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Thumb_7584_Lentil Salad With Garlic Vinaigrette

Thumb_7584_Lentil Salad With Garlic Vinaigrette

Mustard and lentils are a classically good combination (especially alongside pork). Here, the mustard and vinegar together are a great foil to the soft, creamy and earthy lentils. For a nuttier vinaigrette, replace the olive oil with walnut oil, which mixes wonderfully with Champagne vinegar.

Thumb_6899_Broiled Chicken Breasts With Mustard Parsley Crust

Thumb_6899_Broiled Chicken Breasts With Mustard Parsley Crust

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_12168_Boiled Artichokes With Dijon- Worcestershire Dipping Sauce

Thumb_12168_Boiled Artichokes With Dijon- Worcestershire Dipping Sauce

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_6668_Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette

Thumb_6668_Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette

Romaine is great for salads because it is so crunchy and juicy at the same time, and still has a bright green flavor.  We dress it up with a simple lemon vinaigrette, which would really work on any salad.

Thumb_4571_Brined Pork Chops Grilled With Mustard And Herbs

Thumb_4571_Brined Pork Chops Grilled With Mustard And Herbs

Soaking pork loin chops in a salt and fresh water brine for 45 minutes before grilling ensures that they will be exceptionally tender. Basting chops with a mixture of Dijon, olive oil and fresh marjoram, rosemary and thyme adds an herbal note and a savory tang.

Thumb_14324_Escarole And Raisin Salad

Thumb_14324_Escarole And Raisin Salad

This is a simple side salad: just chop, toss, and serve.  The raisins provide a nice sweet contrast to the escarole and vinaigrette. We like golden raisins, but certainly you could use black ones or even dried currants. 

Thumb_4769_Sauteed Chicken With Green Beans, Mustard And Rosemary

Thumb_4769_Sauteed Chicken With Green Beans, Mustard And 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_4786_Sauteed Turnip Greens With Chile Flakes And Mustard

Thumb_4786_Sauteed Turnip Greens With Chile Flakes And Mustard

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_20220_Silky Cauliflower Soup

Thumb_20220_Silky Cauliflower Soup

This simple, elegant soup has body and tang thanks to the addition of Dijon mustard and yogurt -- a welcome change from heavy cream. Puréeing the soup with a food processor won't give you the same silky uniform texture as a blender.

Thumb_6739_Grilled Herb-Mustard Chicken Breasts

Thumb_6739_Grilled Herb-Mustard Chicken Breasts

If you think grilled chicken breasts are boring, think again.  The mustard and herb glaze adds extra flavor as well as keeping the chicken nice and moist.  Use dried herbs when fresh are not on hand. 

Thumb_10011_Watercress Salad With Lemon-Parsley Vinaigrette

Thumb_10011_Watercress Salad With Lemon-Parsley Vinaigrette

Watercress has a delicate, peppery and pungent taste. It shines on its own in this salad, with Dijon mustard and lemon juice highlighting its tart flavors, and parsley complementing its bright herbaciousness.

Thumb_4699_Rack Of Lamb With Marjoram And Parsley Crust

Thumb_4699_Rack Of Lamb With Marjoram And Parsley Crust

This rack of lamb roasted with fresh herbs is elegant, simple and flavorful.


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