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Thumb_8862_Scallion And Radish Soup

Thumb_8862_Scallion And Radish Soup

This is a perfect early-spring soup made from the first promising notes out of the garden. It is pretty too. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_10890_Chocolate Sorbet

Thumb_10890_Chocolate Sorbet

This is delicious sorbet can be made without an ice-cream maker (though ice-cream makers turn out perfectly fine sorbets). You'll need to leave enough time for it to freeze, so start the process well in advance. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_13381_Duck Hash

Thumb_13381_Duck Hash

I always end up with leftover duck, like when I make this Duck Breast Salad. Duck hash is a succulent and unexpected dish that's festive enough for company and a perfect solution to leftovers. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_8868_Cumin Mushrooms

Thumb_8868_Cumin Mushrooms

Speared on toothpicks, these make a great cocktail snack. As a vegetable, they go particularly well with fish. Carrots can be prepared the same way. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_8850_Duck Breast Salad

Thumb_8850_Duck Breast Salad

This cold fowl salad is both pretty and good. You could substitute chicken if you wanted. Use the enriched stock for a soup or freeze it for later use. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_8849_Raw Scallops with Avocado

Thumb_8849_Raw Scallops with Avocado

This is a particularly delicious seviche. Don't substitute bay scallops for the sea scallops; they are too sweet. A dry Gewürztraminer thoroughly chilled holds up to this dish. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_8866_Carrot And Potato Puree

Thumb_8866_Carrot And Potato Puree

This is not only a recipe; it is also a model for countless combined vegetable purees. Other good combinations are turnip and potato, celery root and potato, beet and potato -- vary the seasonings to suit. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_8858_Smoked Salmon With Pink Peppercorns

Thumb_8858_Smoked Salmon With Pink Peppercorns

Recently, there has been a big brouhaha about pink peppercorns. I like the way they look and taste. If they bother you, avoid this recipe. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

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_8844_Ginger Ice Cream

Thumb_8844_Ginger Ice Cream

Fabulously rich, with the contrast of the fresh ginger bite. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_8523_Parsley Soup

Thumb_8523_Parsley Soup

I developed this recipe for a class I taught with James Beard in San Francisco. I wanted students to realize that parsley is not a tasteless garnish but a taste-rich ingredient. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_8843_Penne A La Vodka

Thumb_8843_Penne A La Vodka

I worked out this version of this trendy dish using a spicy Hungarian paprika paste. I think it tastes smoother and better. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.


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