Monthly Archives: April 2010

Event: Slow Food Columbus/Nida’s "Off the Menu"

Say what you will about Slow Food Columbus (or the Slow Food movement in general, for that matter), but their events are never boring. When I learned they were starting a new event called “Off the Menu”, which would allow chefs at local restaurants to serve dishes they traditionally eat or make for their staff but that you don’t usually find on their menu, I knew it was something that I’d be interested in. Then when I saw that the inaugural one would be held at Nida’s Thai on High, a place that I haven’t been to yet, but have been wanting to try for ages, that sealed the deal for me. I decided to go alone to this one, because after discovering Paul’s shellfish allergy, we wanted to err on the side of caution.

I was greeted at the bar with a choice of complimentary cocktail – their brilliant bartender Vivian Loh (who I’m familiar with from CU and Twitter) comes up with some inventive combinations, and these were two of the new summer drinks. I could have chosen a gin and tonic made with cucumber and cilantro, or the one I went with, which I don’t remember the name of. I remember that it had Cointreau, cardamom syrup, almond liqueur, and a couple of things that slip my mind – it was sweet, strong and GOOD.

New Cocktail at Nida's Thai on High

The menu for this event focused primarily on two regions of Thailand that are different than we’re used to – none of the curries that usually show up on Thai menus were included, which is sort of the point of the event – to go outside the comfort zone of both the restaurant and the diners. A nice bit of information about the cuisines of the different regions was also provided.

Slow Food Columbus/Nida's Thai on High "The Flavors of Thailand" Dinner

First up was the Soup Nor Mai (Spicy Bamboo Shoot Salad). This course was one that I wasn’t expecting to enjoy, but I ended up being pleasantly surprised. It didn’t taste anything like it smelled, thankfully. ๐Ÿ™‚ It had a nice layered complexity to it, where each bite brought out a different aspect of it – a bit fishy, a bit vinegary, mint in this bite, cilantro in the next, but all around good stuff. I would order this regularly.

Soup Nor Mai

I think the next course was the overwhelming favorite of the entire room. The Kor Moo Yang (Grilled Pork Collar) wasn’t the most tender cut of meat, but it was definitely one of the most flavorful. It was brilliantly seasoned, was served with sticky rice and a sauce that you spooned over (that reminded me a bit of the vinaigrette usually served with Vietnamese dishes) and was hands down my personal favorite. If this ever made it to the regular menu, Nida’s would be a frequent stop of mine. Hell, it just may be a frequent stop anyway, but this would be a bonus.

Kor Moo Yang

If the Kor Moo Yang was a universal favorite, the Namm (Preserved Pork) was the most divisive dish (it is the larger slices on the top right). The taste was great, but the chewy texture was a bit offputting for some. To me, it reminded me a bit of the tendon meatball one finds in pho, so I didn’t mind it one bit. Others had differing opinions. Most everyone seemed to enjoy the Sai Grog Isaan (Isaan-Style Sausage), though.

Sai Grog Isaan and Namm

The first set of dishes were all from the Isaan region of Thailand, and before embarking on the specialties of Central Thailand (where Nida’s hometown, Bangkok, is located), we were served a palate cleanser of Nam Ta Krai (lemongrass juice). It had an almost savory quality to it even though it was highly sweetened. Delicious in small quantities (I would buy a cocktail that had this as a mixer in a hot second), but cloying as a large glass.

Nam Ta Krai

The Kai Pa Loh (Hard Boiled Egg with Pork in Soy) was also pretty universally enjoyed across the board. Pork shoulder was braised in a cooking liquid redolent with five spice, and then served with a hard boiled egg half. The pork was incredibly tender, and the dish was incredibly flavorful without being overly so. And although I’m not usually a fan of tofu, I really liked it in this dish, because it gave the tofu a creamy texture that was extremely pleasing.

