Cookthink - new recipes

Couscous With Seven Vegetables

Tue, 20 Jul 2010 19:09:27 -0400

Nazha Kasraoui learned to make her couscous while growing up in Rabat. There are faster ways to make couscous, but Kasraoui prefers this age-old, multi-step method for superior results. She allows for 10 servings, but there's plenty left over.

Balsamic-Marinated Flank Steak With Salsa Verde

Tue, 20 Jul 2010 19:09:25 -0400

Because flank steak is so grainy, it needs to be cut very thin and on the bias, so make sure you have a sharp carving knife. Chef Barry Koslow serves the steak over panzanella salad.

Grilled Chocolate Crostini

Tue, 20 Jul 2010 19:09:21 -0400

These are chic, simple and not as messy as s'mores. Serve with a bowl of strawberries.

Grilled Spice-Rubbed Vidalia Onions

Tue, 20 Jul 2010 19:09:15 -0400

Here's a tip for grilling onions from "Cook's Illustrated Guide to Grilling and Barbecue" (America's Test Kitchen, 2005):.

Deconstructed Summer Borscht

Tue, 20 Jul 2010 19:09:12 -0400

Gardener Cynthia Brown thought up this recipe while she was on the way home from work. She considered making borscht but wasn't in the mood for soup, so she used vegetables and flavors featured in borscht recipes. .

Vidalia Bourbon Relish

Tue, 20 Jul 2010 19:09:10 -0400

This is the first relish Heather Shorter attempted at home. She developed it for her friend Bill Thomas, owner of the Bourbon restaurants in Washington. Boozy and rich, it is delicious on grilled pork, hamburgers or good-quality hot dogs.

Fava Bruschetta

Tue, 20 Jul 2010 19:09:08 -0400

Favas take time to prepare, so grab a glass of something (perhaps Chianti), sit on the deck and decompress. .

Frittata With Zucchini

Tue, 20 Jul 2010 19:09:05 -0400

Fabrizio Aielli likes to make this for guests at his home. It's the easiest, and some would argue best, way to make a large omelet. Small, thin zucchini have the most flavor.

Summer Garden Vegetable Gazpacho

Tue, 20 Jul 2010 19:09:02 -0400

When preparing this soup, use the freshest, most perfectly ripe locally grown produce you can find.

Grilled Succotash Pasta With Garlic Sauce

Tue, 20 Jul 2010 19:09:00 -0400

Garlic planted in gardens in October is ready to be harvested. The fresh garlic available in farmers markets is stupendous, so take advantage of its sweetness now instead of storing it. Roasting garlic makes it even sweeter.