Cook A Thing
Super-thick Chocolate Chip Cookies
seriouseats.com
Rich, buttery, and giant chocolate chip cookies, loaded with crunchy walnuts or pecans.
submitted by Cook A Thing
Homemade Barbecue Sauce
smittenkitchen.com
If you have never made your own barbecue sauce before, I’m going to have to insist that you try to at least once.
submitted by Cook A Thing
Stir-fried Beef and Sugar Snap Peas
cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat.
submitted by Cook A Thing
Very Blueberry Scones
smittenkitchen.com
Making a sturdier, less rich scone with whole wheat flour and milk instead of cream worked in the blueberries favor.
submitted by Cook A Thing
Viennese Cucumber Salad
smittenkitchen.com
Adapted from Gourmet, December 2004
submitted by Cook A Thing
Split Pea Soup
cooking.nytimes.com
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results.
submitted by Cook A Thing
Sesame + Sea Salt Dark Chocolate Brownies
happyheartedkitchen.com
They’re nutty and fudgey and salty and sweet and bursting with rich chocolate flavor. They are easy to whip up and don’t take too long in the oven.
submitted by Cook A Thing
Gooseberry Tart
honestcooking.com
Gooseberries are surprisingly tart and although they cook down into a juicy filling, this galette would be best served with a dollop of ice cream or creme fraiche.
submitted by Cook A Thing
Cold Rice Noodles with Peanut-lime Chicken
smittenkitchen.com
Chicken is marinated with a potent mix of ginger, garlic, lime juice and fish sauce before being flash-grilled or broiled and then cooled and roughly chopped.
submitted by Cook A Thing
Essential French Onion Soup
smittenkitchen.com
French onion soup is not just a forever favorite of mine, it’s — along with the other recipes I updated this month — what I consider a core recipe in my arsenal because it aligns with so much that I think is important in cooking.
submitted by Cook A Thing
Cocoa Shortbread Diamonds
marthastewart.com
These cookies are perfect when paired with a cold glass of milk. To decorate, use a spoon to drizzle the melted white chocolate, or a resealable plastic bag with a snipped corner.
submitted by Cook A Thing
Summer Squash Gratin with Salsa Verde
smittenkitchen.com
Summer squash is given the Suzanne Goin treatment, which is to say raised to one of its highest callings. It’s salted to help remove its moisture, then mixed with shallots, gruyere cheese, brown buttered breadcrumbs and, finally, a salsa verde.
submitted by Cook A Thing
New Mexican Hot Dish
cooking.nytimes.com
This is a no-recipe recipe, a recipe without an ingredients list or steps.
submitted by Cook A Thing
Ohio Lemon Pie
thekitchykitchen.com
The flavor in this pie is wonderful. The lemon peel provides a lovely bitterness that adds bite, and the texture is firm and perfectly sliceable.
submitted by Cook A Thing
Spiedies
cooking.nytimes.com
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They’re made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll.
submitted by Cook A Thing
Deviled Chicken Legs
cooking.nytimes.com
So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth.
submitted by Cook A Thing
Japanese Milk Bread
cooking.nytimes.com
The lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette.
submitted by Cook A Thing
