Cookthink

The trick is to chop tuna pieces fine enough so that they stick together, without turning mushy. Use a knife -- not a food processor -- and let tuna firm up in the freezer for 10 minutes beforehand. Read more about this recipe at the Washington Post.

Braised Chicken With Fennel, Cherry Tomatoes And Capers

Braising chicken with vegetables is the simplest way to get a moist, flavorful breast. It's perfect for any combination of vegetables, spices and herbs. Let cuisine, color and texture guide you. (For example, you could take it Latin American and go with sweet potatoes, black beans and cumin.)

Chicken And Sausage Gumbo

There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.

Moros Y Cristianos

One of Cuba's national dishes, Moros Y Cristianos literally means "Moors and Christians" -- a mix of black beans (the Moors) and white rice (the Christians) that is a nod to the Moorish invasion of Spain and the mélange of Caribbean, African and Spanish cultures reflected in the dish.

Herb-Roasted Chicken

There is little better than a freshly roasted chicken and this combination of fresh rosemary, thyme, and marjoram adds a wonderful boost of flavor. Pick the bones clean, then save the remains for a big pot of flavorful stock. For a tip on preparing rosemary, take a look at the article to the left.

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.

Vegan Sausage Chili with Apple and Black Beans

I made this in 20 minutes, and that included time to straighten up a bit. My lunches can get a bit weird sometimes, as I tend to rummage around and try to make something that uses up the food we have. Read more about this recipe at VeganYumYum.

Savory French Toast With Asparagus And Gruyère

Asparagus first received its aphrodisiac status from the Doctrine of Signatures. Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.