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Thumb_20340_Feijoada

Thumb_20340_Feijoada

Feijoada is a hearty Brazilian stew starring pork and black beans. Usually served with rice, stir-fried collard greens, a cassava flour dish called farofa and sliced oranges, it is the traditional Saturday meal. If using canned black beans, add them after the pork chops and vegetables have finished cooking.

Thumb_16439_Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp

Thumb_16439_Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp

Paella requires a bit of work, but digging into a fragrant bowl of perfectly spiced rice, chicken and seafood makes it worth the effort.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_20549_Smoky Black Bean And Ham Bone Soup

Thumb_20549_Smoky Black Bean And Ham Bone Soup

There is something dramatically appealing about the deep, inky color of black beans. Their rich, earthy flavor and velvety texture seems a perfect match for the salty smoke of ham in this black bean version of split pea soup.

Thumb_13897_White Bean Soup With Sausage

Thumb_13897_White Bean Soup With Sausage

This soup is creamy (without cream) and hearty, perfect comfort food for a chilly evening. It’s delicious with sausage, but just as lovely without, especially with a drizzle of truffle oil. Read more about this recipe at Cook & Eat.

Thumb_11120_Portuguese Razor Clam Rigatoni

Thumb_11120_Portuguese Razor Clam Rigatoni

This hearty pasta is inspired by the Portuguese-style clam chowder popular at Cape Verdean spots on Cape Cod. If linguica or razor clams aren’t available, substitute any spicy sausage or regular chopped clams. Read more about this recipe at hogwash.

Thumb_10146_Chicken In Parchment With Chorizo, Carrots And Cabbage

Thumb_10146_Chicken In Parchment With Chorizo, Carrots And Cabbage

Chorizo is so delicious and smoky - it adds cupfulls of flavor with only a little extra meat.  The cabbage helps fill out the dish.

Thumb_10993_Chorizo, Black Bean And Cheese Quesadillas

Thumb_10993_Chorizo, Black Bean And Cheese Quesadillas

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_8682_Lentil Soup With Chorizo And Potatoes

Thumb_8682_Lentil Soup With Chorizo And Potatoes

This hearty, spicy soup will warm you all the way through. The potato is really for body. If you want to a thicker, chunkier soup, add one more.

Thumb_10788_Black Beans And Rice With Chorizo, Peppers And Onions

Thumb_10788_Black Beans And Rice With Chorizo, Peppers And Onions

Here's a Spanish-influenced variation on beans and rice. The red and yellow peppers give good color contrast, and their sweetness balances the spiciness of the sausage.

Thumb_11958_Grilled Baby Red Snapper

Thumb_11958_Grilled Baby Red Snapper

Oil the grill really well, then lay the oiled and seasoned fish on the grill. Press flat, then leave it alone. Grill the fish last to keep its flavor from permeating the other dishes. You can substitute cockles for clams. Read more about Barry Koslow's recipe in the Washington Post.

Thumb_18967_Choucroute Garnie

Thumb_18967_Choucroute Garnie

Choucroute garnie is a classic French and German dish of sauerkraut and sausages braised together with white wine and spices. It's often served with boiled red potatoes and lots of chopped fresh parsley. Serve with a glass of chilled Alsatian white wine or a cold beer.

Thumb_16147_Beer-Braised Sausages With Sauerkraut

Thumb_16147_Beer-Braised Sausages With Sauerkraut

This dish is the kind of rustic, nourishing grub that tastes right on a cold winter's night. Use leftovers to make a hearty pasta. This recipe is part of Andrew Schloss's Sunday Dinners.


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