MReichle

I think the dimpled one is a focaccia, the flatbread.

I bought Sides. It's not clear how to navigate it as a cookbook. There's no list of recipes (even un-linked). The index, which runs 23 pages in the print book, is not reproduced in the kindle version. It wouldn't be too difficult to include it as a "list of searchable terms," if not as links.

I live in southern California. Nonna's House came up at $16.99.

Amanda Hesser's Food52 book A New Way to Dinner is available for $2.99 (possible at other eBook sites also).

Ours is pretty simple. We brown the ground meat with McCormicks and/or add some green chile salsa to the browned (and drained) meat. Quick and tasty.

Leftovers??

Chiles en nogada? But I don't think it can be made vegetarian (but some other form of stuffed chile could) or Carne Asada a la Tampiquena?

Has anyone seen the new Chocolates and Confections at Home? Amazon says they have it in stock, but we can't peek inside (yet), so I can't see the table of contents or index. I would like to know how it differs from the earlier pub. I'm just getting into candy making. Which one would be best for a beginner? Thanks, Michael

How about an avocado, bacon and (pepper) jack cheese omelete?

I have had quesadillas stuffed with meat or veggies at restaurants, but when I make them at home I use only cheese. Usually, it's for a quick lunch/dinner, a side dish, or an appetizer. There are other things called quesadillas. We used to get crispy quesadillas at a restaurant in the Hillcrest area of San Diego. The tortilla was fried flat, cheese was sprinkled on and the quesadilla was broiled until the cheese melted. (At least, that's how we duplicated them.) They were served as an appetizer. There's also a "special quesadilla," or empanada de queso. Tortilla dough (uncooked) is rolled into a circle, cheese added, the dough folded over and the edges sealed. It's then fried, giving a wonderful crispy, gooey, cheesy dish. We've only been able to find these at restaurants in the Imperial Valley part of southern California.

I might grill a tri-tip (goes great with salsa and guacamole) and add roasted potatoes (with olive oil, garlic and rosemary) -- but then a Santa Maria Barbecue would have beans instead. Or, roast a pork sholder so it's sliceable (about 165 internal temp), and add twice-baked potatoes en casserole. And a salad. They may not be adventuresome, but should appeal to a broad group. Michael

Here's an almond torta/almond cake I made last Saturday: The recipe is essentially, but not identical to, Alice Waters' almond cake in The Art of Simple Food. For garnish, I heated some strawberry jam (that had been whizzed to eliminate big pieces) with some brandy and topped it off with some whipped cream. I have a closer-up photo of the cake, but couldn't get it to upload. Michael

Here's an apple crostata (or gallette): I also made a focaccia: The presentation isn't up the the quality of gorgeous photos posted on this forum, but the eaters were hovering. Michael

How about a pineapple tart? February 2008 Gourmet had a pineapple gallette using fresh fruit. I can't recommend canned; I made a pineapple tart with canned crushed pineapple. The sweetness overwhelmed the pineapple taste. Michael

I was given a copy of Maya Angelou's Hallelujah! The Welcome Table (2004) for my birthday. It contains a series of stories from her life that are associated with food. And it has the recipes. I thought it was heartwarming and a fun read. It shows how much of our lives and memories revolve around food and cooking. Has anyone read Barbara Kingsolver's Animal, Vegetable, Miracle? It was included in the brithday package, but I haven't delved into it yet. Soon. Michael