Cook A Thing
Primal Sandwich Bread 2.0
shecookshecleans.net
My biggest change was adding toasted sunflower seeds, which gave the bread a nice nutty, toasty flavor – a taste more familiar to people that enjoyed nutty breads in the past.
submitted by Cook A Thing
Exceptional Grilled Chicken
smittenkitchen.com
The chicken quantity here is relatively small; it works for our family on weeknights. You probably won’t regret doubling it.
submitted by Cook A Thing
Sourdough Banana Bread
culturesforhealth.com
Moist, rich, and delicious, banana bread is great for breakfast, snack, or dessert.
submitted by Cook A Thing
Amazingly Sweet Slow-roasted Tomatoes
cooking.nytimes.com
These don’t look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day.
submitted by Cook A Thing
Quick & Easy Crispy Tofu (25 Minutes!)
minimalistbaker.com
The fastest, easiest way to make crispy tofu for any dish. Just 4 ingredients and 25 minutes required!
submitted by Cook A Thing
Blueberry Crumb Bars
smittenkitchen.com
If there ever were a dessert worth getting ugly for, it would have to be this.
submitted by Cook A Thing
One-pot Creamy French Onion Pasta Bake.
halfbakedharvest.com
The ultimate cold weather comfort food. Think French onion soup, with the addition of pasta, a creamy sauce, and melty Gruyere cheese...so delish!
submitted by Cook A Thing
Almond-vanilla Rice Pudding
smittenkitchen.com
Can someone explain to me how we can boil some grains, like oatmeal, in milk with a little bit of sugar and mix in some dry fruit and it is called breakfast but when you do it to others, like rice, it is considered dessert?
submitted by Cook A Thing
Chef John’s Sweet Hot Mustard Slaw
foodwishes.blogspot.com
I’m not particularly picky about my coleslaws, and as long as they’re properly made, I enjoy a wide variety of flavors and combinations, but this mustard slaw may be my fav.
submitted by Cook A Thing
Potato Chip–crusted Magic Bars
epicurious.com
Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats.
submitted by Cook A Thing
World’s Best Cinnamon Raisin Bread (not Bread Machine)
geniuskitchen.com
Solid and delicious, I make them again and again.
submitted by Cook A Thing
Skillet Macaroni and Broccoli and Mushrooms and Cheese
cooking.nytimes.com
This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole.
submitted by Cook A Thing
Lentil and Chickpea Salad with Feta and Tahini
smittenkitchen.com
Tweaked, just a bit, from April Bloomfield’s A Girl and Her Pig.
submitted by Cook A Thing
Blondies, Infinitely Adaptable
smittenkitchen.com
Although I am certain the last thing anyone wants to think about today is eating, baking, desserts or the next big cooking holiday, this recipe will usher in what I hope will be a month peppered with ideas for gifty kitchen confections.
submitted by Cook A Thing
A Very Large Cinnamon Roll
tastecooking.com
With help from Dominique Ansel and the executive chef at Cinnabon.
submitted by Cook A Thing
Pineapple Upside-down Cake
smittenkitchen.com
If you’ve stopped eating pineapple-upside down cake because you were rightly scared off by the seventies wallpaper-like pattern of rubbery pineapple rings, fear not.
submitted by Cook A Thing
Menemen (turkish-style Scrambled Eggs)
splendidtable.org
After a week and a half in Turkey, this was the one dish that my sister, my wife, and I were consistently craving.
submitted by Cook A Thing
