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I picked this up in a used book store a week or so ago for $4 Cdn. 'Cooking with Patrick Clark. a tribute to the man and his cuisine' After doing a bit of research I found that Clark died in 1998 at the age of 42 and the cookbook was put together by the late Charlie Trotter and other collaborators. The first half is composed of Clark's recipes and the second half of recipes submitted by other chefs (around 50) including Pepin, Keller, Trotter, Van Aiken, Samuelsson, Lagasse, Ducasse and Silverton among others. One of my best finds. I don't have any personal experience with or knowledge of the NY restaurant scene and its history so any comments welcome. Looking at you @weinoo and @KennethT.

A retro recipe that will be recognized by anyone who has lived in Quebec or have French Canadian roots. Pate Chinois. I added to the rather bland standard recipe by using a beef/pork/mushroom/onion base with a good gravy and topped it with roasted garlic, aged cheddar and chive mash. Served with a green salad.

I mostly use purchased flour tortillas for breakfast wraps and they are one of my favorite breakfasts. Another good use would be quesadillas. I cannot get good corn tortillas in my area as the packaged products available are pretty meh.

Mushroom, spinach, aged cheddar, chive and dill omelet with leftover mushroom couscous, tomato and a mix of grapefruit and orange.

Thoughtful ... thanks! Nice host ... My ex-wife and I were there in 1982. I love traveling through the southwest.

Here are some dinners we’ve been having over the past few days. Below spaghetti bolognaise We had dinner one night at our son’s and his wife made this enchilada, she said it was a Jamie Oliver recipe with sweet potato and black beans in the filling. It has made me want to make my own enchiladas and I’ve been looking up recipes. Below an ordinary chicken schnitzel and 5 veg meal. The mashed sweet potato with butter was nice I made a frangipane tart with the soon to be finished for the season fresh figs

This morning I came across something in my local supermarket that I’ve never seen in any Chinese supermarket before. They were lived and labelled as, and looked like 波士顿龙虾 (bō shì dùn lóng xiā), which are Homarus americanus, Boston Lobster. How they ended up here I’ve no idea. The tank held around a dozen of them. Previously I’ve only been able to order them for delivery, usually 24 hours in advance being required. The Chinese name for lobster is 龙虾 (lóng xiā), which literally means ‘dragon shrimp’. Be careful, though. The extremely popular 小龙虾 (xiǎo lóng xiā), meaning “small lobster” are crayfish. Often restaurants that provide English on their menus omit the “small”. These real lobsters were on sale for ¥268 ($37 USD) per 500 grams (1.1 lbs). Unfortunately, they were in a dark corner of the store and my photos aren’t clear. So, here’s one I had delivered at Christmas from my delivery app. It was slightly more expensive.

Update on my NM chiles. The mysterious bag of peppers labeled Anaheim made it back to CA in excellent health. They don't look like CA anaheims, although I don't think I've bought any anaheims here for decades. The were meaty, dark green and flat like a poblano, but longer and less triangular. We roasted them on the grill, peeled them, etc. Generally they were mild but a couple of them had more heat. The flavor is nice. I froze them in small bags. I think the best benefits will be gained by mixing them with the frozen very hot Hatch chile. My plans for the next week include making a green chile stew: pork shoulder, potatoes, light chicken broth and chiles to taste. Very traditional. If only I had some fresh warm sopaipillas and some pueblo honey to go with. Note to @Shel_B: Our Airbnb was in Velarde, north of Santa Fe. The Ohkay Owingeh pueblo is just down the road. Our host gave us a jar of Ohkay raw honey from the pueblo called RZ's Bees. It was thick and delicious. That's local honey for you. .

