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White Poached Chicken with Napa Cabbage and Peanut Rayu from Ottolenghi’s “Comfort” - chicken breast gets poached in water and shredded. Rayu is made by slowly heating up canola oil with gochugaru and once hot you add chopped peanuts, sesame seeds and chopped garlic and cook for a few minutes. Off heat you add soy sauce, salt and sugar and let it cool down to rt. The chicken is mixed with thinly sliced napa cabbage, basil, ginger, scallions, shaoxing wine and the rayu. Finished with some lime juice

We also had a 5'x5'x7' grow tent!

Millions of people in China (including me) have a fridge/freezer in their living room.

Grilled Eggplant with Tomatoes, Torn Croutons, and Lots of Herbs This doesn't look at all like the photo in the cookbook. A principal reason is that I'm not a food stylist. You're seeing what I plopped into my bowl, rather than the entire platter they show in the book. However, two other reasons are easily spotted: in their photo, the eggplants aren't cut into bite-sized pieces; and I forgot to have a lot of fresh herbs on hand to add! Still, this recipe is a winner even in my inept hands. Today is the first day of truly fall-ish weather up here and I was too cold to grill after an afternoon doing yardwork, so I followed his instructions for oven roasting the eggplant. The instructions worked perfectly. I've asked my local farmer to save me some more of these little eggplants, as well as more tomatoes. This recipe is another keeper.

I'm not the only one who has a freezer in their living room!

Thomas Keller’s book “Bouchon Bakery” has a recipe for Demi-epis. That may be exactly what you are looking for @AlaMoi.

Homemade Meatloaf (2/3 beef 85% and 1/3 pork w/ onions, paprika, ketchup, Worcester sauce + more) with caramelized onions on top base is Potatoes w/ mace blades and thyme (though the mace overpowers the thyme) And Green Beans. The beans and potatoes are from my wife's garden, as is the thyme. Only see the stem: 2014 Millennium Cab from White Hall Lane.

Overall, I think your proposed procedure sounds well worth trying, and I'm going to try it myself with this wonderful-looking recipe. However, I have a question that may also occur to @tirgoddess: granted, the chicken will have been cooked, but it also will have been chilled. How would you suggest warming the chicken before putting it in that "very, very hot pan"? Allow to come up to room temperature? Put the sous vide package into a warm water bath before the final prep stage? Of course, this all assumes that @tirgoddess has access to sous vide equipment. In case that isn't true, I hope others will weigh in on non-sous-vide techniques. Edited to add: in reviewing the topic, I see @AlaMoi had a non-sous-vide suggestion above. Sorry, didn't mean to ignore that post!

A really good-looking guy in my freshman class at college asked me out. I suggested a picnic. He said he'd bring wine, and I agreed to bring cheese and a baguette a grocery store Italian bread loaf (this was 1970 in rural upstate NY). We met down at a large pond on the college property. No one thought to bring a blanket, or plates, or utensils, or glasses, or napkins. Afterall I was 17 and he was 18. We tore into the bread, smooshed the cheese into it and guzzled the wine straight from the bottle. Lake Country Pink barely a half-step above Ripple in taste and price. We've been married for over 50 years.

wow - sure does! thanks for the lead!

Snap peas with 'nduja and spring onion from Josh McFadden's new book, Six Seasons of Pasta This was very good. I don’t usually put snap peas in a red sauce but their crunch and sweetness are a good counterpoint to the richness of the ‘nduja. I used scallions instead of spring onions, capunti pasta instead of the suggested casarecce (which I like but didn’t have on hand), reduced the amount of pasta and increased the veg.

If you cook the chickent thighs sous vide, all the prep work will be done! See Serious Eats for possible cooking temperatures. My personal experience is that spicing (mustard, lemon) can wear out over a long cook, so you may want to refresh your spices, or, cover raw chicken with s + p, cook it sous vide, chill it in ice and then refrigerate. (Serious Eats says you can hold the cooked chicken for up to 4 days.) On the day of serving, make the spice/sauce In a very, very, very hot pan add a few drops of high heat oil (Grapeseed), wipe out with paper towel. Brown the skin for only 30-90 seconds (the chicken is already cooked) @rotuts ? @weinoo ?

