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David - I'm not a fan of berry preservs but I adore their color. Looking forward to some lovely shots of yours Oh! - do you go purist or mingle in other flavors like herbs, citrus, spices? Also are you traditional on sugar amounts or do you dial down? Salt?

@shain Delectable looking meal as always but Imust say that sunchoke is HUGE! The ones we see around here are more, at most, golf ball sized.

Living where I do I have every national fast food joint close by. Ironically the Taco Bell at the closest big shopping center closed; replaced by Peruvian?! Interesting. I am not a fast food afficianao but I must admit that when the chips are down and maybe comfort food is required - TB's bean & cheese burritos hit the spot (with hotter sauce from home). It has been years, but I remember them well

@HungryChris Yu just inspired tomorrow's main meal. I have some nice wild salmon - unfortunately smoking not an option but I'll make do. An eggy potato salad and 'maters instead of melon.

@blue_dolphin As alwys, I want to be your friend at the table! I noticed when I was watching some of Vivian's shows that she has a bit of "ginger love". Does she explain in th book (still resisting and library won't order) if ginger is a part of her Eastern North Carolina culture? Course I recall star anise as well which I don't think has a deep basis.

I do use them! Hiurs of simmering so I have no fears,,,,but I don't tell!

A special sandwich can be SO satisfying. I have a few simple ones. I am aways quoting Melissa Clark- so again MC quoting her mom: "Good sandwiches are like interesting people, unpredictable and filled with surprises" "Each bite should be a little different, otherwise it gets boring"

@lindag Although my gardening mantra is "Water is Not Love", my kitchen mantra is: Water Works Wonders" - in the case of too thick PB based sauce cold water is your friend as with tahini

And cut the lemon around the equator!

I like the contrasting textures of the 2 shellfish. Did you steam together or? Going to make every effort to get to Farmers Market sunday where they sell local mussels - cultivated off-shore http://blogs.kcrw.com/goodfood/2017/06/catalina-sea-ranch-mussels/

3 places live in my heart: Singapore, Corsica (Ajaccio) and New Orleans. You hit 1 out of 3- thank you! ETA: corrected math - it is hot here- my excuse

The fact that you guys ate while in such distress is a true testament to your "foodie chops". We got it in Cancun on honeymoon....subsisted on bottled seltzer water for several days... All of the food presentation looks very thoughtful. Jealous of the variety of flavors you've sampled!

Here the space they tend to negotiate is at just below eye level and in the produce section; highlighting the "healthy" aspect...

Eater shared a taste of Macus Samuellson's ne ahow

Correlationstudiesn piss off scientists more than pus!

George is lovely. Dill/fennel is usuaaly swallowtail. Nice lush garden

That makes sense in a hot humid place - kind of like when we swim lychee and loquats in icy water and sit around eating them on a miserable weather day

A dragonfruit with taste - that is interesting! Can you describe?

I've never had good luck with beef shank. I adore lamb and veal shank, but I've never been able to coaks the gelatinous goodness out of it. OOOPS - ETA: out of beef shank. Veal and lamb always wonderful

Those thick chewy looking airport noodles have burrowed their way into my taste brain! The seafood is lovely :0 Thank you! Yes, the incessant hawking is beyond annoying. In the 80's we flew into Mexico City. Between the little children begging "Chickles, chickles (chewing gum)" and the overflowing toilet I insisted we leave immeditely and hightail it to Vancouver. Of course the odd path of travel set off alarms with the DEA so I was practically strip-searched in Customs. At least the food and views in Vancouver were worth it

But the OP wanted the floofy puffy ones. I can get heart stopping (cardiac & taste wise) ones buit the puffy light a asir ones are not generally the "artisan"

Isn't the new Ottolenghi a sweets book?

Those glass jars are So cool.i'm a glass whore. Don' get me near a Chahuly exhibit or my California couple Walker & Bowes http://walkerandbowes.com/main/ I have one of their conch shells. Makes me happy every day!

Probably putting my foot in my mouth but holy heck shrimp cooks in less than 5 minutes - why sous vide? Maybe reboil the shells for a stock. Grits are pretty much corn porridge - if you're feeling special maybe go for Anson Mills or Bob's - recipe on the bag/boxFlavorings as you like. It is comfort food, not "fancy".

I had 2 old pear trees and they were so big that I couldn't cull so lots and lots of little guys. My neighbor introduced me to baking the halves with a touch of butter, sugar, and cardomom. A frequent evening treat, They were a tad grainy for out of hand eating