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Kayelle, the plastic "Borner V-Power V7000" gets a lot of rave reviews, so perhaps its stainless brother V6 is the way to go for me.

I've grown weary of our white plastic OXO V-blade mandoline. Don't get me wrong; it works okay, but between the discoloration/staining and obvious wear to the main platform that food slides across, I'd rather have something more robust. Seems like Bron and De Buyer have some decent looking...

My wife swears by "The Joy of Cooking," and I started out with the ubiquitous "Better Homes & Gardens Cookbook." "The America's Test Kitchen Family Cookbook" is another one that I've heard a lot of good things about.

Actually, it's a great combination. Ever heard of aioli? Aioli is a garlic mayonnaise used in Spanish and French cuisine, and is absolutely wonderful. Made with (you guessed it) eggs, garlic, olive oil, and a bit of lemon juice (or white vinegar). I love it on seafood, asparagus, roasted...

Making "Sausages and Plums Braised in Red Wine," and some polenta on the side.

Chicken with Rosemary and Sweet Potatoes. The bird (always a roaster, NOT a fryer) has roasted garlic pulp, butter, and chopped rosemary under the skin...it's delicious, and pretty easy to make. I usually make a sauce from the pan drippings once the bird is done and "resting" for 15 minutes...

Yeah, I'm all for French cuisine, if I had to pick a favorite. Closely followed by Moroccan.

I'm looking to try my hand at poaching some white fish soon. I like the idea of using a poacher made of restaurant-grade commercial aluminum, yet the only aluminum fish poachers I see these days are the grey, hard anodized which seem a bit extravagant for simply simmering liquids. Not too sure...

Well, I ended up ordering it yesterday. The Borders price was nearly DOUBLE what amazon was offering (+ free shipping!), so I couldn't resist. This book offers home cooking in lieu of restaurant-style recipes; I've got lots of the fancier-style french cookbooks already and wanted to try some...

I've recently noticed that an english version of "I Know How to Cook" (Je sais cuisiner) by Ginette Mathiot has been released here in the US and in the UK. From what I gather, she taught three generations how to cook in France and was quite the authority on French home cooking. "Je sais cuisiner...

Another Better Homes and Gardens beginning here. My mother taught me how to organize and cook a full meal when I was only 7 years old (while she supervised, of course). Later on, I really got into using a small "Smokey Joe" Weber grill while in college, and picked up a copy of The Frugal Gourmet...

Awesome! Where did you get the octopus?

We're having leftover coq au vin, and some french bread.

TRUE laziness would be to skip the pizza altogether, and just eat the ice cream...! :lol:

What's for Dinner I'm making pan-fried skate wing fish with capers and cherry tomatoes. I'll probably roast some potatoes on the side with a little rosemary on them.

Whole chicken roasted on a charcoal grill, spice rub, lemons and onions stuffed inside. Roasted potatoes on the side, plus a garden salad.

Crispy breaded pork chops with parsley-caper sauce. I'll probably roast some asparagus for the side dish.

Roasted chicken with lemon, red onion, garlic and thyme.

Now, we're talking! Thanks for all the great responses.

Not falling-apart tender, no. I think I'll do the 3-4 hour braise for my next effort.

I recently decided to try Costco's 2-pack of pork shoulder (deboned), and found the meat to be fairly good after braising it in my Dutch Oven for a 2-hour recipe. My only concern was the amount of fat interlaced throughout the shoulder: it was far more than I've seen in this type of cut from...

Thanks, Gadzooks. I think I may have to try this for our canine member of the family.

I will second the advice on getting a basic cookbook like Better Homes and Gardens. My mother started me on that book many years ago, and you really can't go wrong with some of the good, standard recipes inside. I'd suggest trying a basic roasted chicken recipe, as mentioned by another poster...

Gadzooks: how do you finish making the dog biscuits, once you have made the mix?

Laurel: You are referring to a chinois.