You're an amazing Dad. I hopee Charlie appreciates all your efforts!

Looks like epis to me - cut with scissors as I recall. King Arthur recipe

Pasta with lentils. I ate a bite before remembering to snap a pic

I'm fixing to develop a copycat of the Bouchon "rolls" they serve (warm) with brunch. looks like: two issues: 1 - the bread itself 2 - the technique at first I thought they did the scissors-snip thing to create the 'outcroppings' - but on closer exam it appears they make individual taper/torpedo shape rolls and overlap / glue them together & let rise . . . note also what looks to be the 'cut surface' . . . like each was cut on diagonal from one long baguette(?) then 'stuck together' the crust on these is not hard-crisp; the softer crisp could be an artifact of baking/holding at humidity? it's the crumb where I have no good experience. the crumb is fairly 'fine' - no big holes/etc ala 'good rustic bread' the texture is not soft/mushy like a typical 'dinner roll' - it's 'firm' - tears easily - stands up to a knife spreading butter&jam my thinking is a well machine kneaded baguette dough - thinking the extra kneading may produce a finer crumb. any ideas / experiences / advice along the line?

After months -- maybe a year or more? -- of not making hummus or tabbouli due to a mental burnout, I got back to it yesterday and today. The impetus for the hummus was a half-can of cooked chickpeas sitting in the refrigerator. I hadn't frozen them and was afraid that they'd start going off as had a bunch of other stuff in the refrigerator. I was too lazy to dig out a food processor or blender, so tried mashing them by hand. With a fork. And then stirring in tahini, water, and lemon juice with some salt until I thought I had it about right. I am AMAZED at how much those little devils swelled up; what began as a cup or less of cooked chickpeas became more than a pint of hummus. And no, it isn't as smooth as if I'd used a food processor, but it's just fine. The tabbouli -- well, I confess to having bought several bunches of parsley and cilantro and keeping it too long. This time, I used it before it could go off. The mint came from my garden. I could thin that hummus even more, but I'm pretty happy with it as it is. And I'm happy scooping it all with Tostitos Scoops. It's late afternoon. This may be dinner as well as lunch.

My son and I went to a Cuban restauant a couple days ago. He wanted to order a Creole Lobster dish for us to share but changed his mind when he found out it was $60.00. He ordered a Cuban sandwich and I ordeered aa appitizer of three empanadas. We shared both. While we were waiting, he looked up the lobster recipe on his phone and asked me if I could make it with lobster and shrimp. I said I would and made it yesterday

I split a couple of dozen raw ersters (9th Ward phonetic spelling) with Charlie "Boudreaux" Irby. Actually I ran him off after three since they were running a little small and I was pretty hungry.

No, they use the internet for that! Look, he cooked at Franny's and other good restaurants (though I'm not sure how much). Do you have this? That's a hard no!

to be fair to the author , allowing you to decided : re: Kale. for review purposes , from ' Six Seasons of Pasta ' Id try it , when MarketBasket caries Tuscan kale . and , looking over the various Ragu Rx's , Im reminded again , my Pork iPot Ragu lacks a carrot. I know that would improve it , as the carrot is in Classic Meat Ragu . but I keep forgetting to get one.

Not everyone loves mooncakes, but I do, because for me they represent friendships, celebrations and sharing. This is the set I made this year to give to friends. I'm pretty happy with them, but the star was unexpectedly the black sesame and pineapple. The subtle technical challenge is making the filling dry enough to mold, but not so dry as to make it unenjoyable in the mouth. My black bean mandarin filling was a touch too dry, but the sesame, which I thought was too loose, turned out perfect.

this pic from the above book ( e-bub version ) inspired me to think about my two pasta dishes . the Campari and the Pork iPot ragu . Im adding a little finely sliced raw spinach to my Campari Linguini tonight , as a result. go figure . And Im not sure Id ever add Kale to Macella's tomato sauce .

ATK/CC/MS make most of their money via cookbooks , and various subscriptions. and , of course , being experts at churn. I agree w @weinoo that their is not that much new in the pasta world and I agree w @blue_dolphin a cookbook , in hand , and be a joy for inspiration , esp w the photography .

Sounds like you think people buy cookbooks only for the recipes!