Where did you go to college?
Lentils with chorizo and wilted greens, along with a cinnamon-and-clove scented aromatic rice. Recipe from the NYT.
I used green lentils, fresh Spanish chorizo from Uli’s, and kale and scallions from the garden.
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Never had a cheesesteak with broccoli rabe until cdc and I (constant dining companion) visited the rtm. I told cdc to surprise me while I camped a fairly secluded table because the joint was jumping. Startling but very good with the rabe.
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Looks satisfying Linda. What percentage of fat do you prefer with your hamburgers? I like mine leaner than cdc likes his.
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Mussels were steamed with chorizo, garlic, spinach, and beer. Then al dente pasta finished cooking for a couple of minutes in the sauce. One non-mussel eater got some sauteed shrimp with his instead.
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Quick pasta salad with tortelloni, peas, snap peas, radish, scallions, baby spinach and a vinaigrette made from olive oil, lime juice, agave nectar and basil
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That looks delicious!
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That looks really great!
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Quiche - This one seemed like a lot of work, but the taste of the end result was worth it. This sweet potato, bacon and parsley quiche, from Dinner in French by Melissa Clark was mentioned on May 1 by MonicaMadeIt. (Edited to add online recipe link.) The ingredients list was so appealing to me that I tracked down a library copy of the cookbook and at last found time to bake. Using a food processor, mixing the crust took 5 minutes. Chilling the crust was my biggest challenge - no space in the fridge for a pastry-lined pan so I took the listed option of chilling the plastic-film-wrapped dough disk for a day. I also roasted the 1/2-inch diced sweet potato and bacon the day before, so I thought I was in for an easy assemble & bake session. Unfortunately, the chilled dough needed an hour countertop to reach roll-able temperature. I don’t own a tart pan, so used my 9 inch springform pan and par-baked the crust the 22 minutes listed. Another time I’ll roll the crust thinner and/or par-bake longer. Whisking the egg and parsley mixture, made with evaporated milk in place of cream, was quick and easy, and I had shredded cheddar and shaved parmesan ready for the toppings. The (at last) fully-assembled quiche baked 35 minutes while we had hastily prepared (and late) sandwiches for our dinner. I was annoyed and ready to toss this recipe, but then I tasted the finished quiche. The flavor combination is perfect for us - slightly sweet/ a bit smoky/ a bit salty/ nicely cheesy. I froze half last night, reheated a slice for my breakfast, and the rest will be our lunch today.
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Echoing what @LindaWhit says. Couldn’t have said it better and she was first. 
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Could you please share details? It looks so good.
For whatever reason, I have never had much success grilling steaks. It didn’t matter what kind - thick, thin, with a bone, boneless - they were always over or under cooked. I’d check temps, poke it, let it rest, and so on. Last Wednesday The NYT had an article on reverse searing a tri-tip steak. I’ve never had a tri-tip, let alone reverse sear it but when I saw one in the butcher case I decided to try it.
Whoa! It actually worked!. I especially like the fact the the tri-tip is not uniformly thick so that there is some variation in the degree of doneness. The reverse sear method will be my new go-to. Now I want a new grill as I wasn’t completely happy with the char.
Served with chimichuri, grilled shishito peppers and chopped cole slaw.
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An exotic and tasty Cantonese soup loaded with umami goodness!
. Uncommon and rarely offered in restaurants nowadays. Supposed to have great therapeutic value as well
" Free Range Duck, Chinese Ham ( or Prosciutto ends ), Tangerine Skin, Barley, Winter Melon "
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Many thanks!
Tonight’s dinner was poor man’s ramen. I used bok choy, edamame, and purple cabbage simmered in chicken stock then served over chow mein noodles. I seasoned it with garlic, ginger and red pepper flakes but it still wasn’t spicy enough so chili oil came to the rescue.
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Love those blond curls 
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Banshee! Love it, adore their tasting room.
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