Green salad with blue cheese dressing.

Proscuitto-wrapped Chicken with Sage Butter (America’s Test Kitchen Simple Weeknight Favorites)

Quiche Lorraine (with lots of extra bacon) (The America’s Test Kitchen Family Cookbook)

Hmm. I forgot to log this one and can’t remember right now.

Green salad with blue cheese garlic dressing.

Porcini-crusted pork tenderloint (Cook’s Country, Oct/Nov 2021).

Sweet potato mash (celery root puree recipe from Cook’s Country, Oct/Nov 2021 that was alongside the main dish, but used sweet potatoes instead. It was a little runny, maybe less broth next time).

Duncan Hines® brownies with dark chocolate chunks, topped with Cool Whip®, blackberries, strawberries, nectarines, and pastry cream.

Green salad with blue cheese garlic dressing.

Pork and cabbage stew with cheddar dumplings (Cook’s Country Oct/Nov 2021).

Pillowy, Sugar-Dusted Malasadas (https://www.youtube.com/watch?v=6jw4p-WgxwY) with pastry cream and strawberry coulis.

Green salad with blue cheese garlic dressing.

Chili (recipe on this site) on homemade thin cut pasta with cheese and sour cream.

Strawberry turnovers.

Green salad with blue cheese garlic dressing.

Chicken Brocoli Calzones (Easy Chicken Calzones, The America’s Test Kitchen Family Cookbook). Made one with romesco, https://www.seriouseats.com/romesco-sauce-recipe, instead of pesto).

Panna Cotta with Strawberry Coulis (The New Best Recipe, From the Editors of Cook’s Illustrated).

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.