Cook A Thing
Hasselback Potato Gratin
seriouseats.com
This Hasselback potato gratin recipe delivers all the creamy decadence of a classic potato gratin but with more crispy edges.
submitted by Cook A Thing
Classic Vanilla Ice Milk
seriouseats.com
Like sorbet, ice milk is light and refreshing on a hot summer's day, but with the creamy, soft consistency you'll find in the best ice cream.
submitted by Cook A Thing
Classic Cobb Salad
smittenkitchen.com
So let’s talk about Cobb salad, the original, old-school way, the way I really wished it would have been — with bacon.
submitted by Cook A Thing
Arroz Con Leche (rice Pudding)
smittenkitchen.com
Almost without fail, January puts me in the mood for rice pudding and this year was no different.
submitted by Cook A Thing
Supercharged Red Sauce
bloomberg.com
This ultra-rich tomato sauce recipe from the Michelin-starred chef is deceptively easy to make and works with any pasta.
submitted by Cook A Thing
Crispy Broccoli with Lemon and Garlic
smittenkitchen.com
This could easily be riffed into a bowl with quinoa or another grain.
submitted by Cook A Thing
Foolproof Cracklin’ Crème Brûlée
chefsteps.com
The key to perfect custards is to keep the internal temperature of the mixture below 185 °F / 85 °C—above that point, they have a tendency to curdle.
submitted by Cook A Thing
Sunday Square Pizza Dough
margotspizza.com
This is based off of J. Kenji Lopez-Alt’s Prince Street Pizza clone. His is a same-day dough, but I reformulated mine for an overnight fermentation to help build more gluten strength.
submitted by Cook A Thing
Bravetart: Quick and Easy Chocolate Chip Cookies
seriouseats.com
Chewy chocolate chip cookies with just-crisp edges, loaded with melted chopped bar chocolate for better flavor than commercial chips.
submitted by Cook A Thing
Herbed Summer Squash Pasta Bake
smittenkitchen.com
It reheats wonderfully, and simultaneously solved a weekend dinner crisis and one for some as-yet-decided future date.
submitted by Cook A Thing
Via Carota’s Insalata Verde
cooking.nytimes.com
Leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds.
submitted by Cook A Thing
The Browniest Cookies
smittenkitchen.com
I have, for forever and a day, looked for a chocolate cookie I could crown with what I considered the highest honor one could bestow on it, declaring it the browniest cookie.
submitted by Cook A Thing
Pasta with Marinated Tomatoes and Summer Herbs
cooking.nytimes.com
The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors.
submitted by Cook A Thing
Tuscan Ribollita with Summer Vegetables
seriouseats.com
Every summer we find ourselves with more vegetables than we know what to do with. The solution? An Italian soup called ribollita.
submitted by Cook A Thing
Pissaladière
cooking.nytimes.com
Sweet, caramelized onions, briny anchovies and olives make the up the topping for this traditional Provençal tart.
submitted by Cook A Thing
Chocolate Cherry Pie
food52.com
Ganache, whipped cream, and seasonal fruit of your choice is always good, especially inside a crust.
submitted by Cook A Thing
Alon Shaya’s Classic Hummus with Tahini
thetakeout.com
Alon Shaya made the hottest restaurant in the Crescent City one that served Israeli food.
submitted by Cook A Thing
