Creamy Cider Braised Chicken with Leeks from the Dec/Jan Bon Appétit . Creamy is crème fraiche .
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Wow, that sounds really good!
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Tonight’s dinner was my first attempt at Okonomiyaki. I want to thank everyone that posted in my thread about this dish, I very much appreciate your help. I had been waiting for cabbage to go on sale and was able to pick up a head earlier this week. I found a recipe on youtube (Aaron and Claire channel) for the Okonomiyaki sauce, which was easy to make.
I thought it was really good, but Sunshine didn’t like this first version. “Too much of the shredded carrot and it needs bacon” were her suggestions, but she liked the cabbage. So, I’ll make those adjustments and try again.
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I made black eyed peas with collards, following this recipe:
Which turned out well, I had some with jasmine rice.
I also made cheddar honey cornbread muffins following this recipe:
Which also turned out well - quite light and fluffy in texture, and sweet like a Northern cornbread.
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Looks great!
keep thinking I’ll make an enchilada stack / pie and then I forget.
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Mapo Tofu from “A Very Chinese Cookbook” made with ground pork, firm tofu, scallions, garlic, ginger, doubanjiang, douchi, chili flakes, Sichuan peppercorns, hoisin sauce, chicken broth, toasted sesame oil and cornstarch. Served over rice
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First dinner of 2025 was a plate of mezze maniche pasta with a simple pan sauce of tomato paste, pepper paste, oregano, garlic, cherry tomatoes, and about a cup of the starchy pasta water, reduced. Added a touch of olive oil immediately before plating.
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Nothing more satisfying than a big ole plate of pasta 
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No pics bec I’m more exhausted than usual from the family guests this year. Just 2 more days. Then a short break. Then my college roommate comes to stay for a few days to conclude her first trip to India (will be a real treat for my mom, my parents loved her and I felt the same about her mom).
Back to WFD.
Earlier: Cauliflower-potato-peas in a spicy gravy, mixed dal, Kheema aloo, parathas, and rice.
Tonight: One of the kids’ favorite restaurant meals ordered home — my favorite palak paneer, a fantastic paneer makhni, my favorite Malvani chicken sukkha (thick gravy) that burned my mouth and my throat with the intensity of the freshly ground garam masala 
, fish tikka (it’s actually a seafood place even though my favorite dish is chicken and the kids like the paneer above all others available), naan, chapatis, laccha paratha, and rice.
Tonight’s dessert spread included new entrants: Khoprapak (fresh coconut sweet with saffron and cardamom) and kulfi (like ice cream, but better ).
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Pork and sauerkraut.
Day late but I hear it’s still good luck 
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Steak with blue cheese, spicy harissa carrots, sautéed mushrooms, leftover creamed spinach spiked with miso.
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I made ham and potato chowder with carrots and celery in a milky ham and chicken broth. Simply seasoned and served with hot baguette and butter. Simples.
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That chowder sounds delicious!!
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The meatiest of loafs! It’s been ages since I’ve had meatloaf, and even longer since I’ve made it. 2-1 lean ground beef to pork, fine diced onions, homemade sourdough breadcrumbs(I forgot to grab some whilst I was shopping, so I had to improvise and use a couple of English muffins that I dried out in the oven and blitzed in my magic bullet
.Worked out well actually), egg and milk, S&P, hour and 20 mins + another 15 with the glaze(BBQ sauce, brown sugar and mustard). Turned out surprisingly well for a mish mash of recipes.Served with mashed potatoes and buttered carrots/ green beans and some left over short rib gravy. Should get a few meals outta this.
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Meatloaf is probably the easiest dinner item to make with a mishmash of ingredients. Yours sounds and looks amazing!
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It was pretty easy to make, putting dinner together with all the fixings was a lot of pots and pans 
And I did the boil the potatoes whole/skin on thing, and they were delicious 
. Probably should have waited longer for them to cool though.
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And I, who grew up in North Carolina, always thought black eyed peas and collards were good luck for the New Year!
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In the spirit of west-coast style fish stews, an ad-hoc chowder made from BC king salmon, gulf shrimp, bacon, potatoes, tomatoes, celery, carrots, leeks, scallions, and parsley. For the base I used seafood stock with a dash each of Worcestershire and tabasco, bay, thyme, and a pinch of dashi. Served with pan-toasted angel biscuits (the last of) from the freezer. Good stuff.
The fish we caught on our trip last summer. Spuds, toms, carrots, scallions, and leeks from our garden surplus.
I have to say I’m happy to be back to “normal” cooking after all the holiday fare – scrounging through supplies to see what deliciousness – greater than the sum of its parts - can be put together. Heady aromas and a satisfying creative outlet, with bonus points for time well spent as we get to eat the results of our efforts for dinner.
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A burger. Double patty, double cheese, homemade pickles, mustard, lots of freshly ground black pepper on a toasted sourdough bun. Beef was Schweid & Son chuck & brisket, cheese was sharp cheddar and Velveeta. Mustard potato salad from the deli, doctored up with red onion, celery, radishes. Eau.
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