Rajas de chile Poblano, mushroom, and chorizo tacos with tomatillo salsa and shallot relish

black-eyed peas over rice; diced green pepper&cucumber soaked from dry, simmered in chicken stock + diced smoke bacon

I thought I posted yesterdays dinner but I don't see it. It was ribs in the smoker. They turned out really salty. I was so upset I probably forgot. I dumped out the rib rub I had made a few months ago and started over from scratch. So i did another rack today and they turned really well. I have a few theories about what went wrong but they are just guesses. Whatever went wrong that one time, at least it was only one time.(fingers crossed) The recipes are all on my blog but the potato salad recipe calls for 5 pounds and I made it with one potato so even though I used all the same ingredients I estimated the proportions. The BBQ bean recipe came form Gates BBQ restaurant and used 110 ounces of canned baked beans. I mixed all the the additional ingredients in a separate bowl, poured them into a bottle and refrigerated it so I can add just the right amount no matter what size the can of beans I use and still have more in the refrigerator for next time.

Thanks everybody. Lots of suggested reading which I intend to do, I just haven't had time. I did make fish tacos last night. Pan-fried panko'd cod, with a pineapple salsa. Wow, was that good! Thanks, @blue_dolphin for the suggestion.

The only time I ever got sunburnt. I'm sure dehydration and salt depletion played a part in making those souvlaki and plastic bottles of water amongst the most beautiful things I've ever tasted!

@ElsieD, another source of excellent taco ideas would be to search the forums for posts by @C. sapidus that include the word taco and scroll through the list of posts. He's shared tons of them over the years from delicious looking tacos in the breakfast topic that might feature leftovers as well purpose-built tacos in the Dinner topic and else where that might be traditional Mexican or fusion cuisine!

Welcome, @YvetteMT. Looking forward to reading more about you!

Looking forward to this. I went to Athens Inter-Railing as a teenager lo, many moons ago. My budget was tiny, and there was a heatwave so it was 30C at dawn, but the souvlaki I had on the street has stayed with me as a highlight and reference point all these decades later.

Mushroom and chorizo tacos with white onion, garlic, and chipotle in adobo. Cumin, cinnamon, feta, and half-and-half to finish, topped with cilantro and chopped salad. Mushrooms were fried in leftover garlic oil. I might make something similar for dinner.

Ooh, that stopped me in my tracks. Like someone designed a snack just for me!

@YvetteMT thank you for finally joining Im hopefully you will contribute your experience in adding your local bounty to your plate. looking forward to your future posts . Many of us ( I ) love pics. thank you advance

I know exactly what you are asking and don't have the answer but this sort of query always reminds me of a comment by Niloufer Ichaporia King in her book, My Bombay Kitchen: 🙃 Edited to add that because I'm a looker upper, I looked it up and I think this response to the question touched all bases: That last line cracks me up!

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM Madam Bonbon Delna Matcha Wizard - aka Jenna Rob K JanM Omar C

Can Boston Cream Pie be frozen? I'm thinking of making individual ones and am wondering if I can do this.

Grilled pork chop with steamed corn in butter, steamed broccoli.

The Global Pantry Cookbook is this month's book for the cookbook group I participate in so I tried their version of avocado toast sprinkled with a gremolata made with orange zest and furikake in addition to the usual parsley and garlic. It was OK but if I want a "global pantry" ingredient on my avocado toast, kimchi gets my top vote! The poached egg was not part of the recipe but I can never resist the opportunity to add a runny yolk!

For a while we tried making corn tortillas. The presses are inexpensive, so it's worth the experiment. I too have not found a source for good ones. Even making them ourselves, the best ones used fresh masa from a Mexican market rather than the powdered Masa Marina that's easy to come by. So more often we make hybrid fish burritos, since I can get packaged flour tortillas that are pretty good. The topping is pretty much standard: a slaw of regular cabbage with the addition of cilantro and lime juice and my version of crema, which consists of creme fraiche mixed with a little Siggi's yogurt. We used to have a large Mexican supermercado that made their own crema and you could opt for salty or plain. For heat sometimes if I'm lazy I just use Tapatia in it or on the side, but in summer when there are good tomatoes I make a simple fresh salsa for a topping. In New Orleans I was blown away by the Cajun-Viet crossovers. So for my fish or shrimp burritos I sometimes use a hot cajun blackening seasoning before frying. Or if I'm feeling more like Mexican I marinate the fish in achiote paste before sautéing in butter or oil. I like deep fried fish but I'm too lazy to bother, and now I'm happy with my version.