Cook A Thing
Classic Cherry Clafoutis
seriouseats.com
With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests.
submitted by Cook A Thing
Lemon Cake with Fruit
bonappetit.com
Whatever you don’t finish for dessert, you should eat for breakfast.
submitted by Cook A Thing
Baked Rice with Chicken and Mushrooms
cooking.nytimes.com
This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley.
submitted by Cook A Thing
Tomato Soup
cooking.nytimes.com
This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup.
submitted by Cook A Thing
Apple Cider Doughnuts
cooking.nytimes.com
We like to throw a batch together anytime we crave the taste of autumn.
submitted by Cook A Thing
Apple Cider Caramels
smittenkitchen.com
Apple cider (sometimes called sweet or “soft” cider), as I’m referring to it here, is different from both apple juice and the hard, or alcoholic, fermented apple cider.
submitted by Cook A Thing
Pork Tenderloin Stuffed with Herbs and Capers
cooking.nytimes.com
Pork tenderloin is a lean cut that can easily dry out. But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it’s the same thickness all over helps it cook evenly.
submitted by Cook A Thing
Bean Soup
cooking.nytimes.com
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make “a tasty, reasonably healthy lunch” using ingredients available at most grocery stores
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Beef Barley Soup with Lemon
cooking.nytimes.com
With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind.
submitted by Cook A Thing
Foolproof Vegan Chocolate Coconut Ice Cream
seriouseats.com
Rich, dense, intensely chocolatey ice cream doesn't require dairy. This version uses coconut milk for a scoop that tastes just like a toasted chocolate macaroon.
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Roasted Cauliflower and Chickpea Tacos
twopeasandtheirpod.com
Cauliflower Tacos – roasted Cauliflower and Chickpeas with Lime Crema – make tonight a taco night because these healthy tacos are easy to make and SO good!
submitted by Cook A Thing
Easy Roasted Mushrooms
seriouseats.com
This recipe for mushrooms roasted in the oven results in a dish that's meaty, deeply flavored, and intensely savory.
submitted by Cook A Thing
Bolognese Sauce
foodwishes.blogspot.com
Marcella Hazan was considered the Julia Child of Italian food, and at a time when most Americans though “bolognese” was spaghetti sauce with chunks of hamburger it, Marcella taught us just how magnificent this meat sauce could be.
submitted by Cook A Thing
Balthazar’s Cream Of Mushroom Soup
smittenkitchen.com
If you want to make soup taste like more than watery vegetables, you’re going to need some volume. Balthazar’s cream of mushroom soup has over two pounds of sliced mushrooms.
submitted by Cook A Thing
All-american Beef Stew
seriouseats.com
The beef stew of my dreams starts with large tender, juicy chunks of beef coated in a sauce that is rich and intense but not heavy or muddy (and that sauce had better be clean and glistening).
submitted by Cook A Thing
Butterscotch Peaches
cooking.nytimes.com
I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food.
submitted by Cook A Thing
Modern Chicken Potpie
cooking.nytimes.com
Here's a radical notion: chicken pot pie does not have to be filled with goopy white sauce, carrots and peas.
submitted by Cook A Thing
