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Broccolini with Sweet Tahini from Ottolenghi’s Plenty More with sockeye salmon brushed with yuzu mayo and lemon juice then oven roasted. The broccolini recipe includes green beans and snap peas. The salmon was a riff on a recipe in Renee Erickson's Sunlight & Breadcrumbs called 1970’s Mom's Mayo-Slathered Salmon which uses regular mayo, a trick my mom also utilized in the 1970’s to keep salmon moist when broiling. Still works:

I enjoyed her. She seemed like a "good broad" in the best Sinatra sense.

I adore artichoke on pizza. My fave combo is artichoke, Feta, kalamata olives. But wow, yours just looks so amazingly good!

What is the name of this gadget? Because I am outside of the US, that link won't work for me. Edit: never mind, I found it.

Both educational and entertaining, I really enjoyed the overviews

Just a slightly different way of cooking - grab a ball of ground beef, place it on the griddle and smash it really thin with the flat of a spatula. Try and get as thin as possible, even a few little lacy holes appearing in the patty. It gives a great crust and is probably my favourite type of burger. I much prefer a stack of a couple of those over a single thicker number. In the picture above, the two on the left had just been turned so you can see the crust, the others are just about to flip.

That looks delicious! Pardon me, but how is a smash burger different from a hamburger?

Delicious - but that apple looks undercooked 😝

Ingenious little device. I have one that I evaluated for Amazon a few weeks ago. I have yet to do any baking since I got it.

Pizza & movie (or series) night: Hawaii (pineapple & cured pork loin) … Tuna, marinated oniond & capers … Artichokes, homemade Italian sausage (very fennel forward) & chili oil … And some beer for yours truly 🥳 ! All enjoyed while watching “Asterix - the big fight” … a new series on Netflix. No complaints whatsoever 🤗

Always a double! I consider a double a single.

@&roid Wow indeed ! those look like doubles ! their aroma comes right off the screen !

I suspect everyone who bakes is aware of these little flour duster gadgets but they were new to me. I ordered this one (eG-friendly Amazon.com link) from Amazon recently and have been finding it quite handy. Can be used for powdered sugar or cocoa but mine has been living in my AP flour canister. Does a better job than I do at tossing an even dusting on the counter when shaping dough. It was $6.99 and came in a nice little box so would make a good stocking stuffer or an added gift if you’re giving someone a baking book.

Wow! This thing is great fun! So glad I picked one up. smash burgers with onions and mushrooms for our first cook:

Wowsers, that finish is a thing of beauty!

Saw this a few days ago, and made a mental note to drop in and check out the corresponding thread here when time permitted. Was surprised to see that there isn't one (or if there is, I didn't find it). A couple of links: https://www.msn.com/en-us/entertainment/entertainment-celebrity/anne-burrell-found-unconscious-and-unresponsive-as-details-of-celeb-chef-s-shocking-death-are-revealed/ar-AA1GVjY1 https://www.cbc.ca/news/entertainment/anne-burrell-obit-1.7564257

@Shel_B my breakfasts are always as little fuss as possible! I can't be bothered with it 90%of the time, mornings are not for complicated things in my world. While i love the pretty plates of pastries, Im lucky to get coffee made. I've threatened more than once to quit my real job and become a camp cook in the back country, and then i realize I'd have to get up and get to cooking immediately and change my mind. Today- omelet with cheese and black olives (ham and cheese for partner), bacon and hashbrowns. And strawberries picked while covering beds last night to protect from the frost.

@weinoo Next trip . Ill look for them. thanks

No, not really. The Khao Soi served at the restaurant is a Chiang Mai-style coconut curry with beef and noodles. The curry paste used to flavor it would not be used in Grapow chicken but since they use something they’re calling “khao soi queso” in their crunchwrap, I figured that curry paste used would be a good start for my dupe. The khao soi curry paste is the cookbook made with fresh turmeric, garlic, ginger, shallots, chiles, Roasted Chile Powder, cardamom, salt and a little vegetable oil. The grapow chicken in the book is more simply flavored with prik tum (jalapeños, bird’s eye chilies and garlic, simmered in oil) Thai seasoning sauce, oyster sauce and fish sauce. It also includes green beans.

Making them individually was my first thought, but the cutting out and assembling sounds like a good idea too. I'll probably try both ways since there isn't a special recipe for them.

@rotuts Here, this morning... Blenheims.

Exactly. I used Primal Kitchen brand ketchup because I thought that the flavour would work better and I was too lazy to make my own ketchup.

I'm intrigued. I'd never heard of crunchy Queso Wraps. I can easily find the ingredients. Is the khao soi sauce meant for the grapow chicken?

@&roid beautiful surface. you will not regret your work.

I’m sure I’ll make a mess of it soon! I think I got the technique off here years ago, it’s been brilliant on my darto pans so fingers crossed the blackstone likes it as much.