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Thumb_10047_Orzo With Mozzarella And Mint

Thumb_10047_Orzo With Mozzarella And Mint

With so few ingredients, this simple pasta dish highlights how the creamy texture of the mozzarella and al dente bite of the orzo play off of each other. Try this with any grilled meat.

Thumb_8731_Whole Wheat Squash Ravioli With Sage Butter

Thumb_8731_Whole Wheat Squash Ravioli With Sage Butter

Emboldened by his recent foray into recipe-less gnocchi, Brys decided to try his hand at homemade whole wheat ravioli. Read more about how he developed this recipe on the Cookthink blog.

Thumb_10257_Crispy Risotto Cheese Balls

Thumb_10257_Crispy Risotto Cheese Balls

This recipe assumes that you have leftover risotto already. You can use just about any risotto recipe, as long as it is good and sticky and has sufficiently cooled. For the cheese, you want something that will melt well but is still easy to handle during stuffing. Read more about this recipe at Cook & Eat.

Thumb_10250_Shrimp, Tomato And Feta Risotto With Basil

Thumb_10250_Shrimp, Tomato And Feta Risotto With Basil

The risotto acts as a creamy base for the classic combination of shrimp, tomatoes, feta and basil. Any combination of herbs. You could do without the parmesan, but just the little bit helps bind everything together.

Thumb_12101_Watermelon Pizza

Thumb_12101_Watermelon Pizza

Watermelon on pizza? Indeed. This surprising dish is all about a summer mix: a little hot, a little cold, a little over-the-top, a little convenience, all with minimal fuss. Read more about this recipe at the Washington Post.

Thumb_9643_Savory French Toast With Asparagus And Gruyère

Thumb_9643_Savory French Toast With Asparagus And Gruyère

Asparagus first received its aphrodisiac status from the Doctrine of Signatures. Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.

Thumb_10796_Pasta With Leeks, Asparagus, Mushrooms And Fried Eggs

Thumb_10796_Pasta With Leeks, Asparagus, Mushrooms And Fried Eggs

We loved this quick weeknight pasta for its hearty vegetables and creaminess of cheese mixed with a runny fried egg. It was the featured recipe for Root Source Challenge: Egg. Congratulations to Amy and Jonny of We Are Never Full! You can read more about this recipe here.

Thumb_16105_Roasted Vegetable Fusilli With Triple-Creme Cheese

Thumb_16105_Roasted Vegetable Fusilli With Triple-Creme Cheese

This dish is a cross-cultural affair, mixing cumin, pecorino and triple-creme, corn and jalapeño peppers. Read more about this recipe at the Washington Post.

Thumb_17706_Quick Broiled Eggplant Parmesan

Thumb_17706_Quick Broiled Eggplant Parmesan

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_10958_Potato And Cheese Enchiladas

Thumb_10958_Potato And Cheese Enchiladas

In the time it takes some traditional enchiladas to bake, this shortcut preparation can make it all the way to the table, with melted cheese on top. For this dish, we like using Hatch brand enchilada sauce, which is available at Whole Foods Markets and through online purveyors. Read more about this recipe at the Washington Post.

Thumb_13497_Skillet Spoonbread Cobbler With Vegetables

Thumb_13497_Skillet Spoonbread Cobbler With Vegetables

This soufflé-like spoonbread is gussied-up cornbread -- made with corn chips instead of cornmeal for heartier flavor and texture. Add a cupful of fresh corn to the vegetable mix if available. Read more about this recipe on the Washington Post.