Kai Pa Loh

The Gang Pa (Spicy Soup with Tilapia) was probably the spiciest dish of the night, which is the greatest surprise to me because I always assumed that all Thai food was super-spicy. The heat was fairly understated, though (it only hurt if you breathed in while eating), but built up after a while. The whole dish was super-light, which is a nice change from some of the heavier dishes.

Gang Pa

I love bean thread noodles, so I really enjoyed the Pad Woon Sen (Stir Fried Bean Thread Noodles with Tomato and Tofu), even though others at my table found it a bit unremarkable. With the addition of a bit of meat-based protein (I’m not a fan of fried tofu), I could see myself eating this as a main dish. I just wish more restaurants in town would offer it as an option.

Pad Woon Sen

Unfortunately, I was not a fan in the least of the Gra Pow Moo (Ground Pork with Chicken Gizzards in Basil), but I owe that completely to my aversion to chicken gizzards rather than the chef’s preparation. It’s a textural thing for me, others at my table seemed to enjoy it, though.

Gra Prow Moo

And I was also pleasantly surprised that I enjoyed the Num Kang Sai (Thai Fruit with Coconut Milk on Ice). I couldn’t identify what the original fruits are (the most I got from our server was that it was some sort of melon jelly), but I liked what the sweet coconut milk did in combination with it. I understood the purpose of the ice in there (to keep the whole thing ice cold until you were done eating it), but it got a bit confusing trying to figure what was ice and what was fruit. And I would have enjoyed it more with a different ratio of fruit to coconut milk – the coconut milk was rich (and sweet) enough that I ran out of fruit long before I finished the dessert and ended up leaving most of the coconut milk behind.

Num Kang Sai

I really respect the team at Nida’s for being the first to be willing to go “off the menu” and give diners a new experience. I particularly liked that this was an opportunity for me to try new things without any real pressure, which allowed me to discover new things about my own likes and dislikes. It also allowed me to experience the beautiful Nida’s space for the first time, which has given me the impetus to want to go back again for a meal.

I can’t wait to see which restaurant they focus on for the next “Off the Menu” – with all of the culinary talent we have in Columbus, I’m looking forward to see what our local chefs come up with.

If you’d like to join Slow Food Columbus (members can go to events for a substantial discount): Slow Food USA (make sure to specify the Columbus convivium as the one you’d like to join)
If you’d like to go to the restaurant: Nida’s Thai on High, 976 N. High Street, Columbus, OH 43201, 614-219-9199

Review: Skillet, Rustic. Urban. Food.

Skillet, Rustic. Urban. Food. (hereafter referred to as Skillet) opened up to much fanfare late last year in the Schumacher Place location formerly occupied by Banana Bean Cafe until they moved over to much larger digs on Greenlawn Ave. While the space was definitely too small for the volume of Banana Bean Cafe, it was reinvented brilliantly with Skillet, the new concept from father and son Kevin and Patrick Caskey, who were also key in Banana Bean Cafe’s success.

Skillet focuses on simple, seasonal and ingredient driven honest food. Patrick, in particular, has a passion for this type of cooking, and his passion shows in the menu. You’ll see a lot of things on Skillet’s menu that you don’t often see anywhere else. He’s not afraid to experiment with ingredients and flavors, and with the able assistance of his father, is able to usually knock the food out of the park.

Upon entering for the first time, it’s a little confusing on what you’re supposed to do – there’s no one there in the front of the house to greet you, so it takes a moment to realize that you pick up the menu and place your order at the front window, and then seat yourself. However, once you get past that minor hurdle, it’s easy to remember to do that on future visits.

Since there were three of us dining there for lunch, we decided to just order a bunch of dishes to share, so we could sample all of them. We’ve had their amazing porchetta as a take out item and were hoping it was on the menu that day, but no such luck – one of the other items I had hoped to sample, the Savory Sweet Potato Folded Egg Omelette, had sold out earlier in the day.

