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Thumb_9329_Marinated Beef And Kale Stew

Thumb_9329_Marinated Beef And Kale Stew

Marinating the beef and vegetables in red wine before cooking gives this beef stew deep, rich flavor. The kale adds vitamins, fiber and contrasting texture. Stir in a splash of red wine or a squeeze of lemon juice just before serving to brighten all the flavors.

Thumb_10203_Black Bean Dip

Thumb_10203_Black Bean Dip

This simply flavored black bean dip is quick and delicious. Add more or less Greek yogurt to adjust the dip's consistency to your taste.

Thumb_9245_Chickpeas With Merguez And Kale

Thumb_9245_Chickpeas With Merguez And Kale

Any bean is a good match with sausage, but the earthy, starchy chickpea is a particularly good canvas for a spicy sausage like merguez. The kale adds texture and makes this meal a balanced,  self-sufficient one pot.

Thumb_7405_Paprika Mayonnaise

Thumb_7405_Paprika Mayonnaise

Some paprika and cayenne really make this fresh mayonnaise worth your while mixing it up.  Spread on a sandwich or just drizzled on fresh vegetables, this spiced mayonnaise is great picnic fodder.

Thumb_11448_Strawberry Charlotte

Thumb_11448_Strawberry Charlotte

Charlottes are wonderfully old-fashioned desserts. The mold should always be lined with lady fingers (or strips of bread or brioche). When strawberries are in season, this is my favorite version. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_15914_Thai Curried Shrimp

Thumb_15914_Thai Curried Shrimp

A straightforward stir-fry, this dish is flavored with red curry paste, fish sauce and coconut milk instead of ginger and soy. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_13501_Arugula, Roasted Eggplant And Ricotta Salata Salad

Thumb_13501_Arugula, Roasted Eggplant And Ricotta Salata Salad

Larger, older eggplants have brown seeds that contain a bitter liquid. Salting eggplants removes some of this liquid and improves their flavor. In general, it's not necessary to salt smaller eggplants since they have fewer seeds.

Thumb_14250_White Cake

Thumb_14250_White Cake

For an elegant presentation, you can create a four-layer cake by splitting each layer in half. If you do that, double the amount of frosting. Read more about this recipe at the Washington Post.

Thumb_16513_Pan-Smoked Tomato Bisque With Saffron Aioli

Thumb_16513_Pan-Smoked Tomato Bisque With Saffron Aioli

With the saffron aioli and tapenade on a thin slice of baguette, the presentation is good enough to serve to guests as a main course. Read more about this recipe at The Washington Post.

Thumb_20234_Spinach Bread

Thumb_20234_Spinach Bread

Use leftover spinach mixture for seafood-stuffed pasta shells; spinach, red pepper and carrot pizza; and mushroom-stuffed veal scallops. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21920_Grilled Succotash Pasta With Garlic Sauce

Thumb_21920_Grilled Succotash Pasta With Garlic Sauce

Garlic planted in gardens in October is ready to be harvested. The fresh garlic available in farmers markets is stupendous, so take advantage of its sweetness now instead of storing it. Roasting garlic makes it even sweeter.

Thumb_21946_Passion Fruit Flan

Thumb_21946_Passion Fruit Flan

This flan has a texture that is close to that of a smooth cheesecake. MAKE AHEAD: The baked and cooled flan needs to be refrigerated in the pan overnight before inverting and serving.


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