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_7208_Salmon Salad With Lemon, Dill And Yogurt

Thumb_7208_Salmon Salad With Lemon, Dill And Yogurt

Combining yogurt and mayonnaise lightens up this flavorful salmon salad.  Put it on bread as a sandwich or just eat it with a fork.

Thumb_7664_Lentil, Cabbage And Potato Soup With Merguez

Thumb_7664_Lentil, Cabbage And Potato Soup With Merguez

A hearty vegetable soup is spiced up with slices of merguez sausage.  This is a great soup to make extra of and freeze for later warm eating. 

Thumb_7624_Beef Osso Buco

Thumb_7624_Beef Osso Buco

Osso buco is a classic. No matter what kind of shank you're using, the marrow-filled bones give osso buco a meaty unctuousness that's hard to get from other cuts. Wine, tomato puree and tomato paste balance that richness beautifully, and fresh thyme gives the dish a delicious woodsy aroma.

Thumb_16351_Potato-Leek Soup With Chives

Thumb_16351_Potato-Leek Soup With Chives

This classic potato-leek soup with chives is known as vichyssoise. It can be served either warm or chilled; we prefer it slightly warm. If the 1/2 cup of heavy cream is too heavy, try mixing 1/4 cup of cream with 1/4 cup of milk.

Thumb_5554_Beef, Okra And Potato Soup

Thumb_5554_Beef, Okra And Potato Soup

A great catch-all soup when you want to use up leftover okra or potatoes. You could add just about any vegetable to this soup -- winter greens, corn, squash. Always look for small, tender okra.

Thumb_8493_White Bean And Green Pea Soup With Mint

Thumb_8493_White Bean And Green Pea Soup With Mint

Minted fresh-frozen green peas enliven the white beans you found in the back of your pantry in this quick and wholesome weeknight meal. The bright herbal notes in the mint match well with the preserved springtime freshness of garden peas and the earthy richness of white beans.

Thumb_7821_Sauteed Veal Cutlets With Mushrooms And White Wine

Thumb_7821_Sauteed Veal Cutlets With Mushrooms And White Wine

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_5348_Mom’s Artichoke Sauce

Thumb_5348_Mom’s Artichoke Sauce

Whisk up this sauce to go with steamed artichokes for an elegant starter or a light summer meal. It's even better if you make it with homemade mayonnaise. For more on this recipe, read Brys' post at the Cookthink blog.

Thumb_5763_Cucumber Raita

Thumb_5763_Cucumber Raita

Raita is a common condiment to southeast asian cooking - the yogurt and cucumber can cool the palate after spicy dishes.  Try it as a side to spicy foods, or as a dip for sliced vegetables.

Thumb_13601_Sesame Oil And Green Onion Vinaigrette

Thumb_13601_Sesame Oil And Green Onion Vinaigrette

The Asian flavors in this simple vinaigrette make it suitable for a green salad or a dressing for steamed spinach. Be sure to use canola or another neutral flavored oil as olive oil will overwhelm the sesame flavor.

Thumb_5354_Orange Vinaigrette

Thumb_5354_Orange Vinaigrette

We like to think of this as a mimosa reformed as a salad dressing. The lighter, more aromatic Champagne vinegar matches up better with the orange flavor than does a traditional red or white wine vinegar. Try this with any simple salad or drizzled over a grilled piece of meat.

Thumb_21658_Shallot-Mustard Vinaigrette

Thumb_21658_Shallot-Mustard Vinaigrette

This zingy French-inspired vinaigrette made with white wine vinegar and lemon juice has a creamy texture thanks to a hit of Dijon. Use it to dress mesclun or drizzle on a halved avocado. Be sure to let the shallot steep in the acids for a full 10 minutes to soften it and mellow its bite.


Btn-next