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Thumb_7492_Steamed Artichokes

Thumb_7492_Steamed Artichokes

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_6180_Zucchini And Red Onion Ragout With Bread Crumbs And Feta

Thumb_6180_Zucchini And Red Onion Ragout With Bread Crumbs And Feta

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_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_20216_Blanched and Buttered Cauliflower

Thumb_20216_Blanched and Buttered Cauliflower

This method of cooking cauliflower is about as traditional and simple as it gets. Just enough butter and fresh parsley highlight the cauliflower's clean vegetal taste. Serve this dish right away on a warm platter.

Thumb_5223_Blanched And Buttered Asparagus

Thumb_5223_Blanched And Buttered Asparagus

Fresh asparagus doesn't need much to make it taste good. Here it's blanched until tender and rolled in butter to make a perfect spring side dish.

Thumb_7608_Braised Chicken With Fennel, Cherry Tomatoes And Capers

Thumb_7608_Braised Chicken With Fennel, Cherry Tomatoes And Capers

Braising chicken with vegetables is the simplest way to get a moist, flavorful breast. It's perfect for any combination of vegetables, spices and herbs. Let cuisine, color and texture guide you. (For example, you could take it Latin American and go with sweet potatoes, black beans and cumin.)

Thumb_8399_Braised Beet Greens With Vinegar

Thumb_8399_Braised Beet Greens With Vinegar

Beet greens are perfect for braising. A longer simmer leaves them tender and flavorful.

Thumb_7624_Beef Osso Buco

Thumb_7624_Beef Osso Buco

Osso buco is a classic. No matter what kind of shank you're using, the marrow-filled bones give osso buco a meaty unctuousness that's hard to get from other cuts. Wine, tomato puree and tomato paste balance that richness beautifully, and fresh thyme gives the dish a delicious woodsy aroma.

Thumb_4617_Pork And Quinoa With Cabbage

Thumb_4617_Pork And Quinoa With Cabbage

A big bowl of pork, quinoa, and cabbage will fill you up and keep you warm.

Thumb_21663_Braised Chicken, Zucchini, Cherry Tomato And Capers

Thumb_21663_Braised Chicken, Zucchini, Cherry Tomato And Capers

Chicken breasts braised simply with Italian flavors -- basil, capers, tomatoes and zucchini -- are succulent and freshened up with lemon juice. Serve this dish with a glass of rosé or dry Italian white wine.

Thumb_14090_Oven-Braised Beef Stew With Syrah

Thumb_14090_Oven-Braised Beef Stew With Syrah

Marinating beef in red wine and vegetables, then stewing the meat in the marinade gives this stew a rich depth of flavor. Taking the time to brown the beef deeply makes a big difference in the final dish.

Thumb_5225_Blanched and Buttered Carrots

Thumb_5225_Blanched and Buttered Carrots

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."


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