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I’m anxiously awaiting delivery of The Cook's Garden: A Gardener's Guide to Selecting, Growing, and Savoring the Tastiest Vegetables of Each Season (eG-friendly Amazon.com link) by Kevin West, published today. I love Kevin West's earlier book, Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving (eG-friendly Amazon.com link) and always recommend it whenever anyone asks about books on the topic. He's a wonderful writer and the book is as much a pleasure to read as it is to cook from so I’m expecting more of the same. From what I’ve read, it’s half gardening, half cookbook. He describes it being pitched to him as something in the spirit of The Victory Garden Cookbook (eG-friendly Amazon.com link) by Marian Morash, another of my favorites. Gardening advice can be very region-specific and it’s not something I’ve ever been into, but I’m sure I’ll enjoy the cooking sections. And who knows? I might be convinced to grow something! I’ve heard about this book for quite some time and was starting to wonder if it was ever coming out. He was doing some travel writing but took his website down and was pretty quiet from what I could tell. I didn’t realize he was also editor at large for Travel & Leisure magazine. This post on his Substack goes into some of the process and is a lovely sample of his writing for those unfamiliar with his work. I’ll post back when I’ve read it but it sounds like a great gift for gardening cooks or cooking gardeners!

“Supreme” seem to be a common pizza descriptor in the US so it's not surprising they co-opted it though they don’t seemed to have borrowed the usually generous list of toppings, unless, as @KennethT said, they’re under the cheese! From a recipe on the Ooni pizza oven website:

Yeah, I’ve had to discard many due to inedible salt levels and hate wasting food so I’m wary.

I’d say a pretty blue & white porcelain bowl with matching soup spoon and artfully arranged chopsticks might enhance the photo but I’d happily enjoy that as is for my first meal of any day. Today's breakfast was The Shadiest One from A Super Upsetting Cookbook About Sandwiches by Tyler Kord. Sort of a cheese toastie, but extra. Toasted bread with “awesome Cheddar cheese,” a schmear of an avocado ricotta spread, cucumber muchim and fried scallions. Not wild about this on the first pass. I used TJ's English Coastal Cheddar and felt the sharp, tangy cheese and the pickled cucumber completely overwhelmed the avocado ricotta spread. I couldn’t even taste it. I made another with a mix of Cheddar and Gruyère and upped the amount of the avocado ricotta spread well beyond a schmear. The recipe makes a LOT of that avocado ricotta, enough for more than 1/2 cup/sandwich while the book photo shows what looks like a tablespoon. My first pass went with the photo, round two was closer to the recipe. In any case, it was much better with the addition of nutty Gruyère and more of that spread but, unlike the other recipes I’ve made from the book, it’s not a combo I want to play around with further.

I’ll take a look. It’s usually the salt that puts me off. I’m kind of a lightweight in that department!

This made me laugh. All the TJs by me (there are 8 TJ's in a 15 min radius) open at 8 and all have ample parking so I don’t know about 9 o'clock vs 8 o'clock parking behavior but I know the people who line up to be first in the store believe themselves to be on a vital mission and it’s best to leave them to it and arrive around 8:15 when they’ve dispersed. I rarely go for the prepared foods at TJ's but you guys are tempting me with those chile rellenos!

Bacon can certainly take over. I used just 1/2 slice of fairly thin cut US (streaky) bacon, the amount one might sprinkle on a salad or baked potato as a dainty garnish. I toasted the bun in the fat rendered out from that 1/2 slice so the result wasn’t overwhelming. The shrimp were very much the main event. The amount of apple in my photo kind of matches that shown in the book and would indeed have been a bit lost but after I snapped it, I piled on enough to pretty much obscure the shrimp!

Yes, the shrimp are cool, the buns are warm and toasty, creamy mayo, crisp bacon, sweet/tart/crunchy apple. Probably should have used slightly smaller shrimp or cut them up but still very fun to eat together and made me think about other options. Lobster, of course. Maybe a chicken salad with celery muchim, apple & bacon? I always like recipes that give me ideas!

This is the Bacon Von Branhut from A Super Upsetting Cookbook About Sandwiches by Tyler Kord The main ingredient is shrimp muchim, pickled in the same spicy/vinegar-y brine the book uses for peaches, cucumber, tomatoes, lychees and even poaching eggs. The sides of the split-top bun are toasted in bacon fat before it’s filled with a schmear of mayo, the pickled shrimp, crisp bacon and julienned Granny Smith apple. Tots with roasted tomato mayo (also from the book) for dipping.

Another curiosity from A Super Upsetting Cookbook About Sandwiches by Tyler Kord. This one is called That time Chris Parnell played Benedict Arnold on Drunk History, the sandwich and features an egg poached in that spicy, tangy muchim brine used to pickle peaches for the Suzanne Sugarbaker that I made the other day. The sandwich also involves a toasted English muffin, avocado and red onion. No English muffins in the house so I toasted a crumpet instead and left it open-faced. Grilled asparagus with roasted tomato mayo (leftover from the ALF, also from the book) lurking in the back.

Excellent flavors! I’ve been known to warm up a little dulce de leche, pour it over a scoop of vanilla ice cream and sip a small glass of bourbon along with.

I've seen a lot of people here mention Paprika. If you live in the Apple world, Mela is a good option that I’ve been using but it doesn’t work on Android.

@TdeV, I don’t have a panini press nor an Anova oven but I routinely cook a whole package of bacon in my regular oven, arrange the cooked slices on paper towels, roll it up, pop in a ziplock bag and store in the freezer. Slightly unrelated, I’ve been doing something similar with uncooked bacon: I lay the strips out on parchment paper, freeze that flat, then cover with another sheet of parchment, roll and store as above. This method is quite handy if I want just one strip (or even half a strip - cooking for one here) for a recipe where it’s mostly used for flavoring or as a garnish. I can easily use a scissors snip a frozen slice right into the pan in little strips, squares or even triangles and brown them up. Of course, you can always just crumble a cooked slice but sometimes it’s nice to have it freshly cooked. Edited to add that the kitchn uses an accordion fold so you don’t need to freeze flat. See here for that.

The Swiss orange chip ice cream from the dearly departed Swensen's ice cream parlors might be my all time favorite. Dark chocolate with a hint of bitter orange and chocolate chips. I really like sampling two flavors together but if I have to pick one that’s available to me now, it would be coffee.

I followed the recipe for Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles from How to Cook the Finest Things in the Sea by Ari Kolender except with a different pasta shape. The sauce is a puttanesca-like flavor bomb with anchovies, onion, fennel, garlic, capers, olives and plenty of fresh herbs. The recipe is available online here.