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Thumb_7872_Italian Wedding Soup

Thumb_7872_Italian Wedding Soup

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_10919_Sheftalia in Cyprus Pita

Thumb_10919_Sheftalia in Cyprus Pita

Sheftalia is an oval shaped meat ball that is wrapped in caul fat. Caul fat is the membrane that surrounds the stomach and is transparent, fragile, and naturally fatty. When it is finally grilled or barbecued, all the fat melts away. This recipe comes from Kopiaste, and is the featured recipe of Root Source Challenge: Pita.

Thumb_7872_Basic Meatballs

Thumb_7872_Basic Meatballs

On top of spaghetti, all covered with cheese, in a sub or in soup, or just on their own -- these little meatballs are tender and delicious. They can be rolled into balls and frozen -- just place them on waxed paper on a baking sheet to freeze individually before packing in an airtight bag.

Thumb_14036_Scallion And Ginger Pork Burgers

Thumb_14036_Scallion And Ginger Pork Burgers

Resist the urge to put these on buns -- they're great just as they are. Try to use regular ground pork -- the fat keeps the burgers moist and tender. Read more about this recipe at the Washington Post.

Thumb_4992_Pork Burgers With Avocado Dressing

Thumb_4992_Pork Burgers With Avocado Dressing

The richness of the avocado dressing is cut by the salty and slightly spicy pork burgers. Add more chipotle sauce if you want a spicier burger. We don't mention it here but sliced carrots make also make a great garnish.