Cook A Thing
Crispy Oven Pulled Pork
smittenkitchen.com
I wanted the pulled pork recipe on this site to have all of that, but designed with barbecue-style sandwiches in mind, no smoker required.
submitted by Cook A Thing
Eggs In Purgatory, Puttanesca-style
smittenkitchen.com
Before you know it, the whites are set and a little lacy in the flames of sauce, the centers runny and intact, and you’ve mastered another 15-minute meal.
submitted by Cook A Thing
How To Make Classic Thousand Island Dressing
thekitchn.com
Fact: Homemade salad dressings are better. They are fresh, lively, and easy to customize.
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Skillet Buttermilk Cornbread with Corn
thespruce.com
This basic skillet cornbread is made with fresh corn or frozen thawed corn kernels. The corn gives the cornbread extra flavor and texture.
submitted by Cook A Thing
The Ultimate Pot Roast
saveur.com
A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels.
submitted by Cook A Thing
Adam’s Sunday Square (sicilian Pizza)
margotspizza.com
I just called it Sunday Square because I happened to bake it on a Sunday and it’s a “square” pie. And I like alliteration.
submitted by Cook A Thing
Freds’ Chicken Salad with Balsamic Dressing
cooking.nytimes.com
This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York.
submitted by Cook A Thing
Chanterelles On Toast
cooking.nytimes.com
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up.
submitted by Cook A Thing
Spinach and Chickpeas
smittenkitchen.com
First off, this dish is not called “spinach and chickpeas”, it is espinacas con garbanzos.
submitted by Cook A Thing
Beef, Bean, and Beer Chili
foodwishes.blogspot.com
As the legend goes, someone was making a batch of chili one day, while drinking too much beer, and due to a series of unfortunate events, a bottle was dropped into the pot.
submitted by Cook A Thing
Rhubarb Snacking Cake
smittenkitchen.com
Almost every year, as soon as the weather gets warm, I become obsessed with a simple, single layer cake that can be made in little time and that I promise will be all you need to be welcome at any picnic/barbecue/cook out/pot-luck that summer.
submitted by Cook A Thing
Chickpea and Butternut Squash Stew
marthastewart.com
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew.
submitted by Cook A Thing
Chef John’s Lasagna
allrecipes.com
There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed.
submitted by Cook A Thing
Olive Oil Mashed Potatoes
cooking.nytimes.com
These mashed potatoes are extremely easy to make, and have the added benefit of being vegan.
submitted by Cook A Thing
Paula Wolfert’s Roasted Vegetables with Garlic and Herbs
cooking.nytimes.com
A simple treatment obtained from a woman in Corfu, an island off the coast of Greece in the Ionian Sea. It makes the best of a medley of vegetables.
submitted by Cook A Thing
Mushroom-spinach Soup with Cinnamon, Coriander and Cumin
cooking.nytimes.com
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach.
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Rainbow Potato Roast
cooking.nytimes.com
Each different type of potato here has its own distinctive flavor and texture as well as color.
submitted by Cook A Thing
