Cookthink

Baked Trout With Red Pepper, Cherry Tomato And Caper Sauce

If you can’t find trout, substitute any fish with firm, white flesh (like halibut, cod or bass). This is a chop-as-you-go recipe -- no need to prepare the ingredients ahead of time. Read more about this recipe at hogwash.

Chicken With Rosemary-Garlic Cream

I once had an instructor in culinary school who said, “fat equals flavor,” over and over in each class. “Fat equals flavah, people!” This recipe isn’t short on either. Read more about this recipe at hogwash.

Pan-Roasted Chicken Thighs With Chanterelle Mushrooms

Serve the chicken over rice, couscous -- or with some good, crusty bread to mop up the extra white wine sauce. Read more about this recipe at hogwash.

Lemon-Pepper Broccolini

Broccolini is like baby broccoli. It’s sweet and best eaten lightly cooked. It’s a little more elegant than regular broccoli, but regular broccoli will also work here. Read more about this recipe at VeganYumYum.

Tofu Kale Stir-Fry

This recipe is fast, easy, and super-adaptable. Press tofu to remove excess moisture before cooking, but if it sticks to the pan, just scrape off the sticky parts and the crispy tofu crumbles add texture to the final dish. Read more about this recipe at VeganYumYum.

Yucatan Seitan

Recado is a red spice mixture containing annatto seeds. Annatto is tangy and is mixed with oregano, cumin, clove, cinnamon, pepper, allspice and garlic to spice chicken in Belize and other parts of the Yucatan -- and seitan in this recipe. Read more about this recipe at VeganYumYum.

Mama's Crawfish Etouffee

A Cajun specialty, étouffée is a succulent, tangy sauce usually made with crawfish or shrimp. The word étoufée comes from the French étouffer (to smother), and that's it exactly: rich and tender crawfish tails smothered in a spicy blanket of flavorful sauce. Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.

Herb And Garlic Skirt Steak

Instead of marinating the meat, we drizzled marinade ingredients over just-cooked steak for a lighter, fresher flavor. Be warned: This one's for garlic lovers. Read more about this recipe at the Washington Post.

Grilled Tarragon Chicken With Carrots

This recipe was born of necessity -- as in, more guests than expected showed up for dinner one night when there was lots of tarragon on hand. This chicken tastes great cold, too. Read more about this recipe at the Washington Post.

Basic Roasted Chicken

Once you master the technique for roasting a chicken, stuff the cavity with cut lemons or fresh herbs, or combine butter or oil with citrus zest, garlic and herbs and spread it under the skin. Read more about this recipe at the Washington Post.

Salmon With Clams In Herb Broth

Serve this dish atop rice or pasta or with a crusty baguette. Feta cheese makes a nice garnish, as do additional fresh herbs. This recipe was featured in Root Source: Clams. It comes from Je Mange la Ville.

Deep, Dark Pork Chili

Jan and Michael Stern's Chili Nation cookbook inspired me to create this really delicious and unusual chili made with pork loin, kidney beans and a heady mix of spices. Read more about this recipe at Coconut & Lime.