As a lover of all things pork, my favorite dish from among all I tried was the Spicy Pork Belly Quesadilla ($8), which is mostly your classic preparation of meat, cheese and flour tortillas, with a lot less cheese and a lot more porky goodness. Topped with a salsa verde sauce that added a little heat but didn’t overwhelm, this was just a perfectly balanced dish that worked surprisingly well. This is a dish that, like the porchetta, I could find myself craving regularly.

Pork Belly Quesadilla from Skillet

Their Truffled Griddled Cheese on Brioche ($8) has two different types of cheese on it – a cheddar cheese that’s paired with an herbed boursin cheese, then topped with a touch of truffle oil. Much different from previous incarnations of grilled cheese I’ve had, but in a good way. The truffle oil lent a bit of earthiness to it without overwhelming it or tasting artificial as truffle oil often does.

Truffled Grilled Cheese from Skillet

As part of the grilled cheese, one can choose a soup of their choice. Even though they were out of the pumpkin-black bean soup, the one they did have (Cream of Tomato) is the one that you most associate with grilled cheese. It, like most credible cream of tomato soups, made a terrific dipper for the grilled cheese. Even so, we had a little tomato soup left over, which you’ll see I found a perfect use for a little later.

Cream of Tomato Soup from Skillet

Their Spiced Lamb Burger ($12) was a nicely sized patty cooked to order – in our case, we asked for it to be pink but not bloody, and it came out exactly that way. It was served on a soft Ciabatta roll with cumin mayo (whose flavor kind of faded into the background), a grilled slice of sheep’s milk feta, and a bit of fig-orange vinaigrette dressed arugula. While the burger as a whole was good, the individual ingredients got a bit lost in the mix. Still, a solid burger all around.

Lamb Burger from Skillet

My husband, in particular, loves their Crispy Fingerling Potatoes and Burnt Ends ($3) – for those not in the know, the burnt ends are actually pieces of brisket, which complement the browned and roasted potatoes. The potatoes have a solid rosemary flavor to them, which is either a great or a bad thing, depending how you feel about rosemary. I thought the potatoes, as a side to the lamb burger, brought out the best in it. Rosemary and lamb is one of my favorite flavor combinations in the world.

Fingerling Potatoes with Burnt Ends from Skillet

The Braised Beef Short Rib Sandwich ($11) piled super-tender short ribs with a spicy pepper mixture between two slices of buttery brioche. While it was a bit too spicy for it to be my thing (the apple-horseradish crema helped a bit, but not quite enough for my spice-sensitive palate), the two other people with me who love spicy foods thought it was great. Agreed – I’d order it again, but ask them to go light on the peppers, because minus the heat, the flavor was fantastic.

Short Rib Sandwich from Skillet

On the side, we had Anson Mills Stone Ground Grits with Sharp Cheddar ($3) – these are some of my favorite heirloom grits (I order them myself here at home). While I liked what the smoked tomato pan gravy brought to the party, I thought they were absolutely amazing with the remainder of my cream of tomato soup poured over top like a gravy.

Grits from Skillet

In short, everything we ordered here was extremely comforting, just all around good food that was reasonably priced. Drink service is either bottles of pop or water that you get yourself. I really like that they make quality food accessible, non-pretentious in a super-casual space. It’s a great fit for the neighborhood and we’re looking forward to visiting again.

If you’d like to go: Skillet, Rustic. Urban. Food., 410 E. Whittier Street, Columbus, OH 43206, 614-443-2266

Skillet Rustic Urban Food on Urbanspoon

Event: Taco Truck Tour Spring 2010

The folks over at Taco Trucks Columbus have been doing some great things for the food scene in Columbus – between that project and it’s sister project, alt.eats.columbus, they’ve taken the mystery out of ethnic eats in Cowtown. Over the last year, they’ve hosted a handful of taco truck tours in different parts of town – each one seeming to be more successful than the last. In the process, they’ve been an asset to local taco trucks, fostering an interest in taco truck culture that spans across just about about every demographic. I’m heartened to see them, in more recent months, evolving to taking a more active role as an advocate and liason for taco truck owners.

