Salt & pepper 2 pounds of wings (1 lb per person), then pour on the sauce and toss to coat. Disposable gloves are handy for this operation.
Cook in a preheated 350° oven for 50 minutes,
This was one of the few ranch dressings which did not contain monosodium glutamate.
Soak 4 skewers in water while prepping.
How simple is this? Zest, then juice 1 lemon. Add an equal amount of olive oil. Whisk.
Toss veggies in a covered bowl with a dash of olive oil (and some of the lemony oil), salt & pepper. Skewer on two sticks. Cook in a preheated (on broil) iron grill pan for 8 minutes (turn 1/2 way through). While they cook, get the chicken ready.
For two people, cut up 1 medium size chicken breast (9 pieces). Dredge in lemon oil mix, skewer, then have helper salt & pepper both sides.
Cook in broiler pan 3 minutes, use a metal spatula to carefully loosen from the pan and flip, cook another 3 minutes (6 minutes total).
A tester favorite: rice pilaf.
Tried out these "baking" raisins and I am now a fan! Super juicy and delicious~
Funny, I learned today that 1 large egg= 1/4 cup. (Recipe calls for 1 1/2 cups milk + 2 large eggs)
Using disposable foil pans make these easy to give away to friends!
Our old oven requires a thermometer during certain precise pleasures like baking. It's a good idea to second-guess your oven's temperature, especially if it's ancient, like ours. It tends to run 25 degrees lower than selected.
Taster approved!
It's a recipe that was so good when I tried it, I asked for it from my former employer, Bill Joyce, at B.L. Makepeace.
This is a great dish, recipe from my foodie Idol, Alton Brown. His show, "Field of Greens" featured the recipe for Mustard Green Gratin.
Measure out a heaping cupful of crackers then put them in a baggie and use the measure to crush them.
Alex insisted on adding 3 sliced scallions to the recipe. In the end, I could hardly notice them since they are mild; surely it was a nice addition. 
Greens cooking away!
Use tongs to remove to the ricotta mixture. Try to keep excess liquid out (the greens release a lot!)
The leftover, discarded juice probably amounted to 3/4 cup. I resisted the temptation to drink some! 
Mixing the greens and ricotta mixture.
Poured into the dish (8.5x10.5). Be flexible in your decision with what size dish to use. This part always annoys me, when a recipe such as this one suggests what size to use. Just go with what you are comfortable with.
Pork pulling with two antique forks. I soon took over with some "modern" forks.
The slow cooker pork secret! We also added red pepper flakes and generous portions of Tabasco and Frank's Hot Sauce.
The pork shoulder we used was just under 3lb. It had plenty of fat. We cut the excess fat and skin off. There was a large center bone in it. We didn't have all day so it was cooked on high for 4 hours. It still seemed tough on removal yet it needed to be shredded and fat removed from shredded parts. This is so important, removing fat by hand. Feeling it is the most effective way of removal. Once the shreds were removed, they went back into the suace while we cooked up the gratin.
Yum Yum Yum! We also bought a very colorful store-made Cole Slaw which we topped our sandwiches with.
We've been "holding onto" this recipe from Maine. The magazine. for a couple months now (as evidenced by Andrew's "study" of it, below.
Unveiled, back at home. This cut is referred to as flanken-style ribs vs. english style which is cut along the ribs. Either cut is fine though I have read some prefer english cut.
Season with fresh ground sea salt & pepper.
The recipe calls for pancetta but you could get away with using something less expensive like salt pork.
Using a large dutch oven, render the fat out and scoop the crisp meat bits out with a slotted spoon.
Brown up the ribs on medium high heat, turning every 4-5 minutes, to brown well on each side. Turn off the fire alarm and open all your windows!
Pour off all but 2 TB of fat and cook the chopped veg until softened.
Pour in stock, add beef back and tuck in a bouquet garni.
Pour in the can of tomatoes and equal amount of red wine (used cabernet). Bring to a simmer then cover and put in oven for remainder.
Mediterranean White Bean Salad Ingredients
Vinaigrette and salad, ready to be tossed together.
The taster could not wait any longer! He loves beans and so had a nice bowl to himself.
Serves 2
Prep Time: 1 hour
Cook Time: 4 ½ hours
6oz package pancetta, cubed
2 large-boned beef short ribs, seasoned with salt and pepper
3 garlic cloves, crushed
1 large carrot, peeled and sliced into coins
1 medium onion, roughly chopped
1 rib of celery, roughly chopped
1/2 large fennel bulb, cored and roughly chopped
1/2 tbsp. red pepper flakes
1/2 tbsp. fennel seeds
1/2 bottle full-bodied red wine
1 cup chicken stock
1 small can crushed tomatoes
1 bunch thyme, rosemary, and oregano, bundled together with kitchen twine
1 oz. dried porcini mushrooms, rinsed and reconstituted in warm water (then spoon out shrooms to leave sand at the bottom)
Preheat oven to 350ºF. Heat a large dutch oven over medium heat.
Add pancetta and cook until slightly browned. Remove pancetta
but leave the rendered fat in the pan. Increase heat to medium high
and add short ribs. Brown very well on all sides. This should
take 15–20 minutes.
Remove the short ribs and set aside. Pour off all the fat but 2 tbsp.,
which should go back in the pot. Add garlic, carrots, onions, celery,
fennel, red pepper flakes, and fennel seeds. Cook until vegetables
are softened.
Add the browned short ribs and pour in red wine, chicken stock,
and tomatoes. Add herb bundle and mushrooms. Bring all contents
to a simmer over high heat, then cover and place in the oven. Cook
for 3 ½ hours or until meat is falling off the bone.
