Carbonnade Flamande (Flemish Stew): A chuck roast gets charred on the grill with some onions, then braised on the grill for several hours with some carmelized onions, bacon, beer, broth, and spices.
Nightshade free chicken tenders (this time I salted the chunks overnight ahead of time (about 1/2 tablespoon of salt for three pounds of chicken, then continued with the regular recipe. Did not notice much of a difference)
Lots of sauces (creamy pesto, blue cheese, lemon sweet and sour, regular sweet and sour, smoky special sauce, and probably a few others I am forgetting).
Angelfood cake (The Complete America’s Test Kitchen TV Show Cookbook) with cherry sauce and fresh mango and whipped cream
Latin American-Style Flan (almond version, The Complete America’s Test Kitchen TV Show Cookbook) DO NOT ADD BANANAS to this recipe. I tried, they floated to the top (bottom when serving and turned grey and tough.
Caroliina style pulled pork sandwiches (half of pork shoulder braised in 1/2 apple cider vinegar and 1/2 broth, Classic Coleslaw (https://www.seriouseats.com/creamy-cole-slaw), black garlic mayo, fat cap roasted for cracklins, on store bought buns)
Baked mac and cheese (winged it, not Modernist Cuisine style for once)
Lone Star Kolaches (Cook’s Country Dec/Jan 2013). I did half with the usual cheese filling (2/3 recipe) and half with the blueberry (1/2 recipe). Next time, I would suggest we make just as much filling, but have each pastry with mixed filling.