

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."

Pan-Roasted Strip Steaks

The strip steak, also referred to as striploin and shell steak, is one of the most tender and tasty cuts of beef. This oh-so-simple preparation is perfect for bringing out all its flavor with minimum fuss.

Grilled Radicchio

If you're in that grilling kind of mood, why not try a different vegetable: radicchio, a bitter and elegant cousin to chicory . The leaves crisp beautifully over heat, and taste great with just a touch of vinaigrette.

Beef Tenderloin, Mixed Lettuce And Green Bean Salad

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."

Tomato, Mozzarella, Basil And Black Olive Relish

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."

Honeyed Duck Breast With Dried Cherries

Sweet-and-sour sauces coupling vinegar and honey are increasingly popular, especially for fowl. The powerful, sultry flavor of balsamic vinegar is just right for duck breast, whose taste and texture are surprisingly reminiscent of roast beef. Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.

Braised Beef Short Ribs With Black Mission Figs

This recipe will take some work. You best take your time browning those ribs, as that’s what’s going to give your dish the depth of flavor you want. But whoever said love was easy? Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.