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I dont mind LGBoD. properly cooked , which is a very common problem they just were not part of Thanksgiving growing up.

I make it the same as you would with the spinach.

PayWall .

I once saw a stir fried lettuce side dish in Singapore at our favorite chicken rice restaurant. We ordered it out of curiosity, along with a stir fried baby gailan (chinese broccoli) which is common in Singapore - although I've never seen it anywhere else. The stir fried lettuce was ok, but we much preferred the baby gailan.

I had another smooshed baked potato, this time topped with breakfast sausage, spinach, onion and cheddar. Very tasty!

Dinner was a minimal hamburger and a salad with homemade pickled red onions.

Personally I love Gateau: The surprising simplicity of French Cakes. Everything I've made from it has been pretty easy and delicious! That's all I can ask for.

Chicken in cilantro, spinach, and mustard sauce: Saute bay leaves, cinnamon stick, cardamom pods, and whole cloves. Brown chicken drumsticks in the flavored oil, and then simmer with yogurt, black pepper, and cayenne. Finish with a blended sauce of ginger, green chiles, cilantro, spinach, and stone-ground mustard. Cucumber raita: Thinly-sliced cucumber, yogurt, sliced shallots, minced green chiles, shredded mint leaves, and cilantro. Garnished with cumin and smoked paprika (should be cayenne but dinner guests were chile-averse). Basadi dal: Simmer red lentils in water until tender. Fry sliced onion in ghee then add panch phoran (equal parts freshly-ground cumin, black cumin, aniseed, coriander, and fenugreek), turmeric, paprika, cayenne, cumin, and crushed tomato. My favorite dal of all time.

WaPo likes them. https://www.washingtonpost.com/food/2025/10/30/arbys-steak-nuggets-review-protein/

Is anyone watching Top Chef Canada 2025 right now? I'm quite enjoying it so far. But wow, it goes by fast. They already had a double elimination challenge.

I use wilted lettuce ll the time. It's probably the most common way to use it, round here. Not so much as a salad, but more a side dish, stir fried wilted with garlic and oyster sauce. Or dropped into soup dishes to wilt in the residual heat. Pea and lettuce soup is my favourite. Ditto with fried rice.

You mean the lettuce is wilted with a hot dressing? What else do you put into it? I like wilted spinach salads with bacon, slices of boiled egg and other goodies. If you don't mean this sort of wilted lettuce, then how do you plan to do it?

It's been a few years since this thread has been updated and I can use some fresh material. Are there any new books out there for cakes? Thanks!

Well, Brussels sprouts have been done by my family for many, many years - but SOME people manage to escape eating them! 🙄

Some recent dinners. Broccoli pasta Chicken tacos Noodle bowl with napa cabbage, bok choy, spinach, cilantro, and jammy egg Tomato braised cauliflower with raisins, feta, and mint

Remembering how much I used to enjoy this salad I don't know why I haven't made it in years. It'[s on the menu now for this week!

House guest cooked dinner the other night - this was leftovers for breakfast. Pork loin on a bed of onions and home-grown sorrel, and a delicious cranberry chutney with apple and pineapple. The actual dinner also included bulgur wheat, plus roasted chickpeas and chopped walnuts for crunch.

Frittata with tomatoes, potatoes, scallions, feta, and lots of dill.

Had some cauliflower left around, so I wok-ed it with smoked bacon, red peppers, green onions, soy sauce, ZheJiang vinegar and fermented black beans. The taste reminded me of HuNan food, but I would not dare call it HuNanese. Bacon was cooked first to release the fat, cauliflower went in second with the black beans, and the rest afterwards.

I had a bunch of egg yolks in search of a purpose so made a big bowl of baked custard from Ottolenghi. Well, it's more burnt custard really, due to the unusual way of making it (here, from last earlier this year). After eating a few spoonfuls I decided such a large quantity was far too dangerous to be within walking distance of, and was wondering what to do with it. A burnt custard tart seemed a reasonable solution... Because I was winging it, there wasn't quite enough of the mix to fill level with the rim for a clean, perfectly flat surface; a good excuse to make even more next time.

Grilled beef salad (yam neua): Marinated strip steaks with garlic, ginger, soy sauce, fish sauce, and sugar, and then grilled over charcoal. Rested, sliced against the grain, and served with Boston lettuce, sliced cucumber, sliced shallots, cherry tomatoes, cilantro, and crushed dry-roasted peanuts. Dressing was cilantro, serrano chile, garlic, lemon juice, palm sugar, white pepper, and fish sauce, whizzed up in the blender. No pictures of the final product and no leftovers.

Do this 3 times.. or just water

Shiitake Mushroom Frittata with Pecorino Romano based on a CI recipe - frittata started on the stove and finished in the oven and made with eggs, shiitake, milk, scallions, sherry vinegar and pecorino