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Thumb_13017_Sardinian Paella

Thumb_13017_Sardinian Paella

More than 400 years of Spanish occupation left Catalan influences on modern Sardinian cooking. Unlike traditional Spanish paella, this dish uses fregula instead of rice, only fresh seafood (no chorizo) and a robust fish stock. Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.

Thumb_13021_Jeane Kirkpatrick's Paella

Thumb_13021_Jeane Kirkpatrick's Paella

John Kirkpatrick has fond memories of the hours his mother spent in the kitchen making paella two or three times a year. For this recipe, she used a pan he says must have measured 2 1/2 to 3 feet wide, but the dish can be made in a roasting pan as well. Read more about this recipe in the Washington Post.

Thumb_12003_Green Curry Shellfish Soup

Thumb_12003_Green Curry Shellfish Soup

Here is a recipe for a spunky, spicy, wondrously comforting shellfish soup. Buy the shellfish listed below, or go crazy by adding squid, a few big spot prawns, or a cubed filet of a lighter white fish -- like bass, cod or tilapia. Read more about this recipe at hogwash.

Thumb_8168_Thai Shrimp, Coconut And Mushroom Soup

Thumb_8168_Thai Shrimp, Coconut And Mushroom Soup

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_7774_Asian Mussels

Thumb_7774_Asian Mussels

Mussels stand up well to strong Asian flavors like ginger and lemongrass -- and are surprisingly easy and fast to prepare at home. Be sure to discard any mussels that are open before cooking, or closed once steamed.

Thumb_7444_Broiled Thai Shrimp

Thumb_7444_Broiled Thai Shrimp

Broiling is an often overlooked, easy way to quickly cook shrimp. The full range of Thai tastes and flavors in this dish really stand up to the brininess of the shrimp without overwhelming their pleasantly marine bite.

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_7773_Mussels With Shallots, Thyme And White Wine

Thumb_7773_Mussels With Shallots, Thyme And White Wine

Don't be fooled by how fancy they look — mussels are the ultimate easy seafood. Clean them, sauté them, steam them up, and presto. You'll have a dish everyone will "oooh" over.

Thumb_9819_Shrimp And Grits

Thumb_9819_Shrimp And Grits

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_7793_Farfalle With Shrimp, Asparagus And Parmesan

Thumb_7793_Farfalle With Shrimp, Asparagus And Parmesan

The Italians don't believe in adding cheese to fish dishes, but we find it adds excitement to this shrimp pasta made with asparagus, tomato purée and lemon zest. Be sure to season this dish with lots of freshly ground black pepper.

Thumb_4625_Spicy Penne With Shrimp And Mint

Thumb_4625_Spicy Penne With Shrimp And Mint

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_10253_Sauteed Shrimp With Tomato, Feta And Basil

Thumb_10253_Sauteed Shrimp With Tomato, Feta And Basil

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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