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Thumb_5756_Creamy Garlic Mashed Potatoes

Thumb_5756_Creamy Garlic Mashed Potatoes

Mashed potatoes are the ultimate comfort food - adding in garlic and extra cream just makes them even better.  If you happen to have roasted garlic on hand, that is also delicious - just mix it in at the end.

Thumb_12794_Simple Whole Wheat Couscous

Thumb_12794_Simple Whole Wheat Couscous

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_11402_Shrimp Tacos With Cabbage, Avocado, Feta And Cilantro

Thumb_11402_Shrimp Tacos With Cabbage, Avocado, Feta And Cilantro

The sweetness of the shrimp goes great with the brininess of the feta, the creamy avocados and the spicy jalapeƱos. You might add some sour cream on top, too.

Thumb_4556_Grilled Chili-Cumin Pork Tenderloin

Thumb_4556_Grilled Chili-Cumin Pork Tenderloin

Pork tenderloin is great on the grill.  Just be sure to tie in the ends so they don't dry out before the thicker center is cooked. Letting it sit for several minutes before cutting keeps the juices where you want them: in your tenderloin. 

Thumb_7733_Grilled Strip Steaks

Thumb_7733_Grilled Strip Steaks

Straight-up grilled steaks can be mouthwatering, as long as you're careful not to not over-cook them. Put your meat thermometer in easy reach and remove the steaks from the heat when they are slightly under temperature. They will finish cooking while you let the meat rest.

Thumb_7238_Beef, Radicchio And Green Bean Salad With Chile-Lime Dressing

Thumb_7238_Beef, Radicchio And Green Bean Salad With Chile-Lime Dressing

This is a reasonably light (but filling) salad-as-meal, with all the parts playing beautifully off of each other. For a spicier salad, use a full serrano or some other hot pepper, but don't use too much or you'll overpower the dressing.

Thumb_8852_A Winter Chicken

Thumb_8852_A Winter Chicken

This is really a fricassee (creamed chicken with the bone in) with some available-in-winter vegetables concealed in ivory splendor in the ivory sauce. Unusual and very good. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_16147_Beer-Braised Sausages With Sauerkraut

Thumb_16147_Beer-Braised Sausages With Sauerkraut

This dish is the kind of rustic, nourishing grub that tastes right on a cold winter's night. Use leftovers to make a hearty pasta. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_18489_Heirloom Beans And Rice With Smoked Turkey

Thumb_18489_Heirloom Beans And Rice With Smoked Turkey

Smoked turkey wings and thighs are available at Whole Foods markets and good butchers. They're a great substitute for pork or ham hocks, and have more lean meat on them.

Thumb_18480_Pumpkin Chawanmushi

Thumb_18480_Pumpkin Chawanmushi

Chawanmushi is a traditional Japanese appetizer of egg custard that’s steamed in a teacup and is flavored with soy sauce, sake and dashi. It can be eaten hot or cold. This recipe was featured in Root Source: Pumpkin. It comes from Noob Cook.

Thumb_18692_Stuffed Mushrooms With Herbed Cream Cheese

Thumb_18692_Stuffed Mushrooms With Herbed Cream Cheese

These sweet, creamy mushrooms are stuffed with vegan cream cheese, spices, parsley and cubed multigrain bread. The recipe can easily be doubled or tripled. Read more about this recipe at VeganYumYum.

Thumb_21916_Frittata With Zucchini

Thumb_21916_Frittata With Zucchini

Fabrizio Aielli likes to make this for guests at his home. It's the easiest, and some would argue best, way to make a large omelet. Small, thin zucchini have the most flavor.


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