Green salad with blue cheese garlic dressing.

Meatballs the Spanish Way (no saffron) (Cook’s Illustrated March/April 2019).

Baked potatoes with romesco sauce (https://www.seriouseats.com/romesco-sauce-recipe, ancho peppers, not ñora).

Green salad with blue cheese garlic dressing.

Chicago Hot Beef Sandwiches (winged the recipe, about 5 lbs of bottom round with 16 oz mild giardiniera (went to four stores looking for spicy or at least medium, but no one carries it, stemmed pepperoncini from 32 oz jar, beef broth, on hoagie rolls with melted provolone cheese with braising liquid for dipping)

Deep fried Ore-Ida tater tots.

Green salad with blue cheese garlic dressing.

Pork shoulder braised in the instant pot served on hoagie rolls with melted cheese and braising liquid for dipping.

Roasted okra (Cook’s Illustrated September/October 2021).

Green salad with blue cheese garlic and ranch dressings.

 Beirocks (Cook’s Country Jun/July 2012).

Classic Butternut Squash Soup with whipped sour cream (https://www.seriouseats.com/classic-butternut-squash-soup-recipe) and homemade croutons.

Green salad with blue cheese garlic dressing.

Crockpot Stuffed Peppers (Cook’s Country, Aug/Sep 2011)

Creamed Leeks (https://www.seriouseats.com/french-in-a-flash-creamed-leeks-recipe) over home fries.

Green salad with blue cheese garlic dressing.

Sloppy Joe mix (America’s Test Kitchen Family Cookbook) on top of Modernist Cuisine Mac and Cheese.

Deep fried frozen tater tots (Ore-Ida)

Green salad with blue cheese garlic dressing.

Chicken Cordon Bleu (America’s Test Kitchen Family Cookbook, but cut pockets instead of flattening and rolling up)

Creamy Cauliflour Soup (September/October 2013 Cook’s Illustrated)

Browned Butter Blondies (January/Feb 2009 Cook’s Illustrated)

Green salad with blue cheese garlic dressing.

Iowa Skinnies (Cook’s Country, https://www.youtube.com/watch?v=XH1FJpcVHXo)

Cream of asparagus soup (winged the recipe)

Grasshopper Pie (Cook’s Country, April/May 2006)

Green salad with lemon juice and spicy sesame oil.

Lasagna with meat sauce (added mushrooms, olives, and MSG) (America’s Test Kitchen Family Cookbook).

Asparagus sautéed in garlic with balsamic lemon vinaigrette.

Green salad with blue cheese garlic dressing.

Chili (from this site, but used overnight soaked beans instead of canned (1 pound of each and doubled rest of recipe).

Served over left over baked potato or rice.

Creme Brulee (flavored with espresso powder) (The New Best Recipe, From the Editors of Cook’s Illustrated.)