Cookthink

Spinach And Carrot Salad With Ginger Miso 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."

Sliced Mozzarella With Black Olive Tapenade

This intensely flavored tapenade contributes umami taste, saltiness and complexity alongside slices of fresh, lactic mozzarella. Use the leftover tapenade to top toast or pan-roasted fish or meats, or as a dip for raw or blanched vegetables.

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.

Mushroom, Fennel And Parmesan Stuffing

Although any good, dense loaf of bread will do, the savory and briny flavor of olive bread works best as a match for the mushrooms and an accompanying turkey. Read more about this recipe at the Washington Post.

Miso Tuna Burgers

The trick is to chop tuna pieces fine enough so that they stick together, without turning mushy. Use a knife -- not a food processor -- and let tuna firm up in the freezer for 10 minutes beforehand. Read more about this recipe at the Washington Post.

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.

Arugula Salad With Roasted Beets And Ricotta Salata

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."

Stir-Fried Chicken, Bok Choy And Chiles With Basil

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."

Pumpkin Chawanmushi

Chawanmushi is a traditional Japanese appetizer of egg custard that’s steamed in a teacup and is flavored with soy sauce, sake and dashi. It can be eaten hot or cold. This recipe was featured in Root Source: Pumpkin. It comes from Noob Cook.

Arugula And Spring Onion Frittata

Frittatas are great at room temperature, so they are perfect for entertaining. One warning, though: Resist the urge to cut back on the oil. It's all that stands between you and a stuck-in-the-pan mess. Read more about this recipe at the Washington Post.

Egg Noodles With Peas And Parmesan

In the world of pasta sauces, it's hard to think of an easier and more universally appealing sauce than butter. Peas and parmesan are a great combination of sweet and salty.

Miso Eggplant

Broiled Japanese eggplant infused with Asian flavors makes a quick and tasty weeknight side dish or meal. Read more about this recipe at Coconut & Lime.