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His recipes both sweet and savory have been so well tested and really work. Love how he's evolved as well from Chez Panisse to having lived in France for years. I've been thinking about his new book as well even though I have the first one! Pretty sure there is plenty new but still lol

Thank you! I really have to pick up a couple of his books. Been on my cart a long time.

Me Too! https://www.davidlebovitz.com/quince-tarte-tatin/

When I made a St Louis gooey butter cake a couple of years ago I was not particularly taken with it. Of the two broad types, I went with the bready kind over the cream cheese version. (I should've followed up on @Kim Shook's comment at the time. Oops.) So when one appeared in Cake Zine I thought it was worth a punt... OK, now I'm on board. Welcome to St. Louis. These were good, and certainly delivered on the gooeyness. My homemade tulip liners were a touch too small for the quantity of batter, so maybe next time I'll make larger liners or slightly smaller cakes. Or maybe not. I quite like the visual of exploded gooeyness.

I ordered one apple pie and one SOMA panettone. As @ElsieD said, they’ll ship after Dec 15.

Went for a little shop at one of my favorite places yesterday. Mortadella from Italy - so large it has to be cut in half to fit on the slicer. Above it is a pork sausage, mildly cured, from Emilia; sadly, I forgot what it is called. But it's cured for a minimal amount of time, so it's a bit softer than a long cured salami, as well as mildly spiced. And there probably is no place left that still adds up your purchases (and gives you a taste of everything) manually. Indeed - Di Palo Fine Foods.

Well, she was unsure if the Tourtière would survive shipping, so the order was changed to ONE "Three Chocolates" and TWO "Apple Pie" Panettone. Money sent this morning.

Man, I love quince, beautiful. Did this come from one of his books?

Those sound amazing.

From a bakery in Taiwan, according to the alt-text on the original post. Check out that six-pack!

Not exactly salad weather, but I have gifted salads, so added some pulled pork (also gifted) and blue cheese for a heartier supper. I don't think I posted it, but I made a pot of potato soup the other day at my sister's request. Bacon, cheese and Herbes de Provence.

I'm always happy with Thai curry. Green, red, panang, jungle, yes please! Improvised dinner tonight. We had Mexican chorizo, yogurt, and chiles in the fridge, and shrimp and spinach in the freezer. Sauteed cubed chorizo and removed. Seared shrimp in the rendered fat and removed. Browned sliced onion, added minced garlic and chile serrano, and then mixed in the dry spices (ground coriander seed, cumin seed, cardamom seed, black pepper, turmeric, cloves, and canela). Deglazed with chicken stock, added spinach, roasted/diced chile Poblano, and yogurt, then simmered for a bit. Mixed in the shrimp and chorizo and finished with fish sauce and garam masala. House guest made bulghur, and we had tatziki from Mrs. C's trip to the Syrian market. Sliced up some cukes and called it a meal.

Zabar’s was always the last stop on the way out of town when I would visit New York with my parents as a kid. Still go every time I go through New York. No place else like it

These are like a hybrid potato pancake and a crepe?! Oh my.

I would be happy with this too. Sadly my husbandis not a fan of any kind of curry, so i save recipes like this for when he is away on a fishing trip.

@gfweb You BetCha aside of the current ' atmosphere ' Electric will be the ( or a ) way to go . but with stuff , that gets the job done at a fair , everything considering , price.

Not bad. But a warranty is only as good as the company behind it. One would hope that they would be around in 10 years. I worry about having to replace that battery.

Pear, blackberry, raspberry Frangipane tart. i sliced thin rectangles rather than wedges which provided a variety of the fruit in each slice.

Looks like in stock from AMZN (eG-friendly Amazon.com link)

Looks intriguing and delicious, @lemniscate. Sold out though. 😞

I 'toast' the tortilla in a cast iron / black iron pan . . . pre-heated, toast, get bubbles, flip.... wrap while warm....

I gave food Advent Calendars out this year to close family. One is the Walker's Shortbread to a person who had never had any type of Advent Calendar before that they are truly excited about their cookie a day treat. The other one is kinda pretentious, but not when taking into account the scarcity in the US of the product and the quality of the confection Lakrid by Bulow licorice is a real eye opener, and the flavors are delicious and memorable. I don't like US black licorice candy at all, but I got to try a caramel covered black (salted?) licorice piece out of the calendar and it was phenomenal. I wish Bulow was more available here.

I'm on my 3rd burrito of the batch I showed at the beginning, and have learned a few things that I'll put into practice next time. First, I don't like these tortillas. They're Mission brand, a widely-distributed and probably well-respected brand, but they're too sweet for me. I think I'll try frying one or both of the remaining burritos, to see if browning the tortilla helps its flavor. (I'm talking about pan frying, or toasting in the convection oven). Next time I'll try a different brand, or try making my own. Second, sour cream in the filling is wasted although I'm bound to add it later. I'm not sure why that is, but the sour cream seems to lose its oomph after storage and reheating. There are other things I don't much like about the filling, but the sausage in question is simply something I need to use up. (Funny how we used to like it.)

Cooktop : 30 " $ 6,999 on web site , but '''' The Impulse Cooktop is eligible for the 30% battery tax credit, reducing the total price of $5,999 to approximately $4,200* after refund '' https://www.quitcarbon.com/help/is-a-120-volt-battery-enabled-induction-stove-a-good-fit-for-my-home no idea is that credit exists for 2026 , or if it is '' at risk '

Leftover Desi murgh (special chicken curry) enhanced with minced chipotle, fish sauce, Mexican oregano, and crumbled feta. Improved an already tasty dish, imo. When I tried to top with an over-easy egg I learned that our formerly non-stick pan no longer performs that function. 🙄