Cook A Thing
Butterscotch Bread Pudding
cosmopolitancornbread.com
Casseroles are the epitome of comfort food and what better way to end a great meal, than with dessert casserole.
submitted by Cook A Thing
Dijon and Cognac Beef Stew
cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001.
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Chocolate Toffee Cookies
smittenkitchen.com
There is a very small amount of butter, a colossal amount of chocolate, a few chopped up candy bars and walnuts and, if you’re me, a little sprinkling of flaky sea salt.
submitted by Cook A Thing
The Best Roast Potatoes Ever
seriouseats.com
These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
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Bake Brown Soda Bread In A Cast Iron Skillet
boingboing.net
I wanted to make something warm, filling, and good to just warm up all day and easy eat as my stomach feels wooooooozy.
submitted by Cook A Thing
Creole-style Red Jambalaya with Chicken, Sausage, and Shrimp
seriouseats.com
Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with.
submitted by Cook A Thing
Shakshuka
foodwishes.blogspot.com
This North African one-dish-meal is so fast, easy, and delicious.
submitted by Cook A Thing
One-pan Farro with Tomatoes
smittenkitchen.com
It rarely occurs to me over the summer, when there’s more eggplant/ zucchini/ tomatoes/ peaches/ plums/ berries than anyone could fathom going through in the scant weeks they’re available, to wish I had more whole grains in my diet.
submitted by Cook A Thing
Skillet Chicken with Tomatoes, Pancetta and Mozzarella
cooking.nytimes.com
With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken."
submitted by Cook A Thing
Mustard-roasted Potatoes
smittenkitchen.com
This is one of those recipes that I’ve had bookmarked for more than a year (a! year!) and never made, despite knowing it would be nothing short of awesome.
submitted by Cook A Thing
Stone Fruit Patchwork Bake
cooking.nytimes.com
You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp.
submitted by Cook A Thing
Sous Vide Glazed Carrots
seriouseats.com
Sous-vide carrots are intensely flavorful and perfectly cooked––Every time.
submitted by Cook A Thing
Couscous and Feta-stuffed Peppers
smittenkitchen.com
Adapted from Epicurious
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Tomato and Fried Provolone Sandwich
smittenkitchen.com
The idea behind this is to take the perfect high summer classic — a tomato sandwich on hearty bread with mayo, salt and pepper — and add one glorious extra thing, a slice of provolone cheese, fried.
submitted by Cook A Thing
Thin-and-crisp Chocolate-chip Cookies
cooking.nytimes.com
Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics.
submitted by Cook A Thing
Red Lentil Soup with Lemon
cooking.nytimes.com
This is a lentil soup that defies expectations of what lentil soup can be.
submitted by Cook A Thing
Korean Grilled Beef Lettuce Wraps
cooking.nytimes.com
This dish is downright addictive. Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill.
submitted by Cook A Thing