We were thrilled that this one was taking place in our part of town – all of the taco trucks involved are just a couple of miles away from us, so it only took us about 5 minutes (driving) to get over to the staging point. If the line at Little Mexico when we got there promptly at 4 was any indication, the turnout for this one was massive. What makes it more impressive was that it had been raining all morning, and there was the threat of more rain for the entirety of the day. About 50 bicyclists took a gamble with the elements and biked in from all different parts of the city.

Line at Little Mexico

We grabbed a map, and decided to start at one of the other trucks, hoping to beat the crowds. The organizers were kind enough to list the specialties of each truck and helpful Spanish terms for communicating with the taco truck owners.

Taco Tour 2010 Map

We started out at Las Delicias II, a truck that has opened in the past couple of weeks by the same owner of Las Delicias, just a stone’s throw away.

Las Delicias II Taco Truck

Las Delicias II specializes in seafood – different types of ceviche and cocktails. Since I love seafood (P. does as well, but has to be much more careful because of a shellfish allergy), this was probably the truck I was looking forward to the most.
I hope to work my way through their menu.

Menu at Las Delicias II

But knowing that I still had other taco trucks in front of me, we decided to just get a ceviche tostada each. It was quite refreshing, and it was only after Bethia mentioned it that I realized that the reason that it tasted so familiar was that the woman making it used to run the Marisco Mi Chula taco truck that was on Sullivant Avenue at one time. I loved that place, and am glad to see the seafood tradition carried on at Las Delicias II.

Ceviche Tostada from Las Delicias II

After leaving Las Delicias II, we headed over to one of our favorite taco trucks, Los Potosinos. We’re honored to also be able to consider the taco truck’s owner, Lidia, among our friends – even though her food is unbelievably good (try her pollo al carbon, it’s absolutely wonderful!), we like to come here because we enjoy her company.

Paul at Los Potosinos

Ever the smart businesswoman, she hired live entertainment, in the form of a young man playing cover tunes on a guitar.

Live Entertainment at Los Potosinos

She had been wiped out of her signature pollo al carbon earlier in the day, and was in the process of making more when we got there, with it still having about an hour to go. So we decided to try a couple other dishes this time around. Her chile rellenos are poblano peppers filled with both chorizo and cheese, and then batter dipped and fried. It was among one of the better preparations of this dish that I’ve had, although the next time around I’d forgo the rice and beans and just get a second relleno.

Chile Rellenos from Los Potosinos

I wasn’t quite as crazy for the Enchiladas Potosinas – deep fried shells filled with what I believe to be a spicy bean mixture. I could see how this would appeal to someone else, though.

Enchiladas Potosinas from Los Potosinos

And I finished up there with a small coco nieves, which is like a coconut sorbet. Definitely refreshing!

Coco Nieves from Los Potosinos

We’re regulars at the next taco truck, Los Guachos. It’s not unusual for us to eat there 2-3 times a week, every week. They are one of the few taco trucks to offer a weekly special (buy one get one free al pastor tacos on Tuesday nights, which makes them a steal at 75 cents each!), so it makes an already reasonably priced meal a downright steal!

Los Guachos Taqueria

So what is so special about Los Guachos, you say? Their spit roasted al pastor pork. They stack highly seasoned pork on a spit, and then cook it to order. It’s fun to watch the person manning the spit cut the meat off, and then with a flick of his wrist, putting a bit of pineapple on top. We usually get ours with extra pineapple – it adds something amazing to the mix.

Spit Roasted Al Pastor from Los Guachos

The tacos are delicious enough on their own (topped with onion, cilantro, some lime juice spritzed over top, maybe a little salsa verde), but the standout here is the gringa, a flour tortilla topped with Oaxacan cheese which is then grilled on a flat top until browned (think halloumi!), and then topped with some of that wonderful al pastor and the rest of the usual taco fixins’. It is hands down our favorite taco truck item anywhere in town, and if we ever move away from Columbus, it is something I will miss and crave like crazy.

