Cook A Thing
Chicken Cutlets with Mushroom Dressing
cooking.nytimes.com
This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort.
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Mama Virginia’s Chile Verde Taco
tastecooking.com
Though they may not have charred edges from a plancha or the crispy coating of a beer batter, guisados leave a lasting impression.
submitted by Cook A Thing
Skillet Cabbage & Sausage
kitchenistadiaries.com
In between all the Thanksgiving chaos, we've still gotta eat right? I'm on a cabbage kick lately. It's an inexpensive, healthy vegetable that fills me up and is super fast to cook.
submitted by Cook A Thing
Aquafaba Meringues
cooking.nytimes.com
Follow the same rules you would for egg-white meringues to make the aquafaba version.
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Best Cocoa Brownies
smittenkitchen.com
People who really, really love chocolate are dubious about cocoa. Even if you buy the most resplendent cocoa in the world, baking things with it that taste as rich as treats with bars of 70% is a rarity.
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Mary Berry’s Chocolate Roulade
bbc.co.uk
Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather.
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Everyday Chocolate Cake
smittenkitchen.com
Chocolate gets stiffed every summer in my kitchen and this one has been no different.
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Focaccia Sandwiches For A Crowd
smittenkitchen.com
You can choose your own schedule with this bread, by proving it for 1 to 1 1/2 hours at room temperature, overnight in fridge, or 10 hours at room temperature.
submitted by Cook A Thing
Tomato, Fresh Fig and Blue Cheese Salad
cooking.nytimes.com
Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer’s sweetest staples.
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How To Make Perfect Cheesecake
thekitchn.com
Cheesecake should never be a source of anything except pure bliss.
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Sunny Lemon Bars
seriouseats.com
These lemon bars are something of a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.
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Mushrooms and Greens with Toast
smittenkitchen.com
I resisted, for once, but I think this would be lovely with some crispy eggs on top. But I’d otherwise consider this a one-pan meal.
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Chocolate and Toasted Hazelnut Milk
smittenkitchen.com
This is one of those recipes that I thought I came up with on my own (I mean, I did) but it turns out, I’m not the first one to have this inspiration because, obviously, chocolate hazelnut milk is a beautiful thing.
submitted by Cook A Thing
Shortcut Guanciale
cooking.nytimes.com
There is an edge of obsessiveness to carbonara — and I gave in to it completely by starting to make my own guanciale, the cured pig cheek central to most Italian versions of the dish.
submitted by Cook A Thing
Jollof Rice
saveur.com
SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us her family's recipe for this celebratory rice dish. Serve it with fried plantains, stewed greens, and meat or fish.
submitted by Cook A Thing
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Summer Farro Salad
food52.com
I love farro for its nutty texture, and it has the same nutritional benefits as brown rice but cooks in half the time.
submitted by Cook A Thing
