Log in to  your Cookthink account !

Give us the email address you used to sign up with to Cookthink!

close

what about one of these?

Thumb_17233_Sauteed Soft-Shell Crabs With Hazelnuts

Thumb_17233_Sauteed Soft-Shell Crabs With Hazelnuts

Many people think Patrick O'Connell is the best chef in the country. His version of soft-shell crabs bursts with flavor; the beans are a nice complement. Read more about this recipe at the Washington Post.

Thumb_19319_Lemon Chicken Couscous

Thumb_19319_Lemon Chicken Couscous

Using leftover sauce from roasted lemon-coriander chicken speeds up this delicious Moroccan-inspired recipe for lemon couscous with chicken and vegetables. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21814_Baked Brie

Thumb_21814_Baked Brie

Salty, sweet and savory, all at once. Serve this with crusty French bread, but if it's kicking off the meal, baby carrots often go with it as well, and as a dessert, a plate of plump grapes is the perfect companion.

Thumb_21778_Barbecued Shrimp

Thumb_21778_Barbecued Shrimp

These are not done on the grill, but rather get their barbecued flavor from the seasoning blend. Because this recipe makes a tasty, butter-rich sauce, serve the shrimp with lots of crusty bread for dipping, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it. 4 appetizer servings or 2 main-course servings

Thumb_14786_Basic Roasted Chicken

Thumb_14786_Basic Roasted Chicken

Once you master the technique for roasting a chicken, stuff the cavity with cut lemons or fresh herbs, or combine butter or oil with citrus zest, garlic and herbs and spread it under the skin.  Read more about this recipe at the Washington Post.

Thumb_17004_Lemon Meringue Pie

Thumb_17004_Lemon Meringue Pie

This lemon meringue pie can be covered and refrigerated for up to one week. Read more about this recipe at The Washington Post.

Thumb_21846_Brownie Scones

Thumb_21846_Brownie Scones

These scones answer the craving for dessert before 10 a. m. They will last in a covered tin at room temperature for three days and freeze well.

Thumb_8558_Blanched And Buttered Brussels Sprouts

Thumb_8558_Blanched And Buttered Brussels Sprouts

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_5229_Blanched and Buttered Green Beans

Thumb_5229_Blanched and Buttered Green Beans

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_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_4410_Pan-Steamed Corn With Thyme Butter

Thumb_4410_Pan-Steamed Corn With Thyme Butter

A little thyme, some butter, and fresh ears of corn and you have the flavor of summer in just a few minutes. I like to husk my corn into a brown paper bag on the back stoop to savor the fine weather. 

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.