Log in to  your Cookthink account !

Give us the email address you used to sign up with to Cookthink!

close

what about one of these?

Thumb_13785_Bee Cheese

Thumb_13785_Bee Cheese

You’ll need to start this crocked cheese a few days before you plan to use it. Be sure to pick up a cheese crock or jar before you start. Read more about this recipe at Cook & Eat.

Thumb_14040_Basic Grilled Burger

Thumb_14040_Basic Grilled Burger

Be gentle when forming these burgers into patties, so they maintain a light texture. Tony Rosenfeld prefers thin patties, as they cook quickly and are easier to eat. If you prefer thicker burgers, just add a minute or two to the cooking times. Read more about this recipe at the Washington Post.

Thumb_20370_Country-Style Pork Terrine

Thumb_20370_Country-Style Pork Terrine

This is a no-holds-barred pork terrine: it is the pig’s liver that gives the dish its distinct flavor, so don’t leave it out or replace it. Read more about this recipe in Fat: An Appreciation of a Misunderstood Ingredient, With Recipes.

Thumb_8569_Pan-Roasted Veal Chops

Thumb_8569_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. 

Thumb_8612_Toasted Baguette Slices With Olive Oil

Thumb_8612_Toasted Baguette Slices With Olive Oil

It doesn't get simpler than this - good bread with olive oil.  Use toasted baguette as a basis for a fabulous sandwich or crostini, or just eat it plain.