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Mustard roasted cabbage, potatoes, onions, and chicken on butternut squash-apple purée.

I don’t make chicken salad very often, but when I do, I am partial to Ina Garten’s curried chicken salad. It has cashews in it, which I really like as an addition. I am not a huge celery fan, so usually leave that ingredient out. https://www.foodnetwork.com/recipes/ina-garten/curried-chicken-salad-recipe-2014291

I made this again with roasted, marinated beets, garlic and herb labne, and smoked sablefish from my weekly fish share.

I used to frequent a sandwich shop whose chicken salad was mayo and sour cream 50/50, diced chicken, celery, cashews, all diced fairly small seasoned lightly with curry powder - it was habit forming!

Nice swap — sour cream would add just the right tang. Grapes and slivered almonds are such a great sweet-and-crunch combo too.

I love the confidence in that “Period.” 😂 There’s something really comforting about a stripped-down, no-nonsense version. And I completely agree — how finely the chicken is chopped makes such a difference in texture. I think that alone can change the whole experience.

Thanks so much, Mitch! I’ll dig into those threads — I had a feeling this topic had history 😄 It’s funny how something as “simple” as chicken salad can spark so many strong opinions. I’m looking forward to seeing what combinations people have experimented with over the years.

Update, I got an email from Newell Brands about the safety upgrade part for the oven "order confirmation' Feb 2nd. Nothing in mail yet but they did send out a survey email about how I'd rate their service on Feb 11th, LOL. I think I put in for the recall upgrade back in Sept or Oct 2025. I don't expect much.

CAR COOKIES: TJ's mini chocolate chip cookies Many of us often pick up something to snack on for the drive home from the market. TJ's has these small, snack-sized packages of single-bite chocolate chip cookies that make for a perfect treat if you lean in the direction of such a snack. I call them Car Cookies because of their size, low cost (99-cents), and because the package, unlike other similarly packed items, is easy to open as there's a cut in the top (Note the notch in the upper right corner of the pacage) that allows the bag to open easily and form a little pouch that fits perfectly into my car's console.

I would be worried about that head space (lack thereof).

Just a little less than three quarts of very delicious stock. I will do this again ... and again ...

@Shel_B How much stock did you end up with?

Head space is necessary in a PC to make sure that any kind of boiling/foaming doesn't reach the valves and potentially clog them, which could be catastrophic. It shouldn't affect the flavor or anything else. Gelatin doesn't come from meat - gelatin is made from connective tissue - this is why backs, feet, wing tips, etc are great for stock because they have a lot of connective tissue which converts to gelatin after a period of time of moist heat.

I typically swap some of the mayo for sour cream to add a little tang. My wife liked it with cut up grapes and slivered almonds.

Here goes with a couple of miso date cookie combos mentioned a couple of posts back. I'm not usually a tinkerer, but decided to wing some substitutions into a couple of existing recipes. These were adapted from a tahini date cookie, using the miso-maple flavours that I quite liked from the Dorie Greenspan cake... And these were a miso-date syrup cookie... They were both fine, but the executives at Big Cookie can rest easy. The miso-maple were soft and chewy (from the oats) but the balance wasn't right - not enough maple. And the miso-date were too cakey for my taste. Moving on from miso, I believe The Evil Genius Cake by Ben Shewry had its TikTok ten minutes of fame last summer, so I'm a bit late to the party... I can see why it had its moment in the sun before everyone moved on to the next thing. The Gen Z-ers love this kinda thing. But at the end of the day it's just a plain cake covered with undercooked blondie batter. That's not to pour scorn on it - it's no different to a chocolate lava cake or other self saucing pudding, I guess. But it tasted mostly just sweet and of white chocolate. The best part was actually the base cake which gets compressed and becomes a little chewy thanks to the weight of the mixture above it. If I made it again - which I doubt - I'd use less blondie mix and cook it longer (or let it firm up more). A couple of videos, and the recipe.

Have you called and explained that it is a birthday? (They always manage to fit us in for a birthday dinner). I don't think you can have a standard dinner before the show at 7 (not enough time), it would have to be after the show. Lounge is nice, but it's certainly not the same experience.

A few days ago I made I made Chris Young's Costco roast chicken stock: https://youtu.be/3k20zFlbFfE and it blew me away for it's simplicity, cost effectiveness, speed, and flavor. In the video, Chris shows the stock to have been gelatinized, but mine didn't turn out to be so. In my preparation, I used the meat almost two whole chickens, holding back a small amount of meat for a sandwich. I added almost three quarts of water. The result of these amounts caused the pot to fill a fair percentage over the maximum fill line, reducing the head space inside the pot while cooking. My question is this: could the reduced head space affected the formation of gelatin in some way, or reduced the amount of flavor extracted from the meat.

Hi @Tropicalsenior those leaves are sorrel. A good add to salads, slightly bitter. It overwinters here as well, meaning it doesn’t die off but still gets a few leaves in winter. I believe there is a plain green sorrel as well but this is what I have growing at home Photo below from a gardening page of Better Homes and Gardens.

That’s my back up plan.

I never get tired of Molly Stevens' braised cabbage dish. I do increase the carrot a lot and don't always use too much onion. I also increase the stock a bit. I think it's delicious as leftovers. I am still jonesing for a butternut squash casserole. Maybe this one? https://leitesculinaria.com/97453/recipes-butternut-squash-gratin.html I was going to make that squash dish for Christmas but our plans changed after catching the Super Flu bug. Please let me know if you do try it! 🙂 Anyway, I don't think you can go wrong if you do some kind of veggie casserole or gratin with your excess veggies. But you are a great cook, so I think you will come up with something fun without my input!

See if you can walk into the bar and eat

Curious if anyone knows whether I stand a chance to get a reservation. Nothing is available online, but I’d like to go on birthday 3/17 as I’ll be a block away seeing a show at 7. So I can dine early or late, which might not help. It is a Tuesday. If I call the reservation line and sound super desperate would that help?

Artichokes! (and not just the hearts, ha) Steamed with a lemon-butter-garlic dip. And steak. Sautéed mushrooms. Not sure what for dessert but I don't feel like baking so I'll probably buy something.

My first try at Kartoffelklöße aka German potato dumplings. Actually my first time to eat them! I had a meal planned including the dumplings but the day got away from me. I was a little confused reading the recipe about the size and amount of croutons to incorporate but am very happy with the results.

I almost never make it but I saw a recipe for it not long ago (did not save it) that had the usual mayo, onion, celery, but also had pimento and water chestnuts. I thought the water chestnuts sounded good for texture.