Cookthink

Cucumber, Carrot And Radish Salad With Green Goddess Dressing

Our version of Green Goddess Dressing is a variant of the original Green Goddess dressing, which was created in San Francisco in the early 1920s. It's a perfectly creamy compliment to these crunchy vegetables.

Chorizo, Black Bean And Cheese Quesadillas

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."

Summer Melon And Arugula Salad

A beautiful salad made with sweet cantaloupe and watermelon, bitter arugula and shaved red onion comes together in minutes. Read more about this recipe in the Washington Post.

Watercress Bisque

This lovely, bright-green soup can be served warm or chilled, either as a main course or in small cups as an appetizer or hors d'oeuvre. It's best consumed the same day it is made. Serve with crackers and cheese. You can use white pepper if you don't want to interfere with the soup's color. Read more about this recipe at the Washington Post.

Roasted Waxy Potatoes

This may be our favorite way to cook potatoes. High heat makes them crisp and golden on the outside and pillowy on the inside. Toss them with butter or melted duck fat instead of olive oil for more indulgence. To brighten them up at the end, drizzle them with a little Champagne vinegar.

Cucumber, Carrot And Radish Salad With Creamy Avocado Dressing

This is a simple to prepare, but complex-tasting salad. The avocado and crème fraîche go so splendidly together, you'll be pouring this dressing over all your favorite salads.

Quinoa Pilaf

The nutty flavor of quinoa toasted in a knob of butter adds character to a simple rice-style pilaf flavored with chicken or vegetable stock, onion, celery, carrot and fresh thyme.

Roasted Fennel And Potatoes With Fennel Seed

Mixing fennel and fennel seed with potatoes is an aromatic departure from basic roasted potatoes. Try substituting different seeds like mustard, caraway or cumin, or a teaspoon of a ground spice like paprika or nutmeg.

Brown Basmati Rice With Lemongrass

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."

Black Bean, Cheese and Serrano Quesadillas With Avocado and Lime

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."

Quick Pickled Cucumbers And Sweet Onions

A quick pickle turns these basic cucumbers and sweet onions into a flavorful side. Try it next to (or on) a sandwich or to lighten up a heavy main dish.

Purslane Salad With Lemon-Shallot Dressing

This is a light spring salad - and has the bonus of packing a huge dolop of Omega-3's. Purslane has more of this essential fatty acid than any other leafy vegetable.