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Thumb_19257_Barley Risotto With Broccoli Raab

Thumb_19257_Barley Risotto With Broccoli Raab

Earthy pearl barley gets soft and creamy when cooked this way -- and pairs beautifully with broccoli raab. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_4658_Mushroom And Miso Soup

Thumb_4658_Mushroom And Miso Soup

This classic Japanese soup with miso paste and shiitake mushrooms is eaten any time of day. But if you're not a miso-in-the-morning kind of person, it is a healthy light lunch or part of a filling and umami-filled dinner. 

Thumb_5368_Tortellini In Soy And Lemongrass Broth

Thumb_5368_Tortellini In Soy And Lemongrass Broth

This is an Asian take on the classic Italian tortellini in broth. We love the combination of earthy mushroom tortellini and aromatic lemongrass and ginger, but pork, beef or vegetable dumplings would work too.

Thumb_19060_Creamy Carrot Soup With Caramelized Carrots

Thumb_19060_Creamy Carrot Soup With Caramelized Carrots

This soup has a lovely smooth texture, thanks to the addition of a potato. In fact, you would swear it has cream, but it contains not a drop.

Thumb_4666_Okra And Tomato Ragout With Rosemary

Thumb_4666_Okra And Tomato Ragout With Rosemary

Add some rice or quinoa, and this ragout of okra, tomatoes, and rosemary makes a great one-dish summer meal.

Thumb_4773_Sauteed Collard Greens With White Beans And Lemon Zest

Thumb_4773_Sauteed Collard Greens With White Beans And Lemon Zest

To prep the collard greens, fold each leaf in half and slice off and discard the stem. Stack all the leaves together, and thinly slice them crosswise.

Thumb_8618_Pasta And White Bean Soup

Thumb_8618_Pasta And White Bean Soup

This pasta and white bean soup is filling enough to make a light supper on its own or with a green salad. You can substitute any small pasta for the ditalini.

Thumb_17845_Ecuadorean Fish, Squash And Legume Bisque

Thumb_17845_Ecuadorean Fish, Squash And Legume Bisque

Fanesca is an Ecuadorean soup that is traditionally served during Holy Week. The unique combination of flavors result in a rich and creamy bisque. Read more about this recipe at the Washington Post.

Thumb_4712_Red Lentils And Rice With Caramelized Onions

Thumb_4712_Red Lentils And Rice With Caramelized Onions

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_7586_Sauteed Potatoes And Mushrooms With Rosemary

Thumb_7586_Sauteed Potatoes And Mushrooms With Rosemary

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_18121_Veal Roast With Braised Radishes

Thumb_18121_Veal Roast With Braised Radishes

In this dish, veal is roasted until tender but not falling apart, and is brightened by red wine and tomatoes. A few dried herbs rubbed onto the veal roast before cooking lightly perfume the entire dish.

Thumb_9099_English Vegetable Soup

Thumb_9099_English Vegetable Soup

This classic vegetable soup can be made in any season and is flavorful enough for vegetarians and omnivores even when prepared with vegetable stock. Use fresh green beans when avalable, or frozen if not. 


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