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Squash Risotto with Roasted Kale - The Cook's Cook
On an –11ºC (12ºF) day last winter, I met with our farmer, Anne Perkins, to plan the next season’s plantings. I got thinking about how these kinds of meetings have been happening at the farm for so many generations.
https://thecookscook.com/recipes/squash-risotto-with-roasted-kale
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Spicy Sichuan Peppercorn–Marinated Cucumbers - The Cook's Cook
Sichuan peppercorns (huā jiāo) have a complex flavor and create a numbing sensation in the mouth. In this and other pickle recipes, I prefer Chinese cucumbers to their Western counterparts because they are crisper and contain fewer seeds.
https://thecookscook.com/recipes/spicy-sichuan-peppercorn-marinated-cucumbers
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Leek & Potato Soup - The Cook's Cook
Catrina grew up in Ireland and now cooks Irish-inspired recipes for her family in America. Her passions include travel, tennis, and spending time with family and friends.
https://thecookscook.com/recipes/leek-potato-soup
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Sausage and White Beans with Mustard Greens - The Cook's Cook
Why This Recipe Works This rich, stew-like dish combines meaty sausage, creamy white beans, and fresh greens. Sweet Italian sausage, which is very flavorful and easy to get, was a good starting point. Browning the sausage deepened its flavor and rendered the fat, which we used to sauté onion, garlic, and thyme.
https://thecookscook.com/recipes/sausage-white-beans-mustard-greens
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Guacamole Chamacuero - The Cook's Cook
By Diana Kennedy, adapted from Letici a Sánchez, Comonfort, Guanajuato Between Celaya and San Miguel de Allende lies the little town of Comonfort, formerly known as Chamacuero and renamed after the former Mexican president Ignacio Comonfort, who died in the area.
https://thecookscook.com/recipes/guacamole-chamacuero
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Garam Masala Red Lentil Toast - The Cook's Cook
Indian-style beans — more specifically, lentils — on toast! Gently-simmered creamy red lentils spiked with ginger and curry powder are great on seed-rich whole-grain toast, even better when generously dusted with garam masala. Leftover lentils can be mashed with a little cilantro and spread chilled on hot toast or used as a dip for veggies.
https://thecookscook.com/recipes/garam-masala-red-lentil-toast
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Lentil Power Bites - The Cook's Cook
This recipe is featured in Lentils for Dessert
https://thecookscook.com/recipes/lentil-power-bites
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Easy Parmesan Kale Chips - The Cook's Cook
A mother of two, Leena was inspired to make baby food better using spices and diverse global ingredients.
https://thecookscook.com/recipes/easy-parmesan-kale-chips
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Citrus-Herb Roasted Beets with Macadamia Ricotta - The Cook's Cook
You may not realize it, but beets were meant to be roasted with orange juice and paired with a creamy, tangy cheese. And not just any cheese—macadamia ricotta. It’s true.
https://thecookscook.com/recipes/citrus-herb-roasted-beets-macadamia-ricotta
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Pumpkin Soup with Blue Cheese and Bacon - The Cook's Cook
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine www.tablematters.com.
https://thecookscook.com/recipes/pumpkin-soup-blue-cheese-bacon
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Almina’s Antipasto - The Cook's Cook
After a career in hospitality management, Paula attended and graduated from Chez Boucher Culinary Center. She now serves as a state representative in New Hampshire, United States.
https://thecookscook.com/recipes/alminas-antipasto
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Israeli Salad - The Cook's Cook
Adapted from Anat Levi Spiero.
https://thecookscook.com/recipes/israeli-salad
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Hummus - The Cook's Cook
Adapted from Anat Levi Spiero
https://thecookscook.com/recipes/hummus
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New Potato Salad with Fresh Herbs and Nasturtium Capers - The Cook's Cook
You will need Five-Minute Homemade Mayonaisse for this recipe.
https://thecookscook.com/recipes/new-potato-salad-fresh-herbs-nasturtium-capers
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German Potato Salad - The Cook's Cook
German potato salad is made without mayonnaise and is delicious. It should sit for at least an hour (more is better) before dinner; it can be made a day ahead. It is best served at room temperature.
https://thecookscook.com/recipes/german-potato-salad
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Mo’s Harissa - The Cook's Cook
from Wild Flavors by Didi Emmons
https://thecookscook.com/recipes/mos-harissa
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Rosin Potatoes - The Cook's Cook
This recipe is featured in The Almost-Lost Art of Rosin Potatoes
https://thecookscook.com/recipes/rosin-potatoes
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Roast Leg of Lamb with Minted New Potatoes and Honeycomb - The Cook's Cook
This classic dish, with an abundance of Welsh specialties, is reminiscent of my memories of the Welsh countryside. I don’t recall having a honeycomb garnish, but there were honeybees that had taken up residence in the stone chimney of my grandparent’s cottage.
https://thecookscook.com/recipes/roast-leg-lamb-minted-new-potatoes-honeycomb
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Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes - The Cook's Cook
From One Pan, Two Plates by Carla Snyder
https://thecookscook.com/recipes/buffaloed-chicken-legs-braised-celery-roquefort-smashed-potatoes
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Roasted Spaghetti Squash - The Cook's Cook
Spaghetti squash is a marvel of the vegetable world. Round or oblong, solid and heavy, it looks like most squash when it’s cut in half. But after it’s roasted, scrape a fork lightly across the interior and the pulp magically pulls out in long, delicious spaghetti-like strands.
