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warm-salad-with-lamb-chops-and-mediterranean-dressing

RECIPE OF THE DAY:
Warm Salad with Lamb Chops and Mediterranean Dressing

1. For dressing, in a medium bowl combine oil, vinegar, green onion, marjoram, thyme, salt, and pepper.2. Place lamb chops in a resealable plastic bag set in a shallow dish. Pour about 1/4 cup of t...

jim-botsacos

CHEF OF THE DAY:
Jim Botsacos

Botsacos’ career has spanned New York’s finest restaurants, including seven years at The 21 Club, 1986-1993, working with some of the industry’s most renowned chefs,<...

punjabi-style-cabbage

DINNER TONIGHT:
Punjabi-Style Cabbage

"I decided to make this recipe to use up some cabbage I had, and because I love Indian food, had all the ingredients on hand, and it sounded healthy. It is so much more than I was expecting after reading the ingredient list and recipe. Authentic and flavorful!...I loved how it wasn't oily, but had lots of flavor. I had it with some vegetable pakoras and rice, and it was just perfect." - catbear

short-ribs-braised-in-porter-ale-with-maple-rosemary-glaze

DINNER TONIGHT:
Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze

"A winner! I served the short ribs over a bowl of dreamy polenta with a mushroom stew, with the reduced braising liquids then spooned over everything. Delicious. The maple rosemary glaze would be great on some grilled baby back ribs this summer!" - Gibbons1940

coq-au-vin

YOUR COOKSTORY
Coq au Vin

"Our dinner guests thought this was the best Coq au Vin they'd ever tasted. I used a budget priced French import Beaujolais, and my only substitution to the recipe's ingredients were shallots for the pearl onions, and streaky bacon for slab bacon. The cooking method does produce a beautiful dish." - MyApron

braise-of-fingerling-potatoes-with-sea-bass

DINNER TONIGHT
Braise of Fingerling Potatoes with Sea Bass

"This recipe is so adaptable; for many reasons. It is so delicious and, although it is quite rich, it is one of my favorite dishes to eat in any weather or season. For the spuds, you can use any good waxy small potato that likes to be braised."

grilled-vegan-caesar-salad

DINNER TONIGHT
Grilled Vegan Caesar Salad

"You don't need anchoves or Worchestershire sauce to make a Caesar worth its weight in gold. This vegan Caesar dressing works like a charm every time--and paired with grilled romaine and homemade garlic croutons, it makes for a special weeknight or weekend affair."

seared-albacore-with-ratatouille

YOUR COOKSTORY:
Seared Albacore with Ratatouille

"Oh wow, I love it! And I can relate too - I eat all I can of summer albacore, and I've got a fig tree and a garden - so I too have to figure out how to use 50,000 lbs of garden produce - sadly, or maybe not so sadly, 1/2 seems to go to deer, slugs and other assorted pests, but that still leaves me with more than enough." - drfugawe

punjabi-style-cabbage

YOUR COOKSTORY:
Punjabi-Style Cabbage

"I decided to make this recipe to use up some cabbage I had. I love Indian food and had all the ingredients on hand, and it sounded healthy. It is so much more than I was expecting after reading the ingredient list and recipe. Authentic and flavorful! I loved how it wasn't oily, but had lots of flavor. I had it with some vegetable pakoras and rice, and it was just perfect. Thanks for sharing, Anupy...I need to get your cookbook!" - catbear

the-worlds-last-deviled-egg

YOUR TOP PICKS:
The World's Last Deviled Egg

"I don't want to push 'Humpty-Dumpty" off the wall, but this recipe has got to be the last egg standing when it comes to Deviled Eggs! It's that good and has everything going for it: presentation, flavor and simplicity." -ChezBargen

glazed-cinnamon-rolls

YOUR TOP PICKS:
Glazed Cinnamon Rolls

"When I’m baking for the holidays, I double this dough recipe, shape half of it into dinner rolls and make the other half into these cinnamon-laden breakfast treats. Come holiday time, both are welcome indulgences."

