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Sample recipes from Think Like a Chef

Pan-Roasted Striped Bass

Any firm-fleshed fish (such as halibut, cod, snapper, salmon, grouper, etc.) may , be substituted for the bass. Just make sure that the f...

(1 Votes)

Brown Chicken Stock

Brown chicken stock forms the base for many sauces and braises and is an essential ingredient to have at the ready in your kitchen (it fr...

(1 Votes)

White Chicken Stock

A white chicken stock is the first step toward making brown chicken stock: it also has many uses of its own. White chicken stock cannot b...

(1 Votes)

Roasted Tomatoes and Garlic

Roasting intensifies the flavor of even less-than-spectacular tomatoes, in case local greenmarket varieties are unavailable.

(1 Votes)

Clam Ragout with Pancetta, Roasted Tomatoes, and Mustard Greens

Shellfish with bacon is a classic combination. The sensation of salty, briny clams with slightly sweet pancetta is one of my favorites. I...

(1 Votes)

Seared Tuna with Roasted Tomato Vinaigrette and Fennel Salad

In this recipe roasted tomatoes are used in two different ways: First, they are used to make a vinaigrette, then they are placed on the p...

(1 Votes)

Polenta Gratin with Mushroom “Bolognese”

Bolognese usually refers to a rustic meat sauce. This version uses wild mushrooms in place of the veal found in the classic dish. We add ...

(1 Votes)

Braised Duck with Apples

Here the duck and apples are braised together, flavoring each other in the process.

(1 Votes)

Creamless Creamed Corn

In experimenting with different vegetable juices one day, I discovered that heating corn “juice” caused it to thicken quickly, due to the...

(1 Votes)

Roasted Savoy Cabbage with Raisins

It might seem odd to roast a leaf vegetable, but the density of cabbage makes this dish work. Roast cabbage just as you would a piece of ...

(1 Votes)

My Favorite Chicken Soup

Sunday nights usually find me at home, with, remote control in hand—especially during basketball season. This soup is my favorite meal to...

(1 Votes)
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