Cookthink

This is one of the seemingly endless number of variations on the classic Waldorf Salad. Typically, you'd find raisins instead of grapes. Some people prefer yogurt instead of mayonnaise. Others use pecans or some other nut. As long as the celery and apple are there, though, consider it a Waldorf.

Braised New Potatoes With Spring Onions, Garlic And Chives

This is a simple spring vegetable braise that highlights three members of the pungent onion family against the backdrop of earthy young potatoes. Spring onions look like big green onions, sometimes with bulbous bottoms. If you can't find them, green onions will do.

Spelt And Spring Vegetable Salad

Spelt is an ancient form of wheat that was favored by the Romans. In her The Provence Cookbook, Patricia Wells praises its rich, nutty flavor. This salad is adapted from her Spelt Salad With Peppers, Shallots And Parsley; we added more vegetables to capture spring, along with a splash of olive oil and lemon juice.

Fennel And Cherry Salad

Today, I decided to brave my v-slicer once again. Maybe this salad isn’t worth losing a pinky finger over, but I certainly did enjoy the savory sweet combination for my lunch. Read more about this recipe at Cook & Eat.

Watermelon Gazpacho With Jicama

This simple, no-cook, make-ahead summer soup is the perfect starter for your July 4th barbecue. Refreshing and cool, with a touch of heat, it’s just the thing to warm up the taste buds for whatever’s on the grill. This recipe comes from FoodieTots, and was the featured recipe for Root Source: Watermelon.

Skillet Spoonbread Cobbler With Vegetables

This soufflé-like spoonbread is gussied-up cornbread -- made with corn chips instead of cornmeal for heartier flavor and texture. Add a cupful of fresh corn to the vegetable mix if available. Read more about this recipe on the Washington Post.

Warm Endive Salad

The hot dressing slightly wilts the greens and makes a wonderful light side for soups and sandwiches. If you have leftovers of this warm endive salad, you can use it in these sautéed chicken breasts with radicchio and yogurt sauce. This recipe is part of Andrew Schloss's Sunday Dinners.

Roasted White 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."

Braised Asparagus With Tarragon

The tarragon adds a slight anise flavor to the simply cooked asparagus. It's like asparagus with Bernaise but without all the butter. Of course, you could use butter here instead of olive oil, but if you're going to do that, why not just make a Bernaise sauce?

Fennel And Bell Pepper Slaw With Basil

If you're craving something crunchy and light, then this is the dish for you. The fennel and cabbage are perfectly crisp, and sharply (in other words, well) dressed with bright herbs and vinegar.

Lentil Salad With Garlic Vinaigrette

Mustard and lentils are a classically good combination (especially alongside pork). Here, the mustard and vinegar together are a great foil to the soft, creamy and earthy lentils. For a nuttier vinaigrette, replace the olive oil with walnut oil, which mixes wonderfully with Champagne vinegar.

Asparagus-Fontina Gratin

In this simple gratin, asparagus is baked in the oven with heavy cream and stock and finished under the broiler with a savory, crunchy topping of breadcrumbs and grated Fontina that offsets its melting texture.