Cookthink

Whole Wheat Kale and Caramelized Onion Tart

This simple appetizer tends toward pizza, but “pizza” just doesn’t capture its little mustard bite, the great herby fennel flavor, or the way the kale dries out and crisps in the oven. Read more about this recipe at hogwash.

Pan-Fried Cornmeal-Encrusted Salmon

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."

Grilled Portobello Mushrooms

Grilled portobello mushroom caps can be as meaty as burgers. Top them with vegetables, cheese, condiments, and anything else you like, and serve with or without the bun. Make extra for a nice salad with arugula the next day.

Pan-Roasted Veal Chops

A nice veal chop is a treat and a quick pan-roasting browns the edges wihile bringing out all the flavor with minimal distraction. Try it with our Asparagus-Fontina Gratin to make a fast and elegant meal.

Grilled Filet Mignon

As tender as beef filet is, it really isn't as flavorful as more marbled cuts like the sirloin or strip. Grilling your filet is a great way to remedy that. Be sure not to overcook it though, as the ensuing toughness willl undo any gains in flavor you got by grilling. A good meat thermometer is your friend here.

Roasted Rosemary Chicken Breasts

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."

Fresh Fettuccine With Chicken, Artichokes And Green Olives

This is a light, elegant pasta dish, delicious in early spring when the day's are still a little chilly. Tender fettuccine is a velvety canvas for the delicate chicken, earthy artichokes, briny olives and bright parsley. If you can't find fresh fettuccine, cook an equal amount of dried fettuccine until not quite al dente and add it to the pan with a few minutes before the chicken should be done.

Pan-Seared Chicken With Two Olive Tapenade And Sundried Tomato Cream

There’s more than enough of the rich, chunky tapenade for this recipe, so you can take out what you need for the chicken (4 heaping tablespoons) and save the rest to use on sandwiches or in pasta, or smeared on a thick piece of good bread. Read more about this recipe at hogwash.

Smoked Salmon With Pink Peppercorns

Recently, there has been a big brouhaha about pink peppercorns. I like the way they look and taste. If they bother you, avoid this recipe. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Banger Sausages With Cabbage And Turnips

Turnips are a good canvas for the classic combination of sausage and cabbage. Fresh parsley and vinegar added at the end of cooking lend bright herbal flavor and acidity to cut the richness of the sausage and the buttery cabbage.