merguez-sausage-with-fennel-and-couscous

DINNER TONIGHT:
Merguez Sausage with Fennel and Couscous

"This is a meal in itself that doesn’t require anything else. I first tasted merguez sausages, which are made with lamb or beef, deep in the souks of Marrakech when I was there years ago for a photo shoot. It’s a thin, long sausage that is very spicy and adds incredible flavor to any dish."

creamy-polenta-with-mushroom-sauce

DINNER TONIGHT:
Creamy Polenta with Mushroom Sauce

"The traditional Abruzzi way to serve coarse ground polenta is sulla tavola, on a board. The polenta is cooked to a creamy consistency, poured on a board at the center of the table, and then topped with tomato sauce and finished with freshly grated Parmigiano cheese."

chocolate-chip-cranberry-muffins

YOUR TOP PICKS:
Chocolate Chip Cranberry Muffins

"This is a great muffin, especially if you’re a cranberry fan. The delightful tartness of the cranberries wedded with the sweetness of the chocolate chips makes for a very yummy treat."

spinach-and-corn-rolled-enchiladas

YOUR COOKSTORY:
Spinach and Corn Rolled Enchiladas

"Very very yummy. I doubled the amount of cheese (because, you know, cheese nomnomnom). We found it to be a little too spinach-y, but other than that, it's great. I'm looking forward to eating the leftovers!" - Pleione90

flaky-scones

YOUR COOKSTORY:
Flaky Scones

"Amazing! Resist the urge to overmix, they will be much fluffier if not handled like cookie dough. I made half a batch with fresh blueberries that I had thrown in the freezer for 20 mintues prior to using them to ensure they didnt just mush. Instead of mixing them into the dough, when i rolled out the dough I dropped them on before folding over and rolling again. I felt like they were more evening distributed this way. Outstanding recipe." - escott4787

fresh-basil-ratatouille

YOUR COOKSTORY:
Fresh Basil Ratatouille

"Wonderful! I am a vegetarian and my husband a meat lover, so I am always looking for dishes that I can easily add a protein to. I served over fresh baked french bread and topped with fresh parmesan cheese. I also used fire roasted tomatoes, as suggested, and it definitely added dimension to the dish." - escott

gigi-tagliatelle-bolognese

YOUR COOKSTORY:
Gigi Tagliatelle Bolognese

"This is a simple, great recipe for bolognese. I made it with the milk, which is traditional, and it came out hearty and yet delicate. The fresh herbs, especially the rosemary, gave it a nice depth of flavor. I used ground pork, but would probably do the combo of ground pork and pancetta next time to help the pork stay a bit moister." - Atacat

banana-layer-cake-with-fudgy-frosting-or-tangy-vanilla-frosting

YOUR TOP PICKS:
Banana Layer Cake with Fudgy Frosting or Tangy Vanilla Frosting

"In the spirit of diversity and to satisfy readers who might want an alternative to chocolate, I developed a vanilla frosting for this cake. Mixing sour cream into a traditional butter-confectioners’ sugar frosting refines its overtly sugary nature and adds a subtle tang that balances well against the banana."

hunterrsquos-chicken-stew

YOUR COOKSTORY:
Hunter's Chicken Stew

"This is a simply fantastic recipe. Even with a few hours of marinating, it was very flavorful.

I baked it in a clay pot for about two hours. Perfect. Another winner from Jamie Oliver." - Mr-Tagine

amyrsquos-spring-rolls

YOUR TOP PICKS:
Amy's Spring Rolls

"I loved these spring rolls so much that when I was in grade school I used to pack them for lunch. When I came to the United States, I reconstructed the recipe from memory, and it has been on our restaurant menu from the day we opened."

chipotle-meatballs

YOUR COOKSTORY:
Chipotle Meatballs

"These are my husband's absolute favorite meatballs! If I ever need to get him in a good mood, all it takes is a plate of these." - annemax

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