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Thumb_10629_Chanterelle Risotto With Seared Scallops

Thumb_10629_Chanterelle Risotto With Seared Scallops

I love chanterelles, but I had never cooked with them. This creamy chanterelle risotto with seared scallops is a meal that tastes complicated, but really is quite simple once you get the hang of it (and if you don’t mind cleaning lots of different pans). Read more about this recipe at Cook & Eat.

Thumb_12403_Pan-Roasted Chicken Thighs With Chanterelle Mushrooms

Thumb_12403_Pan-Roasted Chicken Thighs With Chanterelle Mushrooms

Serve the chicken over rice, couscous -- or with some good, crusty bread to mop up the extra white wine sauce. Read more about this recipe at hogwash.

Thumb_13971_Roasted Game Hens With Cranberry-Mustard Stuffing

Thumb_13971_Roasted Game Hens With Cranberry-Mustard Stuffing

Crispy roasted game hens stuffed with wheat berries, mustard and dried cranberries make a festive cool weather dish. Read more about this recipe at hogwash.

Thumb_20889_Feta-Crusted Rack Of Lamb

Thumb_20889_Feta-Crusted Rack Of Lamb

Cooking a rack of lamb is both easy and delicious; let the butcher French the bones for you for a more elegant presentation. Make sure that the lamb is room temperature before browning so that it roasts properly.