Cookthink

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Pan-Roasted Filet Mignon

The quick caramelization that this technique creates on the filet gives you a tasty brown crust, while some time in the oven lets the filet cook through without drying out. These "cute" filets are not to be taken lightly, but are easy to prepare with a simple pan-roasting.

Roasted Pork Loin With Rosemary And Fennel Seed

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Arugula, Pear, Ham And Walnut Salad

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."

Romaine, Radish And Mint Salad With Lemon Vinaigrette

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Frisee With Warm Bacon Vinaigrette

The slightly prickly and bitter frisée, technically an endive and member of the chicory family, is a beautiful contrast to richer dishes, and goes so well with this dark and smoky bacon vinaigrette.

Beef Consommé

Consommé is a classic french broth - it takes a while to make, but creates a wonderfully rich and clear liquid.

Pan-Seared Halibut with Brussels Sprouts, Leeks, and Bacon

This is my idea of a 30-minute meal: no theme, no tricks. Just a few good ingredients, cooked with care and a splash of vinegar, with time to enjoy a glass of wine while you’re at the stove. Read more about this recipe at Jess Thomson's hogwash.

Duck Hash

I always end up with leftover duck, like when I make this Duck Breast Salad. Duck hash is a succulent and unexpected dish that's festive enough for company and a perfect solution to leftovers. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

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.