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Ooo that sounds tasty! Great idea. I’ve done something similar for coleslaw but never thought of carrying that over to “normal” salads. Any other favorite uses for that sauce?

I don’t mind bitterness, in fact I love bitter cocktails. This was just overly bitter even for me. I appreciate the suggestions! Blanching it first definitely might help. To your point, I think part of the problem is we ate it on its own. Mixing it in with a risotto or pasta (and of course...

That is an interesting idea. I know charring something on high heat helps cut out a lot of the bitterness from things like Brussels sprouts.

Awesome. Let me know if you have any questions!

Has anyone successfully cooked radicchio? I watched Gordan Ramsey cook it once by covering it in powder sugar, searing them, and then braising it in orange juice. It looked delicious so I decided to try it when I saw radicchio at the market. They turned out SOOO bitter. My wife didn't even...

Lately, I've been really into making "slow cooked" scrambled eggs -- I put a pot on low heat, crack the eggs with some butter while the pan is still cold, and stir frequently to prevent sticking. But what's been fun about it is I've been incorporating a bacon vinaigrette and sharp cheddar...

Hey Aushergirl! Welcome to DC. This is definitely a good place to help you get back into the cooking and learn a bunch along the way!

Picked watermelon rind!?!? I've never heard of that. How did you do it and what was it like? Sounds super interesting :)

Cashew Chicken, Stir Fry Veggies, and Coconut Ginger Rice Highlight of the plate was the cashews. I toasted them with a little bit of chili powder, turmeric, and honey. Then finished them with a dash of salt and lime zest when I took them off the heat. It was this really amazing sweet and salty...

That’s really cool! Thank you for sharing!

Nice! I love using whole fennel seeds in sauces (and just about anything honestly). I think they are pretty underrated. If you don’t grind them fresh, you can also bloom them first in a bit of olive oil to really bring out their flavor and also enhance the oil. And when they are whole they add a...

Making vinegar infusions is an awesome idea and sounds like fun. What type of vinegar do you use as your base?

Never used a fruit purée but I will most definitely have to try that. Thanks for the idea!

Rocco are you looking for a book with a bunch of basic baking recipes or something that more so teaches you how to bake?

I like a meatier and less saucy bolognese. Consider using tomato paste instead of some or all of the whole peeled tomatoes. I've always thought of tomato paste as the secret ingredient to a delicious sauce because of the rich, intense tomato flavor. Then use the pasta water to thin it out before...

Genius! I love being able to reuse ingredients that would normally get thrown away like that.

I've used vinaigrettes over roasted chicken and vegetables but never for steak or pork chops for before cooking. I bet the fat helps get a really nice browning too!

I LOVE using vinaigrettes on roasted vegetables. Glad I'm not the only one haha. I think limiting your vinaigrettes to just salads is such a missed opportunity. I'm passionate enough about it that I've even been thinking writing a blog post about i haha.

I didn’t know that about the mustard making it easier to emulsify! Very cool trick. Thank you both for mentioning that. Love the herb idea, especially using the herbs in the salad directly! I’ve not mustard (pun intended) the courage to use anchovies or anchovy paste. Definitely something I...

Ooo good idea! Thank you. That reminds me that my wife's aunt has a vinaigrette recipe where she uses dijon and a bit of agave nectar. Gives it a sweet and spicy element to it

With summer in fulls swing and a lot greens to eat from the garden and farmers market, I've been using vinaigrettes a lot. Something I've picked up from Alice Waters's books is the "anatomy" of a good vinaigrette. It seems to be some form of aromatic (like minced shallot or garlic) that is...

I like the idea of gnocchi! I didn't even think about that. Like mentioned already farro and couscous could do it. I will add that I think you'd want pearl couscous though for the same texture/shape. I love doing a Mediterranean style pearl couscous that is baked in the oven. For something...

I haven't heard of that book yet! Sounds right up my alley. Really appreciate you sharing. Adding it to my (long) list :)

Thank you everyone! I really appreciate the warm welcome :)

Milk Street has a lemon almond pound cake recipe that is out of this world good. I bought more almond flour once when my wife made it just to make sure we could have it again...