https://thecookscook.com/recipes/roasted-spaghetti-squash
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Michael Bacon’s Caesar Salad - The Cook's Cook
A Note From The Editor Michael Bacon stated that he has never written down his recipe, but with some coaxing he allowed us a glance into his process. While the following instructions may not represent Michael’s final stop on the road to Caesar salad Valhalla, they reflect a solid and worthwhile endeavor.
https://thecookscook.com/recipes/michael-bacons-caesar-salad
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Lobster and Cauliflower Fungus Ravioli with Saffron Butter and Mushroom Cream - The Cook's Cook
Adapted by Chef Nicci Good-Stokes from Mushroom by Johnny Acton and Nick Sadler
https://thecookscook.com/recipes/lobster-and-cauliflower-fungus-ravioli-with-saffron-butter-and-mushroom-cream
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Mashed Potatoes - The Cook's Cook
At The Thistle Pig Restaurant in South Berwick, Maine, USA, chef/owner Ben Hasty's focus is on comfort food, using local ingredients.
https://thecookscook.com/recipes/mashed-potatoes
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Sautéed Cabbage - The Cook's Cook
At The Thistle Pig Restaurant in South Berwick, Maine, USA, chef/owner Ben Hasty's focus is on comfort food, using local ingredients.
https://thecookscook.com/recipes/sauteed-cabbage
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Asparagus and Baby Vidalia Onion Salad with Lemon-Tarragon Viniagrette - The Cook's Cook
This salad absolutely sings spring. Asparagus has not traditionally been a Deep South crop, certainly not on a large scale. It requires a cold winter so that the plants can go dormant. The first time I saw asparagus growing was while visiting Thomas Jefferson’s Monticello outside of Charlottesville, Virginia.
https://thecookscook.com/recipes/asparagus-and-baby-vidalia-onion-salad-with-lemon-tarragon-viniagrette
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Artichoke and Fava Barigoule - The Cook's Cook
This is a favorite springtime dish in Provence, when the gardens and markets are full of young, tender artichokes and fava beans. Young, small artichokes are best to use in this dish, as the inner chokes or thistles have not yet developed.
https://thecookscook.com/recipes/artichoke-and-fava-barigoule
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Roasted Cod with Potatoes, Tomatoes, and Olives - The Cook's Cook
Recipe from The Dinner Plan
https://thecookscook.com/recipes/roasted-cod-with-potatoes-tomatoes-and-olives
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Asparagus Polonaise - The Cook's Cook
Center for Wine & Culinary Arts at Ocean House, Watch Hill, Rhode Island This recipe is an adaptation of a dish made by the settlers who brought asparagus here from Europe. Try it with local eggs straight from the farm.
https://thecookscook.com/recipes/asparagus-polonaise
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Curtido (Pickled Cabbage, Onions, and Carrots) - The Cook's Cook
Curtido is a must when serving pupusas, crispy fried yuca and pork, or empanadas. The sour-pickled flavor of the cabbage, onions, and carrots is a perfect complement to savory foods.
https://thecookscook.com/recipes/curtido-pickled-cabbage-onions-and-carrots
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Crowder Peas - The Cook's Cook
Clarissa Clifton is the author of One Hearth, One Pot: For Love of Food and History.
https://thecookscook.com/recipes/crowder-peas
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Zesty Green Beans with Chives - The Cook's Cook
Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press Feeding friends and neighbors shouldn’t feel intimidating. Complicated is not always the better choice if you want to impress. The only real goal is to make something delicious.
https://thecookscook.com/recipes/zesty-green-beans-with-chives
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Asparagus and Goat Cheese Tart - The Cook's Cook
Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press No matter who your audience is, this recipe will be a winner. My own vegetable-hating brother declared this one of his favorite recipes after initially being very skeptical.
https://thecookscook.com/recipes/asparagus-and-goat-cheese-tart
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Garlic Mustard Pesto with Hosta Shoots
This recipe is featured in Backyard Foraging: Garlic Mustard Pesto and Hosta Shoots
https://thecookscook.com/recipes/garlic-mustard-pesto-with-hosta-shoots
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Underground Stew
This recipe is featured in A Guide to Eating Beans, Nuts and Seeds
https://thecookscook.com/recipes/underground-stew
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Southwestern Salad
Colorful with lots of protein and antioxidants, this hearty salad will keep you satisfied until dinnertime. You can step it up a notch with a little hot sauce in your salad dressing if you want to make things interesting.
https://thecookscook.com/recipes/southwestern-salad
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Cobb Salad in a Mason Jar
The Cobb salad is said to be the creation of Robert Cobb, the owner of the Hollywood Brown Derby restaurant, back in the 1930s. The Cobb salad quickly became a signature dish at the restaurant, and it lives on at restaurants across the country — and in home kitchens, too!
https://thecookscook.com/recipes/cobb-salad-in-a-mason-jar
