We liked these beans, though I preferred a different Pati pinto bean recipe that I’ll post eventually. They’re a little liquid-y (and I removed a lot of the liquid), but nice flavor.
Very good marinade for this recipe. This is a grilled recipe but I just did it in my cast iron for convenience.
I made this recipe for John’s birthday dinner and it turned out great – maybe the best butter chicken recipe I’ve made.
I love this recipe – it’s become my go-to breakfast in recent weeks. I make it as a satisfying mix of protein and carbs, it settles my stomach, and you can get creative with toppings, too. It’s also great how much of it is whole grain. I halve the recipe as written and it still makes enough for me for a week.
This was my first attempt to make congee in recent weeks, due to some stomach issues. This was good, but my next attempt was even better (listing this here for posterity, though, as it’s nice to have an option to make with leftover rice.
Not my favorite Impossible swap so far but we tried it in ground meat mixture recently, and it wasn’t bad.
This was more of a technique than a recipe, but noting that I used Serious Eats’ general approach to a nicoise, but subbed in smoked trout for the other fish. It was pretty tasty but we weren’t blown away (I’d rather have tuna or even salmon, I think).
This was a big hit on flavor, and it was nice that it didn’t make a ton of leftovers (though we still had a bit).