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Thumb_12030_Skirt Steak With Caramelized Shallots

Thumb_12030_Skirt Steak With Caramelized Shallots

This simple salt-and-pepper approach to steak mandates a cut of meat that is innately more flavorful than, say, tenderloin. The caramelized shallots that are imbued with thyme transform the dish into something special. Read more about this recipe at the Washington Post.

Thumb_13182_Mixed Greens With Poached Tarragon Chicken

Thumb_13182_Mixed Greens With Poached Tarragon Chicken

Don't toss the tarragon broth: After poaching (and discarding the tarragon stems), it can be cooled, covered and reserved for soup or a sauce. It'll keep in the refrigerator for up to 3 days or in the freezer for 1 month. Read more about this recipe at the Washington Post.

Thumb_10855_Chicken In Parchment With Mushrooms, Red Onion And Squash

Thumb_10855_Chicken In Parchment With Mushrooms, Red Onion And Squash

The squash adds a slight sweetness to this simple and delicate papillote. For a spicier dish, sprinkle the chicken with a little bit of red pepper flakes.

Thumb_8003_Poached Halibut With Thyme-Butter Sauce

Thumb_8003_Poached Halibut With Thyme-Butter Sauce

A perfect example of how just a few ingredients can come together for a fabulous result - some thyme, butter, light fish, and you've got your dinner. Atlantic halibut is not currently considered a sustainable fish and most sold on the East Coast is in fact Pacific halibut. 

Thumb_6667_Grilled Sirloin Steaks

Thumb_6667_Grilled Sirloin Steaks

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."

Thumb_9801_Pan-Roasted Strip Steaks

Thumb_9801_Pan-Roasted Strip Steaks

The strip steak, also referred to as striploin and shell steak, is one of the most tender and tasty cuts of beef.  This oh-so-simple preparation is perfect for bringing out all its flavor with minimum fuss.

Thumb_6454_Broiled Chicken Kebabs

Thumb_6454_Broiled Chicken Kebabs

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."

Thumb_8828_Pan-Seared Chicken With Two Olive Tapenade And Sundried Tomato Cream

Thumb_8828_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.

Thumb_9520_Southern Boiled Shrimp

Thumb_9520_Southern Boiled Shrimp

Here's a simple way to enjoy the best fresh shrimp you can find. Crab boil gives them southern flavor, and quick cooking keeps them moist. Keep the shrimp on ice until you're ready to drop them into the pot.