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Thumb_7375_Classic BLT

Thumb_7375_Classic BLT

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_7383_Bacon, Slaw and Tomato Sandwich

Thumb_7383_Bacon, Slaw and Tomato Sandwich

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_19080_Split Pea Soup

Thumb_19080_Split Pea Soup

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_9257_Bacon And Kale Gratin

Thumb_9257_Bacon And Kale Gratin

Red Russian Kale is gorgeous, with its deep emerald-green leaves and red ribs, but like most grown-up kale, it’s most tender when it’s cooked a long time. Read more about this recipe at hogwash.

Thumb_4993_Quiche Lorraine

Thumb_4993_Quiche Lorraine

This is a classic quiche - rich and creamy, with that delightful crunch of bacon mixed through.  Of course, you can make your own crust, but the store-bought ones work out fine.

Thumb_7904_Braised Mustard Greens With Bacon And Shallots

Thumb_7904_Braised Mustard Greens With Bacon And Shallots

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_11109_Spinach And Tomato Salad With Bacon Vinaigrette

Thumb_11109_Spinach And Tomato Salad With Bacon Vinaigrette

The deep green of spinach holds up much better than lighter greens to this bacon vinaigrette - and the tomatoes give the whole thing a wonderful sweetness.

Thumb_8080_Frisee With Warm Bacon Vinaigrette

Thumb_8080_Frisee With Warm Bacon Vinaigrette

The slightly prickly and bitter frisée, technically an endive and member of the chicory family, is a beautiful contrast to richer dishes, and goes so well with this dark and smoky bacon vinaigrette.

Thumb_14345_Coq Au Vin

Thumb_14345_Coq Au Vin

Coq au vin is a classic French stew that used to mean rooster, or cock, cooked in wine. Old birds who'd been kept around for years needed to be braised slowly to soften up their meat, and the sauce for the dish was thickened with the cock's blood. These days, we use chicken when making a coq au vin, and a roux to thicken the sauce.

Thumb_6872_Quick Hoppin' John

Thumb_6872_Quick Hoppin' John

Here's a quick version of the classic hoppin' john that uses canned beans instead of dried. The bacon compensates for the smoky flavor that you'd get by cooking dried peas for a long time with a ham hock. For a heartier dish, cook the rice with a tablespoon of butter.

Thumb_5434_Avocado With Bacon Vinaigrette

Thumb_5434_Avocado With Bacon Vinaigrette

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_7380_Bacon, Avocado and Tomato Sandwich

Thumb_7380_Bacon, Avocado and Tomato Sandwich

Why would you mess with a classic BLT by adding some slices of avocado? The real question is, why would you not? The combination of the creamy avocado and the crisp bacon is more than good. It's mouthwatering, delicious, divine.


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