Log in to  your Cookthink account !

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

close

We are stumped

Thumb_8096_Broiled Chicken Breasts With Blue Cheese

Thumb_8096_Broiled Chicken Breasts With Blue Cheese

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_6873_Herb-Roasted Chicken

Thumb_6873_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. 

Thumb_8317_Roasted Pears With Caramel, Creme Fraiche And Pistachios

Thumb_8317_Roasted Pears With Caramel, Creme Fraiche And Pistachios

This is a perfect spur-of-the-moment dessert for the fall and winter. Try it with any type of pear or with apples, or with a mixture of the two. 

Thumb_9931_Mushroom And Eggplant Moussaka

Thumb_9931_Mushroom And Eggplant Moussaka

Like any casserole or gratin, this dish takes some assembly. The flip side to that is that it can be done ahead of time and can feed a crowd. And although this is a vegetarian moussaka, the mushrooms are so rich and meaty you won't miss the beef.

Thumb_14065_Vegetarian Bean Burgers

Thumb_14065_Vegetarian Bean Burgers

With no measuring spoons in her Baghdad kitchen, war correspondent Jackie Spinner had to approximate the amount of the ingredients. Leftover patties can be frozen. Read more about this recipe at the Washington Post.

Thumb_14242_Chocolate Beet Cake

Thumb_14242_Chocolate Beet Cake

The sugar in beets pairs exceptionally well with chocolate, bringing out its fruity and spicy qualities like nothing else. You can use this batter to make cake or cupcakes. Read more about this recipe at Cook & Eat.

Thumb_16901_Deviled Gruyere Scones

Thumb_16901_Deviled Gruyere Scones

These scones are a wonderful alternative to crackers and cheese. Use a good, sharp Gruyere and a spicy Dijon-style mustard to give the scones a kick. Read more about this recipe at The Washington Post.

Thumb_19025_Traditional Hot Grog

Thumb_19025_Traditional Hot Grog

Grog can be drunk hot or cold, but a traditional mug of warm Grog is just as welcome during half-time at a football game as it is after a day of skiing.

Thumb_19208_Eggplant Chutney

Thumb_19208_Eggplant Chutney

This dish traditional and versatile dish can be made days ahead and refrigerated for weeks after the meal. Use leftovers to make vegetable bisteeya.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21579_Sex On The Beach

Thumb_21579_Sex On The Beach

If it's Sleazy Sex on the Beach you're after, add an ounce of Grand Marnier. Read more about this recipe on the Cookthink blog. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_21814_Baked Brie

Thumb_21814_Baked Brie

Salty, sweet and savory, all at once. Serve this with crusty French bread, but if it's kicking off the meal, baby carrots often go with it as well, and as a dessert, a plate of plump grapes is the perfect companion.

Thumb_21928_'Mato Sammidges

Thumb_21928_'Mato Sammidges

These are rich sandwiches made without bread: A combination of soft herbed cheese and bacon goes between thick slices of tomato, then the short stacks are breaded and sauteed on the stove top. Warm sammidges can be cut into quarters and served as hors d'oeuvres. For filling variations, a mix of cream cheese and blue cheese could be used (without the bacon), which would make a nice sammidge to accompany grilled steak. Replace the bacon with a thin slice of roast beef and use brie for a lunchtime sammidge, or make it meatless with homemade pesto and shavings of Parmesan cheese.


Btn-next