Green salad with blue cheese garlic dressing.
Homemade 00 pasta (https://www.gimmesomeoven.com/homemade-pasta/) food processor version. Store bought pesto with Modernist Cuisine Cheese Sauce and sous vide chicken breast (145 degrees F)
Spicy kidney beans (standard recipe, 12 oz bacon to 1 lb beans, aromatics, with some ghost peppers and jalepenos.)
Iowa Skinnies (referenced How to Make a Crispy Iowa Skinny Sandwich from America’s Test Kitchen on YouTube, but used panko), with ghost pepper mayonnaise, pickles, iceberg lettuce, red onion
Green salad with blue cheese garlic dressing.
Broccoli and elbow macaroni with Modernist Cuisine Cheese Sauce
Green salad with blue cheese garlic dressing.
Naan (Cook’s Illustrated All-Time Best Bread Recipes).
Moroccan-Style Braised Chicken (Milk Street Tuesday Nights).
Greek Salad (The America’s Test Kitchen Family Cookbook)
Fried Chicken (The America’s Test Kitchen Family Cookbook). We think there may be a typo. 3/4 cup buttermilk seemed like a lot to throw into the dry mix. We added extra flour, but probably not enough. Maybe 1/4 cup?
Baked Sweet Potato
French Grated Carrot Salad with Lemon Dijon Vinaigrette (Once Upon a Chef).
Winging it Pesto Lasagna with homemade noodles.
Buttery folded sour dough buns.
Wilted Spinach Salad
Bierocks (aka Nebraska Beef Buns) (Cooks’ Country, June/July 2012)
Yellow layer cake with blueberry jam and vanilla buttercream frosting.
Green salad with blue cheese garlic dressing.
Carnitas (America’s Test Kitchen, Season 10, Episode 21)
Maple Whiskey Pudding Cakes (Milk Street Tuesday Nights)
Green salad with blue cheese garlic dressing.
Chicago Deep Dish Pizza with olives, cup n’ crisp pepperoni, onions, and red bell pepper (Cook’s Illustrated, January/February 2010).
Green salad with blue cheese garlic dressing.
Spicy Philly French Dip — Sous-vide bottom round beef heavily salted and rested for 12 hours, seared and then cooked with 1-1.5 cups beef and onion Better than Bullions (two different types) for 24-hours at 130 degrees Fahrenheit, shaved with meat slicer, served with sauteed onion, red and yellow bell pepper, jalepeño pepper, and sliced hot pickled cherry peppers (Mezetta®) with a pinch of salt, mixed with sharp cheddar, then topped with a slice of swiss cheese and covered to melt. This was inserted into lightly “toasted” WinCo hoagie rolls and served with remaining broth for dipping.
We also had some deep fried WinCo seasoned potato wedges with ketchup and green ghost pepper mayonnaise.
Green salad with blue cheese garlic dressing.
Cauliflower Gratin (America’s Test Kitchen Family Cookbook).
Tuscan Bean Soup with great northern beans and bacon instead of pancetta (America’s Test Kitchen, https://www.food.com/amp/recipe/tuscan-bean-soup-americas-test-kitchen-367850).
Garlic rubbed Washburne hobbit bread.