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Cailles à la Vigneronne was tonight's dinner. Quail stuffed with goat cheese with a grape wine shallot sauce, it was very tasty. First time making quail! Love the pics of oysters... yummm!!

Bon Appetit just had a 50 year anniversary issue and did food and recipes from all the decades. I believe the 50s one was in fact a cocktail party. It was Sept or October issue if you can get your hands on it. If you wish, I can check out mine and send the titles and recipes if needed. Good Luck!

I just got back from France and Germany, so my parents made a huge basket of foods, wines, beers from the areas for me to cook as my Christmas gift when I returned. I love the gift. Tonight I made frog legs for the first time and for the first time tasting them. I did not like them, I did not care for the texture of the meat. But my husband and I thought they at least LOOKED pretty. I love cooking new things, so still glad I did it. Anyhow dredged in flour, and seasoned with parsley and garlic. Sides- caramalized onions and puréed cauliflower The pics stink, I dont know what happened!

I feel the same way, except I get really sick and soup is all I want and cooking is not a possibility My husband makes a great chicken noodle but he is not always here!!

I thaw all the time at room tempertaure. Maybe it is wrong but nothing bad has happened yet...

I always leave 20%, unless the service is bad. 18-20 is def more the norm now, but I think it is taking time, I do know plenty of people that still tip 15. (living in both az and ca) I cannot imagine they got a meal for that amount, maybe it was two drinks, I typically tip a dollar a drink at a bar/restuarant if I am seated. Either way, if she wasnt bringing the change and i had to ask, my tip would be lower, that is poor etiquette on her part.

I certainly think it is rude you were asked to pay for your guests at the reception and abnormal, is there no talking to the bride's family about it? I think a rehersal dinner is appropriate. If they got married because he was about to be deployed, I am sure this is something they have been thinking about and wanting for a long time. My husband and I were married before the "real" wedding for these reasons and I think we deserved every part of the wedding process (granted we did pay for nearly our entire affair) And it would have hurt my feelings deeply to be told it was not neccesary. But I would hate to think that a piece of the wedding is missing, when married 2 years ago, assuming deployed for a year to 18 months, that is not a long time to be married. They have probaby spent most of it apart. Of course I do not want to step on any toes, but I am giving a viewpoint from someone who has been on one side of the situation. Soldier's families deal with enough stress when deployed (and when not!), they deserve a normal wedding like anyone else- even if it means two years later.

Thank you!

My husband and I are going to paris for new year's and have read that many restaurants do 5 course meals, etc. Does anyone have any suggesttions? They are all pricey, but I do not want to reserve something, pay alot and have it be blah. Although I have yet to have a bad meal in France.

ITA, the whole interview was a litany of excuses. The entire group of contestants all had the same disavantages. It is called a competition, the show is not about giving ideal situations to cook. Working in a kitchen can lead to tons of suprises, it is better to see work under pressure.

This will be my first Thanksgiving doing the cooking and I am still playing around with recipes and menus. Needless to say, I am VERY excited and a little nervous about cooking a turkey. The newest Bon appetit has a stuffing with goat cheese, dried cranberries etc that I am making (i am a sucker for anything with goat cheese) Peas with mint That is about as far as I have gotten, still playing around with other ideas.

Charcoal bits or cedar chips work very well too, place in closed bag with book, leave for a few days until smell is gone.

Add another oner for me - Sharing the table- Garland's Lodge.

Hi! Tomato basil mozerella skewers (On toothpicks) look pretty and are easy to make. Drizzle with oilve oil, salt and pepper. And if you wish balsamic vinegar. Stuffed mushrooms, deviled eggs, can usually be made for a decent price. For easy fill ins to what you are already making- bowls of various olives I am drawing some blanks here, but small plates are my favorite way to eat, so I am sure I will add more later!

I love, love endive. Your idea of a tuna tartare sounds very good. Down a simpler route- Endive with gorgonzola and walnuts is an idea, Any mix of a good cheese and appropriate nut does well. But also I have no idea what else you are preparing. I also love using endive as a dipper in place of a cracker, etc. Good Luck with your party!

Iron chef 1- 8 Iron chef 2- 9 I think Chef 1's dishes are plated better, but Chef 2 has more originality. But I would not push away any of these plates!

During the week I pretty much Dash and dine everyday It is the weekends when I love (and actually can fit in the time) spending hours cooking for fun. I think one of my easiest is tilapia in a foil packet on a bed of spinach. Drizzle with olive oil, red pepper flakes, kosher salt- stick in oven. Sometimes I add other seasoning, depends what I am in mood for.

I recieved a garlic peeler, a rubber tube type thing, that I gave away, never used. An avocado slicer, used once or twice. (I fell for it swiftly and thought it would be better) My yogurt maker is still in its' box, but I really do want to use it soon. Also, my mandolin is currently in storage and I have berated myself a few times since then that it was put away. Thought I barely used it, but apparantly I did, and it is SO annoying now that I do not have one!

red onions can give me very bad heartburn. I love greek village salads, so hate that the red onion gets to me.

I personally do not use butter, but am surprised to see only one person in the survey did (I thought it was common as well!). I like a bit of splenda brown sugar if I have anything in it.

I despise blue cheese (and the dressing) and gorgonzola yet i love nearly every other cheese

Also, foil packets in the stove are great ways to cook fish (and easy) When I am running short on time or just feeling blah, I cook fish this way. I love to do a spinach bed, some tilapia on top and drip olive oil (and some seasoning). The foil packet steams it and it cooks in minutes under about 400 or so in the oven. Just make sure you trim enough aluminum foil, if you make it too small, too much air gets in.

ITA with all the above, great selections, and to add to those... If you cannot make the Farm for dinner, they have a delicious brunch and in October you can eat outside(comfortably) and it is a beautiful view and relaxing. If you like French food, Sophie's in Phx is delicious. If you like Thai try Fate in downtown Phx. Have fun!

ITA, and the quality of this meat is disgusting as well. I wish attention was given to these.

Caprese salad and a greek village salad, yummmmm