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Thumb_4818_Red Beans And Rice With Mushrooms

Thumb_4818_Red Beans And Rice With Mushrooms

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_8899_Vietnamese Chicken Noodle Soup

Thumb_8899_Vietnamese Chicken Noodle Soup

I like my pho without sriracha hot sauce or hoisin sauce, because I really enjoy the purity of the chicken broth without anything to hide its flavor and aroma. Read more about this recipe at Steamy Kitchen.

Thumb_13996_Goat Cheese Cheesecake With Balsamic-Glazed Cherries

Thumb_13996_Goat Cheese Cheesecake With Balsamic-Glazed Cherries

Out of cherry season, the cake is delicious on its own, or topped with any fruit compote. Read more about this recipe at hogwash.

Thumb_15051_Rosemary Honey Lemonade

Thumb_15051_Rosemary Honey Lemonade

The addition of rosemary makes classic lemonade a bit more sophisticated. For an extra kick, add a shot of rum or vodka and a splash of soda. 

Thumb_17671_Enchilada Grande

Thumb_17671_Enchilada Grande

A great way to use up leftover meats and vegetables is to combine them into a hearty, pre-seasoned filling for baked enchiladas. This recipe uses leftover beef brisket, but you can substitute whatever leftovers you have on hand. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_19060_Creamy Carrot Soup With Caramelized Carrots

Thumb_19060_Creamy Carrot Soup With Caramelized Carrots

This soup has a lovely smooth texture, thanks to the addition of a potato. In fact, you would swear it has cream, but it contains not a drop.

Thumb_19468_Braised Fennel With Olives And Orange

Thumb_19468_Braised Fennel With Olives And Orange

Fennel and orange have a natural affinity for each other. The briny black olives give some depth to the pairing. Use leftovers to make beef and artichoke provencale or quick bourride. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_19559_Spinach, Red Pepper And Carrot Pizza

Thumb_19559_Spinach, Red Pepper And Carrot Pizza

Use leftover spinach bread and orange braised peppers and carrots to make this quick vegetarian pizza. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_19650_Lemon Garlic Fish En Papillote

Thumb_19650_Lemon Garlic Fish En Papillote

Use leftover lemon oil from braised asparagus with lemon oil to make these easy fish filets. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_20724_Blanquette of Chicken

Thumb_20724_Blanquette of Chicken

Blanquette is a homey French dish that is made here with chicken breast and vegetables in a white wine-enhanced white sauce and served over rice or sopped up with crusty bread. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21548_Basic Brandy Cobbler

Thumb_21548_Basic Brandy Cobbler

Feel free to substitute spirits, liqueurs and garnishes of your choosing. This is one drink where you literally call the shots. 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_21997_Lemon Strawberry Parfait With Almond Tuiles

Thumb_21997_Lemon Strawberry Parfait With Almond Tuiles

This recipe helps satisfy the urge for something sweet, even if it does include a tradeoff in the form of fat, given that the dessert is made with cream. A good way to bump up flavor in the absence of sugar is to rely on flavorings and extracts. This recipe used two Cook’s products: vanilla puree and strawberry extract, both available at www.cooksvanilla.com. The puree, a suspension of vanilla extract and crushed vanilla beans, is more intense than simple extract. If you don't wish to go to the trouble of finding it, use regular vanilla extract to taste. MAKE AHEAD: The lemon curd and the strawberry compote can be prepared and refrigerated up to 2 days in advance. The parfaits and tuiles can be made a day in advance. Top dessert portions with the crumbled tuiles just before serving.


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