Bonnie salad

Back in the day, Bonnie used to make a salad with chick peas and marinated artichoke hearts and cottage cheese.  I added some leftover roasted carrots...sweet....and radicchio...bitter.  A little vinaigrette too.  So good!

Luke's mushrooms

Luke and I have been cooking together via face time on the iPhone.  He made this mushroom recipe the other day and was really happy with the way it turned out.  He sent me this photo.  Nice job, Luke!  Looks so delicious.  I love that my sons are such good cooks.

This looks delicious:

Photo and recipe for Garlic Butter Roasted Mushrooms from Smitten Kitchen.

Update...we've made these twice now (12/31).  So easy and SO delicious!

Chicken with two lemons

So I cooked  this Marcella Hazan recipe last night but failed to take a photo so I'm borrowing this one from here.  His whole article...and comments... about trying the recipe are interesting, particularly the dry brining, which I did not do.  The smallest chicken I could find was 4.5 lbs. and it was delicious.  ( I made twice as many piercings in the little lemons, though!)

For cobbler fans:

A savory one with tomatoes!  Mark Bittman needs to hire the Smitten Kitchen girl to take his photos, though!

This looks good:

A recipe with fresh corn, bleu cheese, tomatoes and pine nuts.  Photo NYtimes.

Delicious

A fun recipe for a Stacked Tortilla Pie.  I had to improvise a bit because I didn't have all the exact ingredients.  But it was a hit!  Photo from Atlantis Home.  I didn't take one because we ate it too fast!  And it was vegetarian for Luke.

This looks tasty:

and such pretty photos, from Smitten Kitchen.    Crushed Peas with Smoky Sesame Dressing.

For Adam:

I love that other roasting one we tried, but it makes so much smoke and get's my oven so dirty that in desperation I googled: "how to cook chicken in a dutch oven" and found this recipe:  French Chicken in a pot.  I tried it last night and it was delicious!...and adding the photo and the recommendations from Cooks illustrated (but you have to subscribe to see the recipe?). (add more oil...the skin came off mine during browning...but I just went with it!)

A recipe for nut milk

and some very pretty pictures from Caitlin Mociun.

Beans!

I'm having a bean season lately.  Lentils, that is.  I've cooked this recipe twice, once with the brown lentils I had on hand and the chicken stock she recommends, and the next time with the beluga lentils, which were very nice but with bacon grease instead of olive oil and just water, not stock.  The beluga lentils are really rich and flavorful.  At the store I also picked up some green French ones, so pretty.  Photo from Orangette.  I'm using her photo because her soup looked better than mine!

Funny

Random recipe generator: Click here.  Thanks, Chris!

A good way to make polenta:

From Richard Olney's Provence: the Beautiful Cookbook.  Click on them to see them bigger. 

More recipes

And here's the Koshary recipe, which includes the baked rice one.  I found it here.  Photo from Gourmet.

Update 4/12/10:  I made this last night.  The good news is that the baked rice part worked perfectly!  I was amazed.  AND I learned that fried up pasta is very tasty.  But overall the recipe seemed a lot of work for the flavor it yielded and I feel it could be improved.  It was a bit bland but somewhat satisfying.  Since there are basically four components to this dish, those being the caramelized onion, the fried cooked pasta, the fried cooked lentils, all of which go into the spiced, baked fluffy rice, I think it would be infinitely easier to do it with leftover beans and pasta.  I also think next time I try it I will use corn pasta ( I used rice pasta since I am gluten free) which maybe would be more flavorful and instead of lentils I'd use a can of red kidney beans, both of which will add some color.  And then add something green, like parsley because not only was it bland, but it was kind of ugly too :)!

Recipes for Adam

Here's the one for the little roasted chicken:

Making me hungry:

Following Ruth Reichl on Twitter works up an appetite!  Here's a recipe for meatloaf from Gourmet, with high praise and explanations in the comments section.

Homemade ricotta?

It sounds easy, and delicious, from Serious Eats.  (The photo of his lasagna is mouthwatering).

I want to try this:

A recipe for sake steamed chicken.  Photo from The Japanese Food Report.

Interesting

Mayonnaise made with milk?   Photo and recipe from Food 52.

Part 1 Do the Rice Thing with Alton Brown of Good Eats