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Chorizo, shrimp, and zucchini tacos with shallot, garlic, bird chiles, thyme, Mexican oregano, and a splash of half-and-half.

It's a massive update/revision of her 2006 opus "What to Eat," appropriately entitled "What to Eat Now." https://www.foodpolitics.com/2025/11/this-is-publication-day-what-to-eat-now/

I made some daikon steaks for meatless Monday. 20 minutes in the anova 212/100% humidity then sautéed on the stovetop to color the steaks. Made a little sauce of tamari, mirin and brown sugar

As with a LOT of Italian recipes, I find Frank from Memories of Angelina to be one of the best sources out there. He’s comprehensive, he’s a great writer, he researches primary sources and he’s got great taste. I think this is a soup that’s worth doing in the classic way, the whole point of it is that it’s reboiled. https://memoriediangelina.com/2025/03/07/ribollita/ Heres another recipe I liked, probably even stricter about no shortcuts! https://www.cookwithgrazia.com/csa-box-content/ribollita-soup-authentic-recipe/

I do like Ba-Tampe Ive noticed that is there isn't a lot of turnover in your store the Half Sour jars tend to get that muted green color , the color you associate w regular jared pickles sort of a green//yellow those might not be as crips as you like , if you like crisp. they are softer still tasty ( he he ) if you are looking for crisp and tasty get the jar that has the green color you associate w cucumber , not pickles . that's what I look for.

https://a.co/d/9pTQyRy (eG-friendly Amazon.com link) Days are getting shorter here in Tucson, but still great dinner time grilling weather. Got a solar chargeable grill light (also came with USB charging cable). Auto on/off when you lift grill hood. Has indicator when charge level is getting low. Two lighting levels. Installation was a matter of seconds. So far, so good.

Ba-Tampte all the way. Unless you happen to live next door to the Pickle Guys.

Four times as large as a quart jar?

It’s been awhile since I’ve been in the dinner thread. Hi, all! Air fryer roasted cauliflower with shredded cheese, bacon, and chives.

@pastameshugana I know that taste !

I am intrigued by Pizza Beans. Thank you for both of those. Yes, I do have a food processor and am not afraid to use it! My mother was originally from east Texas, but moved to south Louisiana as a teen and never left. She became a wonderful Cajun cook because of my dad, but was absolutely sometimes a “Homesick Texan” craving pinto beans and cornbread. Thank you for making me think of my mom, and also for the recipe.

I have double ovens, an air fryer, and a microwave, but no sous vide equipment. And I’m okay with that. (Do I sound like a Luddite?) 😜 This was a rabbit hole! I stayed awhile, and will return. Merci. I appreciate any recipes messaged to me, and I appreciated your sauerkraut suggestion! Thank you! I’m tempted to get the silicone thingys even if I just use them to freeze stock. And then work up the nerve to try them in my IP. Haha! While I hadn’t yet considered breakfast for dinner meals, as a fan of them, it’s something to consider. I like the hash brown patty and fruit idea, as well. Thank you. Funny you brought up polenta. An east Texas friend from many years ago introduced us to baked cheese grits as a side dish for barbecued and/or grilled meat. I just haven’t figured out which meat idea would work best. My husband said he’s unwilling to grill meat for 24. Too much pressure (he probably means from me, not the recipients) for it to be good! But it could ham or something else. A breakfast casserole is a great idea! I know they are very popular and not too hard to make. Thank you.

As someone who has, as a child, been waterboarded by an unseen wave while visiting the ocean (like I'm sure many have), when I hear this all I hear is 'tastes like gritty sea water and snot'. But I'm sure that's not what you mean!

I've been using the NuWave induction wok for a while now, and honestly, it’s been a pretty solid performer. I wasn't expecting much from a portable induction, but this one really surprised me with how well it maintains heat. I’ve used it for everything from searing meat to boiling water, and it heats up fast and holds a steady temperature. It’s not perfect — the power settings aren't as fine-tuned as I’d like for some tasks like simmering or delicate cooking, but for most everyday cooking, it works great. What I like most about it is that it’s super easy to clean, which is a big win in my book. If you're just looking for something to quickly cook meals or need something portable, this is a solid option. I wouldn’t say it’s perfect for all cooking methods (definitely wouldn’t try to make a gourmet dish with it), but for regular use, it’s been pretty great. I like it more than the cheap models I’ve tried in the past, and it’s definitely better than gas stoves in terms of speed and heat control.

“Green” Salad with Tomato Dressing and Burrata based on a recipe from essen & trinken magazine - the salad has blanched green beans, green asparagus and snow peas, pan-seared zucchini and broccolini, radishes and chervil. The dressing is made by pureeing dried tomatoes, garlic, basil, mustard, smoked paprika, orange juice, olive oil and champagne vinegar. Served with burrata drizzled with olive oil

Uni tastes like the ocean

Oh, I've never done this at the butcher! This is what I put on the cut sheet when I buy the whole side -- butt cut into smaller roasts.

I now know just how large a gallon jar of Hellman's is. And I'm just as glad it is not glass.

The egg bite idea also reminded me of "breakfast for dinner" possibilities. I wondered how strata/breakfast casseroles might work. I did a recipe for a sort of French toast casserole with breakfast sausage in one of my books, which turned out really well, but just your regular bacon, egg, and cheese would probably also work.

It's taken over a year since his death, but I finally reached the point where I wanted pork steak. Not just pork steak, but pork steak cooked the way my darling preferred it. First, I had to make the breading mix we'd worked out and he'd codified in writing. (You can see why we never played Scrabble together.) Then I unearthed a pork steak I'd vacuum-packed and frozen about a month before he died. The procedure, once the breading is mixed, is: pat the pork steak dry, shake in a bag with about 1/4 cup breading mix. Bake at 425F for 25 minutes. I took the bony half for tonight, still more than I needed, and half of a twice-baked potato courtesy of his daughter. Red wine to accompany it. More than I needed. Delicious.

Pretty sure my Trader Joe's would never hold a case of wine for a customer. I called and asked them about something once a few years back and they said to hurry up and get there because there wasn't much left.

I like Tony Packo's Sweet Hots. Sadly, they seem to be no longer locally available.

Fried basmati rice with chorizo, rotisserie chicken (gift from neighbors), green beans, and zucchini. Also added cherry tomatoes, cilantro, sliced onion, minced garlic, ginger, and jalapeno, and fish sauce.

Back on the egg bites that @Shelby suggested (which might be easier to bake in muffin cups whether you have an IP or not) have you considered any other “breakfast for dinner” meals? Not sure how they’d be received but something like an egg bite (maybe with ham, bacon, sausage, cheese or veg like spinach, mushroom, etc) hash brown patty and fruit would be a decent meal that I’d be happy to eat at room temp. I see a lot of online recipes for breakfast sandwiches made with whomp biscuits that might work …though I never trust them 🙃 A big pan of polenta you could cut up and fry would make a good side or dipper but the frying part would be messy. Little disks in muffin tins might be easier, but they’d still need to be fried or toasted in some way…sorry…thinking while posting!