Cook A Thing
Vegan Peanut, Sweet Potato, and Kale Soup with Coconut
seriouseats.com
This recipe takes a quick trip to Thailand for added flavor.
submitted by Cook A Thing
Pasta Salad with Roasted Tomatoes
smittenkitchen.com
For someone who is patently terrified of all the offerings in the deli case pasta salad universe I sure spend a spectacular amount of each summer trying to come up with cold pasta preparations.
submitted by Cook A Thing
Sheet Pan Supper
cooking.nytimes.com
This is not a recipe for a chicken dish. Instead, you get a whole chicken dinner, which comes together easily and without fuss by roasting everything at the same time on sheet pans.
submitted by Cook A Thing
Spaghetti Carbonara
cooking.nytimes.com & Wine&module=RelatedCoverage®ion=EndOfArticle&pgtype=article
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition .
submitted by Cook A Thing
Grandma’s Lemon Snow with Custard Sauce
food52.com
It's basically a lemon chiffon filling just eaten as a pudding with custard.
submitted by Cook A Thing
The Best (and Easiest) Frozen Yogurt
seriouseats.com
The best frozen yogurt is also the easiest to make. It's just full-fat yogurt and sugar, and churns up into a creamy yet fresh-tasting frozen dessert that does justice to all of yogurt's natural tangy flavors.
submitted by Cook A Thing
Frittata with Red Peppers and Peas
cooking.nytimes.com
This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times.
submitted by Cook A Thing
Chef John’s Hoisin Barbeque Pork Ribs
allrecipes.com
Hoisin sauce has an interesting story behind it. I probably should have said confusing rather than interesting.
submitted by Cook A Thing
Roasted Tomatoes and Cipollini
smittenkitchen.com
I am clearly overdue to tell you about one of my other, favorite “tossed together” meals.
submitted by Cook A Thing
Panzanella with Mozzarella and Herbs
cooking.nytimes.com
At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there’s an overripe, oozing counterpart not far away.
submitted by Cook A Thing
Pure and Simple Slow-cooked Boston Baked Beans
seriouseats.com
Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork.
submitted by Cook A Thing
Chard and White Bean Stew
smittenkitchen.com
High on the list of dishes I’d like to be able to make without a second thought.
submitted by Cook A Thing
Chocolate Hazelnut Biscotti
smittenkitchen.com
I wish I could tell you how many recipes for biscotti I dug through before finding a couple that didn’t have butter in them, but I’m not sure I can even count that high.
submitted by Cook A Thing
Fusilli with Baked Tomato Sauce
smittenkitchen.com
I first made this baked tomato sauce from Nancy Harmon Jenkins in 2007, after being tipped to it by Luisa Weiss, who’d found it nearly a decade earlier in The Best American Recipes 2000.
submitted by Cook A Thing
Potato and Mustard Greens Salad
foodwishes.blogspot.com
The greens not only add an interesting heat, but provide texture as well.
submitted by Cook A Thing
100% Whole Wheat Sandwich Bread
seriouseats.com
Make this 100 percent whole wheat bread in your food processor, for a wonderfully light and chewy loaf.
submitted by Cook A Thing
Grilled Cheese Roll Ups
damndelicious.net
So much easier/tastier than traditional grilled cheese!
submitted by Cook A Thing