Al Pastor Tacos & Gringa from Los Guachos

When the Big Bass Brothers reviewed (mp3 file of the broadcast here) the local taco trucks a couple of weeks ago, Corby complained that the meat didn’t have much flavor at the taco trucks – although I disagree completely (especially at this particular taco truck), I just wanted to point out to anyone that listened to that and let it affect what they order (or whether they visit), that most (if not all) taco trucks have a condiment bar where you load up on the flavor/texture, etc. This, for example is what Los Guachos offers:

Condiments from Los Guachos

and just about all taco trucks offer a choice of red or green sauce (I prefer green, since it’s usually not as hot as the red). The point is, experiment with different combinations of flavor to see what works for you, and if in doubt, ask – the taco truck owners are all super friendly, and more than happy to answer any questions you have.

Salsa Verde and Roja from Los Guachos

By the time we were done at Los Guachos, we were stuffed, and shuffled off to head home full and happy. I hope that the event introduced a few new people to the joys of taco trucks, cleared up any misconceptions about them to area neighborhood associations, and showed local business associations what a diverse group of people enjoy them. I heard rumblings of someone wanting to organize a Taco Truck Festival at Westgate Park, and I think it’s an awesome idea! As a resident of the west side, I think the trucks and the culture they offer Columbus is something to be proud of and something that could draw other people to this side of town. I hope that Taco Trucks Columbus organizes many more of these this year. My goal this year is to try every active taco truck at least once. ๐Ÿ™‚

Farm Fresh and Local Produce 4/24/10

Even though none of the (non-winter) farmers markets are “technically” open, there have been farmers showing up to the North Market for at least the past couple of weeks. With one farmer showing up, it wasn’t worth getting up early for, but when I heard there were at least three – I was there.

There’s something almost instantly restorative about going to the farmers markets for me. Since I have such a hard time with winter because of seasonal affective disorder, there are certain rituals that mark the end of winter, and the lifting of depression for me. Grilling out is the first one. Getting my garden ready for planting is another one. But the thing that brings me true happiness, the thing that takes all of the weight of winter off my shoulders, is the official opening of area farmers markets. If you know me, you’ll notice that the end of April is when I finally come out of hiding. ๐Ÿ™‚

So starting with the first farmers market of the year, it’s a weekly ritual for me to get up at the crack of dawn and out of here super early, usually getting to the farmers markets before they “officially” open for the morning.

Since strawberry season is soon upon us, over the next couple of weeks I’ll feature some local places to get some – a pick your own place not too far from me, Rhoads Farm Market down in Circleville, and a few roadside stands. This summer I hope to feature something I’ll call “Roadside Ohio”, which focuses on local farmers and their own farms and markets, and “Keeping It Local”, a feature that focuses on local independent businesses.

There weren’t too many farmers out this past weekend – I counted three or four total. Brightening the dreary day were the these beautiful spring flowers from Combs Herbs:

Spring Flowers

Local arugula from Toad Hill will find a welcome place in a few simply dressed salads over the next couple of days:


And chives – got a few ideas in mind for using these.


Maybe in an omelette with some farm fresh eggs?


I also picked up a bag of lettuce mix, because I’ve been quite the salad piggy lately.

Lettuce Mix

There were also potted herbs and tomato seedlings – I haven’t started my herb garden yet, but I picked up some Sun Gold tomato plants since I usually do them in containers that can be brought in during cold nights until we pass our last frost date (May 15th here in Ohio).


Next is the official start of both the North Market and Clintonville, so expect much more variety. ๐Ÿ™‚ Hopefully some local asparagus.

