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Thumb_8491_Hot And Sour Soup

Thumb_8491_Hot And Sour Soup

Hot and Sour soup is a standard in Chinese cuisine in America.  Our recipe includes meat, but it would be equally good without it, so adapt to your own taste. Use just tofu or some extra vegetables for a one-pot meatless meal. 

Thumb_7145_Simple Glazed Carrots

Thumb_7145_Simple Glazed Carrots

If there were ever a way to get kids to eat their vegetables, it would be to give them a light glaze.  This one is made with honey, and adds that extra bit of sweetness to already sweet carrots. See step-by-step instructions and pictures at the cookthink blog.

Thumb_8223_Carrot Salad With Ginger Miso Vinaigrette

Thumb_8223_Carrot Salad With Ginger Miso Vinaigrette

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_10049_Spicy Baked Eggs With Tofu And Cabbage

Thumb_10049_Spicy Baked Eggs With Tofu And Cabbage

This is a hearty vegetarian egg bake that combines a basic Italian-inspired tomato sauce with more typically Asian combination of tofu and cabbage. The resulting dish is complex, interesting and fulfilling. If you don't have an oven-safe skillet, just pour the tofu, cabbage and sauce into a baking dish before cracking in the eggs.

Thumb_11977_Puerto Rican Clams

Thumb_11977_Puerto Rican Clams

Clams in the marketplace that gape open often do so because they are in a weakened state from being out of water for a long time. Tap on them; if they pull shut, the clams are okay to cook. If they don't respond, discard them. Read more about this recipe in the Washington Post.

Thumb_14946_Chickpea, Potato And Spinach Stew

Thumb_14946_Chickpea, Potato And Spinach Stew

This aromatic, hearty North African-inspired vegetable stew is delicious as a side to grilled or roasted meat -- or as a complete and nutritious one-pot meal on its own. See step-by-step instructions and photos at the Cookthink blog.

Thumb_17591_Whole Wheat Rotini With Mushrooms, Cannellini Beans And Green Onions

Thumb_17591_Whole Wheat Rotini With Mushrooms, Cannellini Beans And Green Onions

This is a simple, umami-rich whole grain pasta fortified with sautéed mushrooms, tomatoes, green onions and cannelini beans. Penne would work here too, but the rotini does a nice job of grabbing and holding on to the sauce.

Thumb_18351_Bay Scallops Braised In Apple Cider

Thumb_18351_Bay Scallops Braised In Apple Cider

Don't let that leftover gravy go to waste -- use all the meaty richness to braise some scallops. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_18192_Steaming Spiked Cider

Thumb_18192_Steaming Spiked Cider

Whenever I smell hot apple cider brewing, I think of the late fall and winter parties my parents threw. Read more about this recipe in Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist.

Thumb_19314_Angel Hair Pasta With Arugula Pesto

Thumb_19314_Angel Hair Pasta With Arugula Pesto

Delicate angel hair meets a pungent arugula-based pesto in this flavorful dish. Use leftover pesto to make chèvre cheeseburgers or soupe au pistou.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_20882_Spinach Salad With Feta Dressing

Thumb_20882_Spinach Salad With Feta Dressing

A Greek-inspired version of blue cheese dressing made with feta is the perfect accompaniment to baby spinach, or drizzled over Romaine, cucumbers, bell peppers or tomatoes. If using plain yogurt, decrease the milk by 1/4 cup.

Thumb_21398_Quinoa Nicoise

Thumb_21398_Quinoa Nicoise

Briny black olives, garlic and fresh chopped basil transform protein-packed quinoa into a savory side dish inspired by the South of France. This recipe is part of Andrew Schloss's Sunday Dinners.


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