Cook A Thing
Sous Vide Egg Bites: Bacon & Gruyere
recipes.anovaculinary.com
Savory with bacon and rich gruyere flavor, these are easy enough to make for every day but something you could serve to guests for a decadent brunch.
submitted by Cook A Thing
Under My Panzanella, Ella, Ella, Ella…
foodwishes.blogspot.com
The key is frying the bread cubes in loads of olive oil, in a skillet, which obviously makes them crispy, but the healthful fat also soaks in and renders them semi-waterproof, or should I say dressing-proof.
submitted by Cook A Thing
andalusian Gazpacho
seriouseats.com
You can serve the soup as is with a drizzle of olive oil, sherry vinegar, and a sprinkle of chives and ground black pepper, or you can add a few diced vegetables back to the smooth base for texture.
submitted by Cook A Thing
Meyer Lemon Tart
cooking.nytimes.com
The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief.
submitted by Cook A Thing
Steak Carpaccio Salad
seriouseats.com
By treating steak carpaccio more like an actual salad, instead of arranging each component separately on the plate, you'll ensure that everything is dressed and seasoned properly before it even gets to the table.
submitted by Cook A Thing
Thai Red Curry Paste
saveur.com
This is one of the most versatile and flavorful curry pastes found in Thai cuisine.
submitted by Cook A Thing
Crustless ‘quiche’
cooking.nytimes.com
If, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go.
submitted by Cook A Thing
Meat and Potato Skillet Gratin
cooking.nytimes.com
This hearty, wintry dish has a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven.
submitted by Cook A Thing
Espresso-chocolate Shortbread Cookies
smittenkitchen.com
In my mind, there are few higher callings in the baking world than cookies, and simply no higher cookie callings than shortbread.
submitted by Cook A Thing
Blackberry-blueberry Crumb Pie
smittenkitchen.com
Look, I too enjoy the look of a stunning, woven lattice of a pie lid. Chevron, braided, plaid and twisted ribbon spirals too. I am not immune to the charms of elaborate pate brisee crafts.
submitted by Cook A Thing
Lacy Brown Butter and Ricotta Cookies
seriouseats.com
These thin and lacy cookies are oh-so-slightly crisp around the edges, with chewy middles that are nutty and rich—eating them is like mainlining brown butter.
submitted by Cook A Thing
Chocolate Chip Meringue Cookies
gimmesomeoven.com
These chocolate chip meringue cookies are simple to make, healthier, and melt-in-your-mouth delicious!
submitted by Cook A Thing
Chocolate Peanut Butter Icebox Cake
smittenkitchen.com
Once upon a time there was a boy and a girl, happy and in love. He liked chocolate and cheesecake and peanut butter and coffee and she, rather luckily for him, liked to bake.
submitted by Cook A Thing
This One-pot, No-roux Macaroni and Cheese Is Crazy Creamy
skillet.lifehacker.com
I am an equal opportunity macaroni eater. I like it baked. I like it made with a roux. I even like it out of the blue box.
submitted by Cook A Thing
Cannellini Bean Salad with Shaved Spring Vegetables
cooking.nytimes.com
Like pasta, cannellini beans are a good staple to have on hand in a city kitchen pantry, and an hour of gentle simmering is usually all it takes.
submitted by Cook A Thing
Better Chocolate Babka
smittenkitchen.com
Inadvertently, this has become Festivus week on Smitten Kitchen, wherein I air my grievances at past recipes and exhibit what I hope can be passed off as “feats of strength” in reformulating them for modern times.
submitted by Cook A Thing