As for farmers markets: here are the official opening dates of the ones I frequent. If you have one you frequent that you’d like me to add to the mix, please comment and I’ll update the post. ๐Ÿ™‚

North Market Farmers Market: no official date, unofficially already started
Clintonville Farmers Market: May 1st
Uptown Westerville Farmers Market: May 5th
Worthington Farmers Market: May 8th
Pearl Alley Market: May 18th
Dublin Farmers Market: May 19th
Grove City Farmers Market: July 10th

Have you wandered out to the farmers markets yet? What did you get this past weekend?

Quick Meatball Stroganoff

As much as I prefer making meals from scratch, sometimes I just don’t have the time to do so, and seek out some meals that are all about convenience. I’ve been buried under books for the past few months, so this recipe is ideal – it makes a lot, so be forewarned. You can make it a bit healthier by substituting low fat dairy and whole wheat egg noodles, but let’s face it – this is all about the comfort factor. And this delivers in spades.

Meatball Stroganoff

Quick Meatball Stroganoff
recipe adapted from the back of the Rosina bag

1 (2 lb) bag Rosina Swedish Meatballs (available at Walmart)
2 (10 oz) cans cream of chicken soup
1 c. chicken stock
1 lb. cremini mushrooms, stems removed and caps sliced
1 tbsp. butter
1 c. sour cream
12 oz. bag extra wide egg noodles, cooked

Saute mushrooms in butter until they soften slightly, about 5 minutes. Remove mushrooms with slotted spoon, and set aside.

Thaw meatballs in microwave 2-3 minutes. In same pan as you cooked mushrooms, combine soup and stock and heat, stirring constantly. Add meatballs and mushrooms. Cover and simmer over low heat for 10 minutes.

Add sour cream and heat without boiling. Stir in cooked egg noodles, and serve.

Buffalo Chicken Macaroni and Cheese

I don’t usually watch too much Food Network these days – in their shift from chefs driven shows to having a bunch of “personalities”, I’ve lost a bit of patience for the network itself – there’s only so much Guy Fieri one can take before you reach for the remote. And anyone who employs Sandra Lee thinking she is what viewers want to watch lets me know that I’m not exactly Food Network’s demographic. However, I have fallen in love with their magazine – not a month has gone by where I haven’t found a recipe that screams “make me!”, and that ends up so incredibly delicious it makes me wonder why I never thought of these things myself.

Such is my experience with their recipe for buffalo chicken macaroni and cheese – it takes two of my favorite comfort foods (hot wings and macaroni and cheese) and pairs them in such a way that the fusion of flavors is even better than the individual dishes they’re inspired by. It’s creamy, spicy but not too spicy, and just a marriage made in heaven, as least as far as I’m concerned.

It’s a quick dish that’s sure to please just about everyone. And what truly makes the dish is the blue cheese-studded panko on top, so be sure not to leave that part out.

Buffalo Chicken Macaroni and Cheese

We really didn’t adapt the recipe too much – the only changes we made were using Barilla Plus elbows – a bit healthier for you, and you can’t tell the difference, but there’s only about 14 oz. in a box, so it’s a bit short of the pound of elbows the recipe calls for. And instead of cutting the cheddar cheese into cubes, we shredded it as well, so it would incorporate into the sauce better.

Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni and Cheese
recipe courtesy Food Network Magazine

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank’s)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. ๏ปฟ

March 2010 Roundup

Even though I broke my hiatus with a few posts over the past couple of weeks, the truth is I had put blogging on the back burner. I’m officially back from hiatus now, although my postings might be a little light over the next couple of months – I’m taking an anatomy class this quarter that is kicking my ass, and occupying much of my free time to study and memorize more terminology than I think my old brain can handle. I have been really good with keeping up with other blogs, though – so for once, my monthly roundup is timely.

