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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_10146_Chicken In Parchment With Chorizo, Carrots And Cabbage

Thumb_10146_Chicken In Parchment With Chorizo, Carrots And Cabbage

Chorizo is so delicious and smoky - it adds cupfulls of flavor with only a little extra meat.  The cabbage helps fill out the dish.

Thumb_10227_Chicken In Parchment With Mushrooms, Zucchini And Carrots

Thumb_10227_Chicken In Parchment With Mushrooms, Zucchini And 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."

Thumb_4392_Chicken In Parchment With Potatoes, Leeks And Tarragon

Thumb_4392_Chicken In Parchment With Potatoes, Leeks And Tarragon

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_18114_Pan-Steamed Bok Choy With Soy Sauce And Ginger

Thumb_18114_Pan-Steamed Bok Choy With Soy Sauce And Ginger

Bok choy, ginger and soy sauce are a combination made in heaven - juicy and tangy. Just a quick pan-steam, and you're done with this tender veggie dish.

Thumb_12594_Mussels With Tomato, Pastis And Wine

Thumb_12594_Mussels With Tomato, Pastis And 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 "ooooh" over. With the addition of pastis, these have a decidedly Provençal flavor.

Thumb_11048_Steamed Eggplant With Asian-Style Dressing

Thumb_11048_Steamed Eggplant With Asian-Style Dressing

When steamed, eggplant takes on a tender, pillowy consistency and a clean, rich flavor. It's an ideal medium for a bold-flavored Asian-style dressing. This salad is delicious right out of the steamer or at room temperature.

Thumb_18113_Pan-Steamed Bok Choy With Soy

Thumb_18113_Pan-Steamed Bok Choy With Soy

The quick-cook technique of pan-steaming keeps the wonderful crunch of the bok choy intact while adding a little bit of umami flavor with the soy sauce. Cooking the soy sauce helps it blend with the subtle flavor of the bok choy and softens its sharp salty edge.

Thumb_19885_Cauliflower With Garlic, Parsley And Lemon

Thumb_19885_Cauliflower With Garlic, Parsley And Lemon

Cauliflower is underrated. One of the simplest ways we know to cook it -- steamed in a little water just until tender, then dressed with tons of bright, fresh flavor just before serving -- is bound to convert even those most certain of their distaste for this produce section staple.

Thumb_9179_Steamed Scallops With Fermented Black Beans

Thumb_9179_Steamed Scallops With Fermented Black Beans

After a few minutes of steaming, the scallops and enoki mushrooms are bathed in a lightly flavored broth that bursts with natural sweetness. Read more about this recipe at Rasa Malaysia.

Thumb_8258_Pan-Steamed Grouper With Pine Nut Butter

Thumb_8258_Pan-Steamed Grouper With Pine Nut Butter

Butter and pine nuts create a rich sauce for these light fish filets left tender by only a brief steaming.  Remember, good fresh or fresh-frozen fish will not smell fishy. 

Thumb_8178_Steamed Sea Bass With Miso

Thumb_8178_Steamed Sea Bass With Miso

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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