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Thumb_4618_Lentil Bruschetta With Basil And Pecorino

Thumb_4618_Lentil Bruschetta With Basil And Pecorino

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_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_6139_Spanish Garlic And Almond Soup

Thumb_6139_Spanish Garlic And Almond Soup

If you've never tried this classic Spanish soup thickened with bread and olive oil and garnished with sherry vinegar and green grapes, you're in for a delightful surprise.

Thumb_10479_Iceberg Wedges With Garlic Croutons And Green Goddess Dressing

Thumb_10479_Iceberg Wedges With Garlic Croutons And Green Goddess Dressing

For this classic salad set-up -- iceberg wedges with creamy dressing -- we used a variant of the original Green Goddess dressing, which was created in San Francisco in the early 1920s. The version most people know today is Annie's Natural's vegetarian version, which gets its nutty flavor from tahini.

Thumb_8495_Bread And Tomato Soup With Basil

Thumb_8495_Bread And Tomato Soup With Basil

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_14001_Warm Cauliflower Bruschetta

Thumb_14001_Warm Cauliflower Bruschetta

This wintry bruschetta is made with sautéed cauliflower, Kalamata olives, sundried tomatoes and bleu cheese. Anchovies give it a deeper (and nonfishy) flavor, but you can omit them. Read more about this recipe at hogwash.

Thumb_8612_Toasted Baguette Slices With Olive Oil

Thumb_8612_Toasted Baguette Slices With Olive Oil

It doesn't get simpler than this - good bread with olive oil.  Use toasted baguette as a basis for a fabulous sandwich or crostini, or just eat it plain.

Thumb_14423_Roasted Broccoli Crostini

Thumb_14423_Roasted Broccoli Crostini

High heat gives surprisingly complex flavor to broccoli, but keep an eye on it as it browns so that it does not burn. Roasted broccoli is naturally at home sitting atop toasted garlicky bread -- and a great side for soup.

Thumb_5289_Italian Bread Salad

Thumb_5289_Italian Bread Salad

This variation on the classic panzanella is the perfect summer lunch. If you happen to have a little fresh oregano or marjoram, use that instead of the dried herbs. Leftover baguette is great in this salad, but any leftover bread will do. Not a Cookthink member? Sign up now for a free account to save your favorite recipes and build meals!

Thumb_9695_Celeriac Soup With Parsley Oil And Lancashire Cheese Toasts

Thumb_9695_Celeriac Soup With Parsley Oil And Lancashire Cheese Toasts

The parsley oil brings out the parsley/celery flavour in the celeriac and freshens the whole thing up nicely. This recipe was featured in the Root Source Challenge: Parsley. Read more about this recipe at Food Stories.

Thumb_5360_Anise Pork Sandwich With Carrots And Cilantro

Thumb_5360_Anise Pork Sandwich With Carrots And Cilantro

This is our take on the Vietnamese banh mi. It's packed with vegetables for crunch, and the star anise gives it a wonderful aroma and bite.

Thumb_9492_Caesar Salad With Toasted Croutons

Thumb_9492_Caesar Salad With Toasted Croutons

So much is made of Caesar dressing that we forget about what it dresses. The combination of crisp, cold romaine, crunchy garlic croutons and rich, umami parmesan shavings is a delicious enough base for just about any good dressing.


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