In savory recipes, Baby Bok Choy and Garlic Soup from 30 Bucks a Week, Chicken Souvlaki from A Stove with a House Around It, Buffalo Chicken Burger and Blue Cheese Potato Salad from A Taste of Home Cooking, Vietnamese Caramelized Chicken (Ga Kho) from A Work in Progress, Orange Honey Mustard Glazed Corned Beef from The Adventures of Kitchen Girl, Island Spice Pork Tenderloin from Annie’s Eats, Minced Pork and Shiitake Noodles from Appetite for China, Shrimp and Grits with Bacon and Spinach from The Bacon Show, Bertolli Spring Pasta with Four Cheese Rosa from The Bad Girl’s Kitchen, Vietnamese-Style Spring Rolls from Bewitching Kitchen, Marinated Chicken with an Onion-Pepper-Almond Sauce from Big Flavors from a Tiny Kitchen, Bangers and Tatties Robin Sue’s Way from Big Red Kitchen, Tunisian-Inspired Braised Short Ribs from The Bitten Word, Baked Tilapia Enchiladas from Bread + Butter, Reuben Risotto from Burp! Recipes, Slow Cooker Pepper Steak and Open-Faced Texas Burgers from Cassie Craves…, Rosemary Brown Butter Soda Bread from Caviar and Codfish, Chopped Liver from Chefdruck Musings, Spicy Blood Orange Vinaigrette from, Old Bay Shrimp Pasta from chowmama, Chicken Satay Quesadillas with Spicy Peanut Dipping Sauce and Guacamole Omelette with Salsa and Spinach and Feta Quinoa Salad from Closet Cooking, Drunken Noodles from Coconut & Lime, Stuffed Mussels from Cook (almost) Anything at Least Once, Lighter General Tso’s Chicken from Cook Like a Champion, Grilled Halloumi Cheese with Zaa’tar and Roasted Red Pepper Coulis from Cook sister!, Baked Orzo with Fragrant Lamb from Cooking Claire,
5 Layer Chicken Enchiladas from Cooking During Stolen Moments,Garlicky Chicken Breasts from Cooking for Comfort, Greek Chicken with Everything Orzo from Cooking My Way to Happiness with Rachael Ray, Cornmeal Crusted Tilapia with Avocado Cream from Cooking with Cristine, Coq au Vin (French Chicken in Red Wine Sauce) from Culinspiration, Southwestern Sweet Potato Shepherd’s Pie from Cupcake Punk, Moroccan Spiced Couscous with Puy Lentils from Daily Musings, Greek Chicken Roulades and Creamy Orzo with Feta and Sun-Dried Tomatoes from The Days are Just Packed, Herbed Lamb Chops with Lentils from Dinner Diary, Brie and Caramelized Onion Stuffed Chicken from Dinners for a Year and Beyond, Japchae with Beef Bulgogi from Dishing Up Delights, Meatballs in Almond Sauce from Dulcedo, Grilled Soy Sauce Salmon on Garlic Spinach from East Meets West, Slow Roast Wild Boar Belly with Cider & Puy Lentils from eat like a girl, Cod Fish Cakes and Tartar Sauce from The English Kitchen, BLT’s with Caesar Mayo from evil chef mom, Pickapeppa Meatloaf from Fat Johnny’s Front Porch, Reuben Chowder from Food o’ del Mundo, Spicy Crab Stuffed Mushrooms from The Food Addicts, Bรกnh Cuon from Food for Four, Crockpot Nachos from Full Bellies, Happy Kids, Dijon Rosemary Chicken and Roasted Beet Salad with Horseradish Cream from Guilty Kitchen, Leek, Bacon and Feta Frittata from Jam and Clotted Cream, Tuscan Garlic Chicken and Mushroom Marsala Risotto from Joelen’s Culinary Adventures, Beef Cheek Ragu from Just Cook It, Corned Beef with Veggies and Horseradish Sauce from Kalyn’s Kitchen, Thai Meatballs with Peanut Sauce from Kathy’s Kitchen, Kimchi Stew from Kits Chow, Blue Cheese-Stuffed Chicken with Buffalo Sauce from The Life and Loves of Grumpy’s Honeybunch, Scallops in Champagne Cream Sauce with Truffle Salt from Life’s a Feast, Honey Mustard Chicken Tenders and Shrimp and Corn Chowder from Life’s Ambrosia, Tex-Mex Stuffed Shells from Lindsey’s Kitchen, Garlic Knots from Madame Menu, Roasted Pork Tenderloin with Creamy Dijon Sauce from Made by Melissa, Apple Cider and Spicy Mustard Roasted Pork from Madeline’s Adaptations, Quinoa Cakes with Ham, Onion and Chard from Meet Me in the Kitchen, Tinga from Mexico: Food, Drinks and More!, Moroccan-Inspired Chicken over Couscous from Missy’s Recipes, Sweet and Spicy Jibarito-Style Grilled Cheese from My Vegetable Blog, Lobster Rolls with Lemon Vinaigrette and Garlic Butter from Noble Pig, Chicken Marsala from One Couple’s Kitchen, Chicken Mole Poblano and Yucatan-Style Chicken, Lime and Orzo Soup from One Perfect Bite, Palak Paneer from Palate Desires, Roasted Vegetable & Toasted Orzo Soup from Patio Daddio BBQ, Mexican Chicken and “Rice” from Perrys’ Plate, Sundried Tomato Risotto and Murphy’s Hot Hamburger from The Pioneer Woman Cooks, Avocado and Poblano Pepper Omelette from Prijatno, Brothy Chinese Noodles from Rachel’s Bite, Pan Seared Scallops with Fettuccine in Bacon Fennel Cream Sauce from Rock Recipes, Minced Pork with Soba Noodles and Green Pea Hummus from Serious Eats, Ham and Cheese Pretzel Bites and Grilled Chicken Salad with Brie and Baby Spinach from Simply Satisfying, Chicken Mole Enchiladas from Splash of Gourmet, Chicken Scallopine with Saffron Cream Sauce from Stirring the Pot, Greek Baked Beans with Honey and Dill from Superspark, Northstar Cafe Veggie Burger from Sweet Peas and Pumpkins, Chicken Tequila Burgers from Taste & See, Asian-Style Salmon Cakes from Trader Joe’s Fan, “Fried” Cheese Sticks from Two Bites in Suburbia, Pasta Paella from Vanilla Bean, Roasted Pork Belly Banh Mi from Viet World Kitchen, Chicken Parmesan Burgers from Weeknight Gourmet, and Mexican Torta from Wives with Knives,

