Cookthink

Sicilian Sardine And Broccoli Raab Pasta

One can of sardines is about 150 calories and 20 grams of protein; it provides 10% of the daily recommended allowance of iron and a whopping 20% of calcium. You can buy sardines in olive oil or in spring water. This recipe was featured in Root Source: Sardine, and comes from Susan of Food Blogga. Read more about the recipe here.

Calf Liver And Onions With Vernaccia

The quality and flavor of organ meat is closely linked to how the animal is raised. My mother, like my grandmother, insisted on knowing whose calf was getting killed that week so she could trust the liver would be good. Read more about this recipe in Efisio Farris's book Sweet Myrtle & Bitter Honey.

Roasted Potatoes With Rosemary And Garlic

Blanching the potatoes before roasting them ensures a pillowy texture inside with a crisp outer texture. Just bruising the rosemary releases the herb's flavor without leaving little bits scorched into the skillet. Read more about this recipe at the Cookthink blog.

Quick Braised Brussels Sprouts

Sauteeing the Brussels sprouts creates a flavorful crust, but then the quick braise softens them without allowing soggyness.

Grilled Orange-Rosemary Lamb Chops

The flavor of orange is an unusual twist on your basic lamb chop, but goes wonderfully with the piney and fragrant fresh rosemary. Garlic, honey, and bay leaves round out the tanginess with sweet and pungent tones.

Grilled Leg Of Lamb With Rosemary And Garlic

Rosemary and garlic are natural compliments to the rich flavor of lamb. This dish goes particularly well with the Roasted Eggplant Salad with Lemon-Garlic Vinagrette - take a look at the "goes with" tab for the recipe.

Spicy Scallops With Bell Pepper, Fennel and Dill

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."

Butternut Squash And Banana Puree With Whiskey And Pecans

We like to use Jameson or Tullamore Dew and then pour a little thimble for good health. Truthfully, any good whiskey or bourbon will do. Do make sure though that the banana is ripe. An unripe banana will dilute the rich flavor of the dish.

Spaghetti With Garlic-Walnut Sauce

This garlic-walnut sauce is called agliata in Italy. It's as old as the hills and as simple as it gets. You'll be surprised though by the complexity of the garlic and walnut flavors. If it's too spare for you, try stirring in some gorgonzola.

Cumin Mushrooms

Speared on toothpicks, these make a great cocktail snack. As a vegetable, they go particularly well with fish. Carrots can be prepared the same way. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.