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Thumb_7617_Spicy Grilled Whole Chicken

Thumb_7617_Spicy Grilled Whole Chicken

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_17924_Spicy Pumpkin Seed Brittle

Thumb_17924_Spicy Pumpkin Seed Brittle

Basic nut brittle goes spicy-sweet with cayenne and cinnamon coating the pumpkin seeds, sunflower seeds and sesame seeds. Replacing the honey with corn syrup makes this candy favorite vegan. While using silpats makes for easy clean-up, greased parchment paper works just as well.

Thumb_18483_Dede's Cheese Straws

Thumb_18483_Dede's Cheese Straws

A cookie press is needed to make these savory crackers. I prefer the version that resembles a caulking gun, although a turn-crank model will do -- or an electric one for hard-core cheese straw makers! Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.

Thumb_9150_Chicken Paprikash

Thumb_9150_Chicken Paprikash

Paprikás csirke,the Hungarian name for chicken paprikash, is a traditional dish of chicken and onions seasoned with paprika. You can also make this creamy dish with other meats or fish.

Thumb_7614_Chicken And Sausage Gumbo

Thumb_7614_Chicken And Sausage Gumbo

There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.

Thumb_17409_Spicy Roasted Winter Squash With Brown Sugar

Thumb_17409_Spicy Roasted Winter Squash With Brown Sugar

Butternut, red kuri, acorn and hubbard squashes are all about the same size, and interchangeable in this recipe. Spaghetti and and butternut squash are larger, so you might only need one of those for 4-6 servings.

Thumb_13117_Jambalaya With Andouille And Shrimp

Thumb_13117_Jambalaya With Andouille And Shrimp

Don't let the fact that this is a simple, quick and straightforward version of the classic jambalya fool you -- it has tons of flavor. Andouille sausage is a typical Cajun addition, and plays well with the shrimp, but you could use any sausage you can find. Substitute fresh tomatoes for canned, too, if you like.

Thumb_10851_Cajun Rub

Thumb_10851_Cajun Rub

Rooted in cajun tradition, this basic rub doesn't skimp on cayenne pepper -- and is rounded out with ample amounts of onion and garlic powders. Rub it on ribs, pork chops, steaks or just about any cut of meat you plan to grill or roast. Try varying the amount of each spice to suit your taste.

Thumb_10842_Avocado Lemon Vinaigrette

Thumb_10842_Avocado Lemon Vinaigrette

The avocado is rich and creamy when blended up for this dressing.  Try on a simple greens salad or draped over grilled meats as a sauce.

Thumb_18115_Cucumber, Carrot And Radish Salad With Creamy Avocado Dressing

Thumb_18115_Cucumber, Carrot And Radish Salad With Creamy Avocado Dressing

This is a simple to prepare, but complex-tasting salad.  The avocado and crème fraîche go so splendidly together, you'll be pouring this dressing over all your favorite salads.

Thumb_8964_Chicken, Roasted Vegetable Soup With Lime And Cilantro

Thumb_8964_Chicken, Roasted Vegetable Soup With Lime And Cilantro

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_5448_Black Beans And Rice With Parsley

Thumb_5448_Black Beans And Rice With Parsley

This is a hearty and simple side to any meal - try it alongside spicy grilled meats.  It's also great leftover, so don't be afraid to make extra.


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