Cook A Thing
Roasted Cauliflower with Pine Nut, Raisin, and Caper Vinaigrette
seriouseats.com
Simple roasted cauliflower gets dressed up with a sophisticated vinaigrette.
submitted by Cook A Thing
Pullman Loaf
seriouseats.com
If you're not familiar with it, a pullman pan (also known as a pain de mie pan) has a lid. Rather than having the flared sides of a typical bread pan, this one has straighter sides.
submitted by Cook A Thing
Sour Cherry Slab Pie
smittenkitchen.com
Continuing my summer fascination with any and all fruit desserts with goofy names, not two minutes after I discovered the existence of slab pie, I was fixing to make it.
submitted by Cook A Thing
Lemon Cake
smittenkitchen.com
I have been making this cake for well over a decade and still consider it the height of lemon pound cake achievement; it’s perfect for host gifts, brunches, summer picnics, and more.
submitted by Cook A Thing
Sourdough Crackers
kingarthurflour.com
Here's the perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly.
submitted by Cook A Thing
Date Breakfast Squares
smittenkitchen.com
When I was supposed to be pondering turkey this week, I instead went down a date bar rabbit hole.
submitted by Cook A Thing
Black Bean Brownies – No Flour Required!
chocolatecoveredkatie.com
These super healthy black bean brownies are the ultra fudgy and decadent chocolate treat.
submitted by Cook A Thing
Summer Southern Succotash
cooking.nytimes.com
This dish is ideal for summer, when the tomatoes are overflowing. Dr. Harris loves to use okra in the place of beans, which are often an ingredient in succotash dishes.
submitted by Cook A Thing
Classic Banana Bread
seriouseats.com
The key to making the best-tasting banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.
submitted by Cook A Thing
Miso Salmon
justonecookbook.com
Marinated in a sweet and savory miso sauce, this Miso Salmon recipe makes a delicious weeknight meal. Enjoy with Japanese ginger rice!
submitted by Cook A Thing
Thai Red Curry Chicken
onceuponachef.com
This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.
submitted by Cook A Thing
Butternut Squash Soup
cooking.nytimes.com
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock.
submitted by Cook A Thing
Mushroom Bourguignon
smittenkitchen.com
When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things.
submitted by Cook A Thing
Vegan Chocolate Mousse
mouthwateringvegan.com
This sure is a breakthough in vegan cuisine.
submitted by Cook A Thing
Crustless Quiche
aprettylifeinthesuburbs.com
I love these kinds of recipes because they are so versatile. Basically just add ingredients you have around: use leftover ham, or cubed cooked potato, spinach, tomatoes…you name it.
submitted by Cook A Thing
Roasted Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette
seriouseats.com
The classic combination of citrus and roasted beets gets upgraded with ricotta and pistachios.
submitted by Cook A Thing
Sherry Vinegar Vinaigrette
cooking.nytimes.com
If using a strong French Dijon mustard, such as Amora, reduce the amount of mustard from 2 tablespoons to 1 tablespoon.
submitted by Cook A Thing
