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Thumb_13037_Rabbit With Prunes And Olives

Thumb_13037_Rabbit With Prunes And Olives

Rabbit is a clean, lean, sustainable meat with a delicate flavor similar to chicken (which can be substituted here). If you make this dish ahead, the flavor will only improve. Read more about this recipe in Jeanne Kelley's Blue Eggs and Yellow Tomatoes cookbook.

Thumb_16874_Roasted Pork Loin Stuffed With Prunes And Apples

Thumb_16874_Roasted Pork Loin Stuffed With Prunes And Apples

A rich combination of roast pork and fall fruit warms you through and through.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_16629_Carrot And Sweet Potato Tzimmes

Thumb_16629_Carrot And Sweet Potato Tzimmes

This dish is much chunkier than some northern tzimmes recipes; the proportion of carrot to sweet potato or yam is variable. It can be made 2 days in advance; cover and refrigerate until ready to bake. Read more about this recipe at the Washington Post.