In sweet recipes, Three-Tone Chocolate Mascarpone Mousse Cups from Almost Bourdain, Salted Rocky Road Fudge from Always Order Desert, Oatmeal Raspberry Scones from Annie’s Eats, Coconut Cream Pie from Arctic Garden Studio, Raspberry and Oat Cookie Bars from Bake-a-holic, Cannoli Cakes from Bakers’ Banter, Tropical Pineapple Coconut Banana Smoothie from Baking Bites, Basic Brown Scones from Beach Eats, Irish Car Bomb Cupcakes from Big City Cooking, Quick Rice Krispy Cookies from Confessions of a City Eater, Balsamic Candied Pecans from Cook Like a Champion, Blueberry Blintzes from CookiePie, Chambord Strawberry Shortcakes from The Cooking Photographer, Brown Butter Waffles from Daydreamer Desserts, Butter Brickle Pecan Cookies from Eat at Home, Oatmeal Streusel Date Bars from Food for Hungry Soul, Banana Nut Buttermilk Waffles from Full Bellies, Happy Kids, Berry Yoghurt Bake from Half a Pot of Cream, Mini Cheesecakes with Fresh Berries from Healthy Indulgences, Carrot Pineapple Cake with Orange Cream Cheese Frosting from Kara’s Kitchen Creations, Greek Yogurt Pancakes from Macheesmo, Ranger Cookies from Mom’s Fridge, Oatmeal Pancakes from The Recipe Swap, Sassy Maple-Sweet Potato Sandies from Sugar Plum, Tiramisu Pancakes from Vanilla Basil, and Liege Sugar Waffles from Whipped.