Cookthink

I've always looked with abject horror at condensed soup-based dishes topped with canned (!) onions. But I love a cooking challenge so I decided to make a green bean casserole that I would actually enjoy.

Fried Green Tomato Salad With Sweet Chili Dressing

This Fried Green Tomato Salad with Sweet Chili Dressing was so satisfying that I have a feeling that many of our tomatoes this season will be plucked before ripening. Read more about this recipe at Steamy Kitchen.

Green Salad with Shrimp Fritters and Dijon-Sesame Dressing

Baby shrimp are sweeter than regular shrimp, and brinier. They make a perfectly lovely dinner pan-fried in little fritters and paired with good lettuce and a soy-based dressing with some bite. Read more about this recipe at Jess Thomson's hogwash.

Lobster Mac And Cheese

You can buy uncooked lobster tails at the market and just remove the meat from the shell. Or, if you are buying a whole lobster, I've found it easier to steam or boil it for 1 minute exactly, drain and then remove the meat. Read more about this recipe at Steamy Kitchen.

Panko-Crusted Soft Shell Crab With Ginger Ponzu Sauce

Panko, Japanese bread crumbs, are the roughly shaped bread crumbs used to create light, airy, and extra-crunchy coating on fried foods, especially on these soft shell crabs. Read more about this recipe at Rasa Malaysia.

Crispy Tofu With Citrus Soy

For this Crispy Tofu with Citrus Soy, I used panko bread crumbs, ginger, orange, lemon, and of course, my Citrus Salt. Read more about this recipe at Steamy Kitchen.

Balkan Plum Dumplings

Fall is the season of the small, dusky purple Italian prune plum, or sljiva. Dumplings made from pitted plums can be served with Turkish coffee -- or with plum brandy, otherwise known as sljivovica, or slivovitz. Read more about this recipe at the Washington Post.

Pecan-Crusted Tilapia with Honey Glaze

So it was a challenge to come up with a non-fishy fish dish that my husband would like. I needed something mild, and something sweet to coat the fish too. The result was scrumptious. Read more about this recipe at Steamy Kitchen.

Baked Tomatoes With Spinach-Sundried Tomato Crust

This is one of those infinitely versatile toppings – keep it in mind for when you have spinach that’s about to go bad. Or make it in big batches, and use some to top tomatoes, and freeze smaller portions to top baked fish, chicken, or halved zucchini, or to add crunch to a meaty stuffing for peppers or mushrooms. Read more about this recipe at hogwash.

Szechuan Pork Chops

This recipe came from Nicole from For The Love Of Food. A play on her traditional German Breaded Pork Chops, this crunchy-peppery dish was selected as the featured recipe for the Root Source Challenge: Pork Chops. You can read more about this recipe at For the Love of Food.

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.

Baked Crab Cakes

These easy baked crab cakes are certainly hefty, yet light on the filling. Slip them under the broiler before serving to create an extra-crisp crust. Read more about this recipe at the Washington Post.