Margaret Pilgrim

Exactly.

Since I see you're willing to play with artichokes and since you're a pro and can extrapolate the concept, I recall one of the best dishes of my life, by Nancy Oakes at the Mad Hatter Bar before she moved downtown. Essentially, a large artichoke, leaves pulled outward and stuffed with shellfish ragout. Shrimp, bay scallops, squid in a rich tomato, garlic, basil sauce. To die for, and to remember over 25 years! Go for it and let us hear about it.

Soup to dive into, both figuratively and literally.

Pizza time Husband requested no tomato -> Salvadorian crema base, sliced onions, Oaxacan cheese, sweet sausage, red pepper flakes.

Repeat of Allard's duck with olives, couscous, chard

"refried" pork rillettes become instant carnitas become giant tacos

(Skinned) fried chicken, smashed potato, gravy, grilled radicchio/balsamic Following fresh cheese with oil from jarred Italian marinated vegetables

Asparagus with Green Goddess Ravioli filled with homemade ricotta

Naw, just skin 'em and boil 'em up.

A friend of ours touted a small restaurant in Florence. He said their ravioli were the best he ever tasted. He returned year after year for these, until the place was closed for using rat meat in their ravioli.

When we were first married, my in-laws supplemented our protein with lots of elk meat. It, like cheval, is sweet. It made good chili, but I never learned to appreciate it as a stand alone meat. My m-i-l used to make "chicken fried steak" with it as I remember. I do like young venison and adore rabbit. I got ducked-out in France during Mad Cow year(s).

Prawn cocktail and Louie and chips

Sliced with or against the grain?

Only militants stand firm on what constitutes an omelet. Like what's a "good cup of coffee". Or beef stew or clam chowder.

Lamb steak with curry butter, beet greens, homemade "rice-a-roni".

I try to avoid counts since DH's idea of a well furnished kitchen is one frying pan and a gallon pot. Several years ago he was apoplectic when coming up with 17 "frying pans". i was able to get across the point that among his count were several sizes crepe pans, an abelskiver pan (or so), various grill pans and, and, and.... They just don't get it.

Asparagus Rice noodles and pork

They're pretty easy to make...

Thank you, shain and weinoo, for these two disparate concepts. I look forward to enjoying both!

Avocado, "tajin", Salvadorian crema, cilantry Pappardelle, ragu Bolognese from Mississippi roast

I am gobsmacked! I don't know your product, am enthralled by its natural availability for you, and your stunningly beautiful plates. Thanks much for this enlightenment!

I use a recipe similar to the link above and a Donvier freezer.

I may be a dull tool, but why are we not using simple methods like David Lebovitz'? We always have excellent results with no gyrations or chemical additives. Just wondering...

The ultimate act of love.

Would your mama have bought this rationale? "Since I didn't eat dinner, I think I'll just make/have a little fudge!" Works for me, if not her.