Dante

lentil curry with cilantro over rice, garlic bread on the side

Chicken sauteed with tomatoes, onions, and spices, buttercup squash pickle and potato wedges on the side

yes it is!

Cheeseburger "pods" (basically dumplings) with steamed broccoli and pan-roasted baby carrots on the side

Navajo tacos with fiddleheads on the side

Fried chicken sandwich with cabbage-and-pickle slaw and steamed rapini

Tonight's dinner: potatoes au gratin variant (read: what I had in the fridge- potatoes with leftover mushroom gravy and brie mornay sauce mixed together and topped with panko) with chicken sausage:

My most recent blog interview, with Justin Barrett of Piecemeal Pies https://medium.com/@tzeenj_5554/justin-barrett-of-piecemeal-pies-gives-the-details-of-the-impact-of-covid-19-on-his-restaurant-34fa5ee57e85

Burger with mushrooms and brie mornay sauce, sides of pan-roasted brussels sprouts and air-fried potato slices with bleu cheese

That's part of it. Dough has no salt. Plus, not as obvious from the pic, the pizza is ridiculously saucy too. I only rarely use salt as an ingredient (something I picked up from my mom. I've had the same container of salt in the pantry for almost four years) so when I do use salty ingredients they typically don't need much balancing

Tonight's dinner: pizza with black olives and prosciutto:

Last night's dinner: meatloaf and mashed potatoes with mushroom gravy

Tonight's dinner: Crawfish Monica

Thank you! Something new to experiment with! I make pizza fairly regularly.

Last night's dinner: General Tso's tofu over noodles:

Sorry for being so far out of the loop, but explain modernist pizza dough to me?

Tonight's dinner: Sausage and chard strata with sauteed baby carrots on the side:

Last night's dinner:Malawian chicken curry over rice

Last night's dinner: Artichoke melt, Sides of steamed edamame with nutritional yeast and smoked paprika, and sauteed chard with ham on the side.

Last night's dinner: King Ranch Chicken with roasted fennel on the side

Last night's dinner: Quorn and veggie stir fry over soba noodles.

last night's dinner, slow-cooker mac-and cheese (orecchiette, prosciutto, bacon cheddar) with air fried asparagus on the side.

Tonight's dinner: egg curry with sauteed snow peas and home made injera (my first attempt) on the side

Last night's dinner:sesame tofu with broccoli and green beans over rice

Essentially meat slow cooked to the point where it literally falls apart. No standardized seasoning. Frequently used in sandwiches but no real requirement to use it for just that, I've seen it on top of fries and such too. Popular in New Orleans cuisine.