Me to. I couldn’t decide between Lebovitz and the one from the August cover of Food & Wine. I went with F&W, does it look like it? No, but it sure tasted good.
I have a lot of cherry tomatoes, I roast them using the Slater recipe and run them through the food mill. I call it tomato jam and freeze it in small jars. Oh, and don’t forget about fried green tomatoes
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and US southerners, too, but I prefer the Eastern Med versions, having lived my first 18 years of life in North Carolina.
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Cashews make all the difference!
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We had a sensational 1st time dinner at Ammata Thai in River Vale, NJ. Details and pictures are in the below link.
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Looks yummy.
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Glad you found this place. We live very close to it and get takeout from there on occasion, or go for lunch. Haven’t been for dinner, but based on your writeup will make it a point to do so.
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I only heard about this place from a writeup in the table hopping section of NJ monthly. The menu sounded very intriguing. We live about 45 minutes away but it was well worth the trip. I recommend the crispy betel leaves and crab dip appetizers, as well as the crab curry.
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Yum!
I looked up on this dish. Cold soups! Very suitable to make in my country - always humid and warm here.
Maybe it’s time for me to get an immersion blender first. 
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Turkish dinner tonight, via an impromptu “adventure” to NJ.
Met my friend for a cup of tea late afternoon to catch up on her recent travels. As she was telling me how disappointed she was with some Turkish food she had recently, we both got a bit hungry.
Long story short, we got into a car and headed to the Turkish neighborhood in NJ where she last had a memorable meal..
Sigara borek, lamb Adana kabab, and Manti for dinner after snacking on stuffed grape leaves, potato borek, and spinach borek while grocery shopping (because why not… I love being let loose in a new international market!)
A fun and unexpected Sunday evening - and I am all stocked up on turkish goodies and groceries!
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Almost forgot… before I met her, I tried a riff on a childhood favorite for the first time - Swiss chard leaves (instead of colocasia) rolled up with spiced gram flour paste, steamed, then sliced and fried (“patra”). Slightly underspiced and undersalted, but quite an accomplishment - for me 
.
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MUshroom bourguignon and butternut squash mash. A Nigel Slater recipe from Kitchen Diaries 3.
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She says in the book, she’d toned down the chilli. And indeed she had. Certainly needed more if it was to resemble lal maas. But, otherwise, this was really tasty.
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Was so proud to make the David Lebovitz tomato tart for my first time, which made lovely use of a giant heirloom tomato. Then I made a crucial mistake.
After dinner, I left about half of the tart out to cool in the middle of the dining room table. Evidence shows the dog helped herself to it as a nighttime snack. Oops.
The pooch feels just fine this morning, by the way.
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Greg - what dishes am I looking at, please? Always interested in Sichuan food.
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Your dog knows good stuff when she sees one! 
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Multi-grain rice tonight.
Cucumber + cherry tomatoes with homemade sesame dressing; and
Asari clams in butter/soy sauce/sake.
Not in the pics - (tofu + wakame + abura-age) miso soup.
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Pup saw your enjoyment and could not resist!
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