Do you cook alot?
Do you change every recipe you make?
Kukbook can help.
Chipotle-Lime Grilled Chicken
Smoky chipotle marries lime juice and mild honey in this irresistible chicken dish, perfect for your next barbecue.
No one has modified this recipe. Be the first.
Crunchy Asian Chicken Salad
Kids and adults alike will enjoy this lunch. Store this tasty salad in a wide-mouthed thermal container, use several Bibb or Boston lettuce leaves to wrap around the salad instead of bread, and pack the nuts separately in a little plastic bag for sprinkling. For those who can take the heat, add a splash of Chinese hot oil or hot sesame oil to the salad.
No one has modified this recipe. Be the first.
Red-Fruit Puddings
Like Jell-O, but all grown up, these tart little puddings have a bracing fruitiness that is just what's needed after a sumptuous holiday spread. The scarlet juices of pomegranates, lingonberries, and raspberries are bound into a very soft gelée.
No one has modified this recipe. Be the first.
Frasca's Grissini
Frasca Boulder Grissini are super-crunchy Italian breadsticks. Frasca chef Lachlan Mackinnon-Patterson—an F&W Best New Chef 2005— serves them with a sweet-tart pepper jelly and wedges of mellow Montasio cheese.
No one has modified this recipe. Be the first.
Cinnamon-Pecan Buns
The soft and sticky dough for these baking powder boosted sweet buns made without butter or oil gets its richness from pureed cottage cheese. Don't worry that the cut dough spirals look a little lost in the springform pan; as they bake, they rise and puff into a perfect round of pull-apart buns.
No one has modified this recipe. Be the first.
Burrata Salsa
Chris Cosentino serves this puree of burrata (cream-filled mozzarella) with his bison strip loin, a combination he calls "Italian cheesesteak." Buffalo mozzarella can also be substituted for the burrata. The sauce is a luxe match for any grilled meat.
No one has modified this recipe. Be the first.
Chicken and Andouille Gumbo Recipe
In New Orleans, gumbo is as ubiquitous as Sazeracs and jazz. This version, which Louisiana home cook Whitmire adapted from Cajun Delights, a down-home cookbook sold at a festival and given to her as a newlywed, is thickened by a dark roux and filled with smoky Cajun andouille sausage and chicken.What to buy: Frozen okra can be found in most supermarkets; you can substitute fresh okra. Andouille is a smoked pork sausage that can be found in many ...
No one has modified this recipe. Be the first.
Autumn Squash Soup with Country Ham and Garlic Croutes Recipe
This fall soup is served with hot crisp rounds of French baquette topped with a good rubbing of garlic. To enhance the flavor of the squash, I roast it in the oven to preserve its natural sweetness. This soup reheats well, retaining its velvety texture and great savor.
No one has modified this recipe. Be the first.
