i don’t have it but i have often made recipes from it that I find online. and yes, they’re always good!
1 Like
If you have an opportunity to borrow the book from the library, I recommend it.
There is a fountain of information at the front of the book that you miss by stricktly cooking from online recipes only.
I believe it was @MunchkinRedux that suggested it on the WFD thread that @Amandarama organized on CH.
Please feel free to correct me if I’m not remembering correctly.
1 Like
i haven’t been on CH in like 8 years…
I know i should get it, for that reason. I’m just trying not to buy cookbooks anymore… but I may make an exception. But you know how exceptions open the floodgates!
2 Likes
They most certainly do 
1 Like
Cocotte (SF, used to live close by so recreate it sometimes) style roast chicken in the steam oven. With porcini sauce, cilantro sauce, dijon, baguette, and arugula.
(Shameless placement of the spatula my mom made for me for xmas since I took these photos to show her I’m using it)
25 Likes
Chickpea-zucchini patties with parsley, garlic, panko and eggs. Dip made with yoghurt, feta and basil. Served with oven roasted eggplants (herbes de Provence, honey, cilantro)
23 Likes
Great spatula! Does your mom use a wood-burning tool for the decorations? I have fond memories of all the destruction my brother and I caused with our wood-burning set… 
2 Likes
Had a great no-meat meal last night. Forgot to take a picture. In the Instant pot I cooked frozen corn-on-the-cob and a sweet potato. Added a sliced tomato, green onion, and baked some biscuits.
Noticed my picture was up again for some reason instead of just my name, so uploaded a picture and hopefully, my picture will not come back up.
7 Likes
I see a beautiful art-deco / Peter Max type of fleur-de-lis mask. I love it!
2 Likes
Why thank you! This might be my favorite thread so far 
2 Likes
I love this thread yet have venured out and found a few treasures along the way.
1 Like
18 Likes
We were supposed to have red braised pork ribs tonight, but didn’t have a lot in the tank when I got home. So we are grazing in front of the TV with nibbly things - pimiento cheese from Amá (freezer find), creamy salsa dip (half purchased habanero salsa/half sour cream), pepper jack, chorizo, and tortilla chips. IPA for him and Sauvignon Blanc for me.
20 Likes
Your nibbly dinners always give me a serious case of the wants.
5 Likes
Low and slow roasted chicken I have been making once or twice a year since a 2006 Chowhound post by CH Sean Dell. Faux-Tisserie Chicken gets you google facsimiles. A 3lb local pastured chicken rubbed all over with avocado oil, at 300F for an hour, rubbed all over with salted butter and back into 300F oven for another hour. Delicious! Super low energy so only accompaniment was some kimchi.
24 Likes
Aw, shucks @MunchkinRedux 
I am looking forward to sharing the red braised dish here in the near-ish future though. That thing is bomb. This week just went completely sideways.
1 Like
Chicken thigh souvlaki and a leafy salad with dill, parsley and sour cream/vinegar dressing.
13 Likes
Raghavan Iyer’s Roasted Cashew Chicken with Fenugreek Sauce (Kaaju Methi Murghi) from 660 Curries, inspired by a trip down memory lane to my favorite Chowhound COTM. I didn’t care about most of my content there, but I wrote extensive posts on a lot of the recipes in that book and all of the notes didn’t make it into my hard copy of the book, so I did a quick copy and paste to save them. This particular recipe was one of my favorites and it was as good as ever tonight, even though I subbed almonds for the cashews and made a bunch of other little changes. One new note - be careful with the cinnamon. I doubled the sauce recipe but used the single 3" cinnamon stick called for, and it was still overpoweringly cinnamony (to be fair, it was the really good, potent cinnamon from Penzey’s rather than grocery store sticks). Served with garam masala-roasted cauliflower.
25 Likes
Broccoli / tofu stir fry with spicy peanut sauce over rice noodles. I tried the method of cubing the tofu, then freezing it, then defrosting before cooking and it really did help it absorb lots of peanut sauce flavor!
14 Likes
