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Thumb_4728_Roasted Garlic With Brie And Cranberry Preserves

Thumb_4728_Roasted Garlic With Brie And Cranberry Preserves

Mixing all-American cranberries and French Brie cheese is the kind of dish that only a Yank could dream up. Serve it with a bitter green salad on the side to balance out the richness of the cheese and the sweetness of the cranberry preserves.

Thumb_15420_Yellow Gazpacho

Thumb_15420_Yellow Gazpacho

Yellow tomatoes make this gazpacho . . . yellow. It's also chilly (if you refrigerate it for an hour or two), unctuous, full from the bread, and bright. Add more salt, pepper, olive oil or vinegar at the end to suit your taste. Substitute cilantro or basil for the parsley, too.

Thumb_19117_Simple Polenta

Thumb_19117_Simple Polenta

Italian-style polenta -- ground yellow cornmeal boiled here with water -- can be used as a bed for roasted or stewed vegetables or meats, or served on its own with good cheese and a salad. You can substitute milk if you'd like an even creamier result and can adapt the recipe by stirring in grated cheese or herbs to the cooked polenta.

Thumb_5225_Blanched and Buttered Carrots

Thumb_5225_Blanched and Buttered Carrots

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_9488_Sweet And Sour Turnip And Carrot Salad

Thumb_9488_Sweet And Sour Turnip And Carrot Salad

A peeler and a box grater turn raw turnips and carrots into a fresh, crispy, light salad. Almost any vinaigrette or dressing would work here, but this really flavorful Asian dressing brings a variety of tastes to the raw vegetables.

Thumb_10250_Shrimp, Tomato And Feta Risotto With Basil

Thumb_10250_Shrimp, Tomato And Feta Risotto With Basil

The risotto acts as a creamy base for the classic combination of shrimp, tomatoes, feta and basil. Any combination of herbs. You could do without the parmesan, but just the little bit helps bind everything together.

Thumb_10678_Whole Wheat Kale and Caramelized Onion Tart

Thumb_10678_Whole Wheat Kale and Caramelized Onion Tart

This simple appetizer tends toward pizza, but “pizza” just doesn’t capture its little mustard bite, the great herby fennel flavor, or the way the kale dries out and crisps in the oven. Read more about this recipe at hogwash.

Thumb_11375_Pulled Pork And Black Bean Burritos

Thumb_11375_Pulled Pork And Black Bean Burritos

When we have any leftover meat, we tend to make burritos with it. Because it has so much flavor on its own and is already the right size, pulled pork is made for burritos. You could surround it with any number of ingredients. Here, we chose pretty straightforward (but delicious) burrito ingredients.

Thumb_16748_Lemon Maple Scones With Clotted Cream

Thumb_16748_Lemon Maple Scones With Clotted Cream

These lightly flavored scones are really quick to make fresh for afternoon tea or a nice weekend breakfast. Read more about this recipe at Vegan YumYum.

Thumb_19150_Curried Shellfish Soup

Thumb_19150_Curried Shellfish Soup

This recipe has its origins in Pescara, a port city in Italy’s Abruzzo region. Known as Zuppa di Frutti di Mare al Farouk, it is named after the deposed king of Egypt, who fled to Italy in 1952.

Thumb_19663_Rib Roast Of Beef With Braised Wild Mushrooms

Thumb_19663_Rib Roast Of Beef With Braised Wild Mushrooms

Use leftover roasted meat to make cold roast beef with two sauces and leftover braised wild mushrooms to make chicken and mushroom stew. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_20889_Feta-Crusted Rack Of Lamb

Thumb_20889_Feta-Crusted Rack Of Lamb

Cooking a rack of lamb is both easy and delicious; let the butcher French the bones for you for a more elegant presentation. Make sure that the lamb is room temperature before browning so that it roasts properly.


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