Remember the best…
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This one (gift link)? Do you recommend it, then?
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Yes, similar. Mine came out on the dry side because there wasn’t any oil involved. I’ll try that next time! Thank you.
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Mapo tofu! We call it “bowl of lava” at our house. That heat, paired with a vegetable like dry fried green beans and plenty of rice to cool the palate, makes mapo tofu a regular order for us at our beloved local Sichuan place.
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It may just be my favorite Sichuan dish, but thankfully — I don’t have to choose 
I need to check out the Sichuan places in Philly soon!
@Bigley9 Emei or Chengdu —do you have a pref for either? And can we gather a crowd so we can order all the things?
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I remember Pierre Franey too. I have a recipe for Fricassee of Chicken with Tarragon I make often.
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Steakhouse style burger, topped with Gruyere and roasted red onion with a side of creamed spinach, inspired by the discussion of “Esquire’s Best Tavern Style Burgers” thread. Out of shot, DIPA for him and Pinot Noir for me!
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Something like this one from his website?
https://www.pierrefraney.com/recipes/poultry_and_game/chicken_in_tarragon_cream_sauce.html
This is WONDERFUL! Shows the great appreciation she had to her frequent guests. 
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Peruvian roasted chicken thigh with spicy cilantro sauce. I spotted the sauce at the posh butcher yesterday and it had mostly the same ingredients as the ones @linguafood @mariacarmen and @biondanonima (and no doubt others) have posted about (I’ve saved recommended recipes). It seemed Meant To Be. Marinated and roasted a chicken thigh along with root vegetables, added sauce. Delicious! And easier than making it myself.
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Beautiful! 
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Pizza Saturday. Looks great
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Nabe Yaki Udon without the nabe pot so really a quick dashi simmered with whatever vegetables I had on hand from our most recent CSA box. They included baby bok choi, napa cabbage mushrooms, carrots and leeks. Locally caught sea bass added for protein.
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Gozleme with lamb, spinach, feta, and red peppers. A yogurt dill sauce for dipping. On the side, tomato-basil soup with a drizzle of chili oil.
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Fried lake perch. Super fresh perch from Purdy’s in Point Edward, ON, across the St Clair River from Port Huron, MI.
I think this is my 3rd time to fry fish.
It doesn’t look like the photo in the recipe, but we were happy with it.
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This is the recipe except there seems to be some ingredients and steps missing. I deglaze the pan with white wine and add chicken broth instead of water. I make it with cubed thighs or breast and serve it over egg noodles.
Fricassee of Chicken with Tarragon
Ingredients
1 3 1/2 lb chicken, cut into serving pieces
salt & pepper
3 tbs butter
2 tbs flour
1/3 cup finely chopped onion
1 clove garlic, minced
5 sprigs fresh tarragon with leaves & stems
1 carrot, peeled, quartered, and cut into 1" lengths
1/4 lb mushrooms
1 cup heavy cream
1 tbs finely chopped fresh tarragon
Sprinkle the chicken all over with salt and pepper. Heat butter in heavy skillet large enough to hold the chicken in one layer. Cook the chicken pieces, turning occasionally, without browning. After about 5 minutes, add the onions, garlic, and tarragon sprigs. Sprinkle with flour, stirring to distribute flour evenly. Add the water, mushrooms, and carrots. Cover and cook for about 15-20 minutes. Remove the chicken pieces to a serving dish and keep warm. Remove the tarragon sprigs. Let the sauce cook down, stirring often, about 5 minutes. Add the cream, salt and pepper to taste. Simmer about 3 minutes. Stir in the chopped tarragon and serve with rice.
Serves 4.
From a very old NY Times 60-Minute Gourmet, by Pierre Franey.
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We enjoyed another outstanding dinner at James on Main, in Hackettstown, NJ, including Hudson Valley Moulard Duck with duck sausage cappelletti, water spinach, smooth & crispy kabocha squash, apricot gastrique; Hokkaido scallops with lobster sausage, butternut nage, chestnut mushrooms, micro herbs; burrata, prosciutto, and cantelope with baby arugula, basil pesto, smoked almonds; excellent maple cured duck confit with miso sweet potato velvet, water spinach, brown butter creme fraiche; rock shrimp tacos and arbol chili crema with mango salsa, avocado, micro cilantro, house tortillas; wood fired octopus with ras el hanout spiced carrots & gold potatoes, saffron & garlic broth; hand cut fries. It all went great with a couple of excellent bourbon barrel aged reds.
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Capri Sunset
Albondigas meat loaf, ketchup, fire roasted tomato, onion sauce. Fully loaded twice baked potato. Corn, tomato, red onion, cilantro salad, oo & sherry vinegar dressing. Wine.
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Thank you!
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