Cookthink

Satay, probably originating in Southeast Asia, is slices or cubes of meat cooked on a skewer. Chicken, beef, and pork are all common choices. We flavored this pork version with a little brown sugar, some rice wine vinegar, and a touch of fish sauce.

Chilled Asparagus With Caper-Shallot Vinaigrette

The salty capers compliment the green flavor of asparagus really nicely - this is a great light side dish to go with a heavier main course.

Bibb Lettuce And Avocado Salad

This salad has a lot going on for having so few ingredients. The buttery lettuce and creamy avocado play off of each other while the nasal heat of the mustard and tart vinegar keep them honest. Let the shallot marinate in the vinegar for at least 10 minutes to take off its edge.

Avocado With Bacon Vinaigrette

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."

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.

Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette

This elegant salad gets its goodness from the range of flavors: sweet, earthy beets, pungent shallot, sour vinegar, sweet and sour orange, slightly bitter olive oil, meaty nuts, bitter escarole and soft, rich cheese. The varied tastes contrast with each other in a dynamic combination.

Grated Beet, Frisee, Walnut And Goat Cheese Salad

Beets are naturally colorful, and grated they look like vegetable confetti. You can use any color you like - red, golden, striped - or mix them for a Technicolor effect.

Seared Chicken Cutlets With Mushrooms

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."

Tuna, Green Bean And Potato Salad With Olives And Anchovies

This is hardly a classic salad Niçoise (no hard boiled eggs or roasted red peppers?), but this is a good starting point for variation. The saltiness of the tuna, olives and anchovies gives great flavor to the vegetables.

Chicken, Escarole And Mint Salad

There are so many vibrant flavors in this dish. You can tone up or down the spiciness to match your taste by adding less of the red pepper flakes.

Fennel And Bell Pepper Slaw With Basil

If you're craving something crunchy and light, then this is the dish for you. The fennel and cabbage are perfectly crisp, and sharply (in other words, well) dressed with bright herbs and vinegar.

Broiled Pork Kebabs With Asian Marinade

With a little prep work, and putting the pork in the refrigerator to marinate the night before, this can be a quick and delicious 30-minute meal. It also makes a great appetizer for parties.