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Thumb_7103_Tomato, Mozzarella And Basil Salad

Thumb_7103_Tomato, Mozzarella And Basil Salad

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_6504_Brown Rice

Thumb_6504_Brown Rice

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_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_6938_Imam Bayildi

Thumb_6938_Imam Bayildi

This dish is heaven for the eggplant-lover. The roasting brings out all of an eggplant's wonderful flavor, and the large vegetable serves as a handy container for the piles of onions and tomatoes.  Imam Bayildi is a meal all on its own, but can also be paired with a simple grain. 

Thumb_7755_Braised Kielbasa With Kale

Thumb_7755_Braised Kielbasa With Kale

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_10266_Baked Strawberry Pudding

Thumb_10266_Baked Strawberry Pudding

These puddings are very quick and easy to make, and they taste like warm and moist strawberry clouds. The only drawback is how quickly the deflate, but even once "sunk" they remain light and utterly delicious. Read more about this recipe at Cook & Eat.

Thumb_10963_Classic Ladyfingers

Thumb_10963_Classic Ladyfingers

You can make ladyfingers in many sizes. The width depends on the size of the tip you use to pipe the batter through. The length you can determine by drawing parallel lines on the parchment paper. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_15916_Shredded Braised Lamb Pita Sandwiches

Thumb_15916_Shredded Braised Lamb Pita Sandwiches

Pitas are a great way to use leftover lamb. Depending on the spices you've used for the lamb, you could add any combination of vegetables and herbs to the sandwich. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_16747_Blueberry-Walnut Wild Rice Salad

Thumb_16747_Blueberry-Walnut Wild Rice Salad

Fresh berries, herbs and orange juice are recommended here. This salad may be made up to 2 hours in advance. It's a great way to use up leftover Thanksgiving turkey. Read more about this recipe at The Washington Post.

Thumb_17063_Sauerkraut Chocolate Cake

Thumb_17063_Sauerkraut Chocolate Cake

Sauerkraut is magical in chocolate cake -- and if it's puréed, nobody will guess what your secret ingredient is. The acidity increases the perception of other flavors (especially chocolate) but it also softens the gluten in the cake batter, producing the softest moistest texture you can imagine.

Thumb_18967_Choucroute Garnie

Thumb_18967_Choucroute Garnie

Choucroute garnie is a classic French and German dish of sauerkraut and sausages braised together with white wine and spices. It's often served with boiled red potatoes and lots of chopped fresh parsley. Serve with a glass of chilled Alsatian white wine or a cold beer.

Thumb_19734_Jerk Chicken

Thumb_19734_Jerk Chicken

With habanero peppers, molasses, nutmeg and ginger, this jerk recipe is a great way to jazz up grilled poultry.The mild taste of chicken breasts may not need to marinate as long as chicken thighs, but the dark meat may hold up better to the boldness of the spices.


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