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Thumb_9177_Chicken Ragout With Tomatoes, Herbs And Mushrooms

Thumb_9177_Chicken Ragout With Tomatoes, Herbs And Mushrooms

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_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_12628_Bouillabaisse

Thumb_12628_Bouillabaisse

Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.

Thumb_17711_Corn And Black Bean Gumbo

Thumb_17711_Corn And Black Bean Gumbo

Use up leftover barbecued chicken and grilled corn to make a whole new gumbo. Or just use canned roasted corn and a rotisserie chicken from the supermarket. This recipe is part of Andrew Schloss's Sunday Dinners.