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_7266_Spicy Tofu And Zucchini With Lemongrass, Lime And Basil

Thumb_7266_Spicy Tofu And Zucchini With Lemongrass, Lime And Basil

This is a light, spicy dish. The lemongrass gives it a more complex flavor that goes well with couscous or quinoa. Check out the "goes with..." tab on the left for more options.

Thumb_8809_Cornmeal-Crusted Tilapia Tacos with Spicy Avocado Cream

Thumb_8809_Cornmeal-Crusted Tilapia Tacos with Spicy Avocado Cream

Here’s a homemade version of Shake’n’Bake, or Shake’n’Fry, really. This dinner comes together surprisingly quickly – the sauce is just a few ingredients whirled in the food processor. For more on this recipe, visit hogwash.

Thumb_9643_Savory French Toast With Asparagus And Gruyère

Thumb_9643_Savory French Toast With Asparagus And Gruyère

Asparagus first received its aphrodisiac status from the Doctrine of Signatures. Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.

Thumb_12101_Watermelon Pizza

Thumb_12101_Watermelon Pizza

Watermelon on pizza? Indeed. This surprising dish is all about a summer mix: a little hot, a little cold, a little over-the-top, a little convenience, all with minimal fuss. Read more about this recipe at the Washington Post.

Thumb_4775_Green Beans With Basil

Thumb_4775_Green Beans With Basil

Blanched and flavored vegetables are about as easy as it gets, and the flavor pairings are infinite. This match is classic Provençal. You can blanch the beans up to a day ahead of time and refrigerate them in the towel. Then toss the beans with the warm oil and basil just before you're ready to serve them.

Thumb_15455_Chopped Summer Salad With Golden Beet Vinaigrette

Thumb_15455_Chopped Summer Salad With Golden Beet Vinaigrette

Truffle oil adds a musky flavor that is subtle enough not to overwhelm the cheese. The red beets are kept separate to keep them from bleeding into the other vegetables. Read more about this recipe at the Washington Post. 

Thumb_15484_Pecorino And Basil Fondue

Thumb_15484_Pecorino And Basil Fondue

The combination of wine, cheese and fresh herbs is suitable for chunks of zucchini or rustic bread, red bell pepper strips or potatoes, and cherry tomatoes. The fondue mixture can cook while the accompaniments are over the flame or under the broiler. Read more about this recipe at the Washington Post. 

Thumb_18767_Focaccia With Fennel, Prosciutto And Fresh Mozzarella

Thumb_18767_Focaccia With Fennel, Prosciutto And Fresh Mozzarella

Here our basic focaccia dough is adorned with fennel, prosciutto and fresh mozzarella. Substitute ham and any other cheese for the prosciutto and fresh mozzarella if you'd like.

Thumb_19060_Creamy Carrot Soup With Caramelized Carrots

Thumb_19060_Creamy Carrot Soup With Caramelized Carrots

This soup has a lovely smooth texture, thanks to the addition of a potato. In fact, you would swear it has cream, but it contains not a drop.

Thumb_19656_Microwaved Herb-Stuffed Bell Peppers

Thumb_19656_Microwaved Herb-Stuffed Bell Peppers

Use leftover microwaved rosemary risotto to make these lush microwaved stuffed peppers with grated mozzarella and fresh herbs. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_19682_Spinach Cheddar Souffle With Rouille

Thumb_19682_Spinach Cheddar Souffle With Rouille

Use leftover white sauce for blanquette of chicken, coquilles Saint-Jacques aux noix and cheesy meatloaf; leftover spinach mixture for trout florentine; and leftover rouille for cheesy meatloaf. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21194_Red And Yellow Tomato Salad

Thumb_21194_Red And Yellow Tomato Salad

Finely minced garlic is the secret ingredient that plays off the sweetness of this beautifully colored red and yellow tomato salad enlivened with fresh basil. This recipe is part of Andrew Schloss's Sunday Dinners.


Btn-next