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Thumb_10449_Grapefruit Tart

Thumb_10449_Grapefruit Tart

I always wanted to make one of these; but it was hard to devise a good recipe as the grapefruit sections have so much juice. Finally, I had the idea of treating all that extra juice like an old-fashioned apple pie. It works and the tart tart is an ideal light ending to a rich meal. This recipe is part of The Barbara Kafka Dessert Anthology.

Thumb_10653_Sliced Oranges With Pomegranate Caramelized Walnuts

Thumb_10653_Sliced Oranges With Pomegranate Caramelized Walnuts

Rich red pomegranate and bright orange...well, oranges...make for a vibrant and simple dessert. Now that pomegranate juice is available in bottles, this dish can be done all through the winter. This recipe is part of The Barbara Kafka Dessert Anthology.

Thumb_11061_Arugula Salad With Lemon And Olive Oil

Thumb_11061_Arugula Salad With Lemon And Olive Oil

This simply dressed Italian classic will add peppery brightness to just about any pasta, meat or vegetable dish.

Thumb_11277_Lemon Chiffon Pie

Thumb_11277_Lemon Chiffon Pie

This is one of my very favorite desserts even though it takes a little time to make. It is clear tasting and creamy, nothing like the glue that usually passes for lemon meringue pie. I have simplified things a bit by creating a crust that doesn’t need rolling; it just gets patted into place. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_13816_Cinnamon Flan With Cherry Sauce

Thumb_13816_Cinnamon Flan With Cherry Sauce

The key to this flan is letting the milk infuse with the cinnamon for long enough to become solidly but subtly flavored. Read more about this recipe at Cook & Eat.

Thumb_12595_Goat Cheese With Pastis And Herbes De Provence

Thumb_12595_Goat Cheese With Pastis And Herbes De Provence

This is a great way to turn a log of goat cheese into an elegant hors d'oeuvre. Pastis adds an anise flavor that balances the richness of the cheese. If you don't have herbes de Provence on hand, just mix together one teaspoon each of fennel seeds, dried rosemary, bay leaf, lavender, basil, sage and thyme.

Thumb_13224_Prosciutto-Wrapped Radishes

Thumb_13224_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.

Thumb_11109_Spinach And Tomato Salad With Bacon Vinaigrette

Thumb_11109_Spinach And Tomato Salad With Bacon Vinaigrette

The deep green of spinach holds up much better than lighter greens to this bacon vinaigrette - and the tomatoes give the whole thing a wonderful sweetness.

Thumb_7486_Romaine And Mint Salad With Lemon Vinaigrette

Thumb_7486_Romaine And Mint Salad With Lemon 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."