Serious Eats - seriouseats.com

Boston has lots of restaurants with excellent specialty items. One, among many, is the KO Prime restaurant at Nine Zero Hotel.

A community social group, Beacon Hill Village, is throwing a Superbowl Party at member's home. Those uninterested in game are encouraged to play Scrabble, Rumicubes, knit, etc.

Go Pats!

Picking one chicken recipe is hard. Two that I like are (1) chicken marinara with chicken thighs and (2) lemon chicken with cutlets that I make out of chicken breasts.

My quickest meal is a cheese omelet. I always have a bag of shredded cheese in the freezer; two eggs and done!

I would guess my favorites are Challah and Kishke. Odd? Perhaps!

I was a kid in the '50s. Without recrafting the term, it would mean to me the food I grew up with: basic, solid food seasoned with salt, pepper and no spice more exotic than Worcestershire sauce.

I agree with you that cooking mussels should be simple. My scan of this recipe is that Julia Child's "Moules a la Mariniere," a recipe I've made many times, would be better. It uses wine and onions or shallots and 6 Tbsp butter for 8 people. Simple, fast and terrific.

Mark Bittman

And the chocolate is where?

I would suspect something relatively simple and satisfying. Meat/chicken, Potato/rice/pasta, veg/salad.
A friend who worked in a restaurant always got to try desserts the chef was working on before they got onto the menu.

I think the most essential thing I do is make a flavorful liquid/sauce for braising and to accompany the dish

It is not difficult, but it takes time: making New England Baked Beans from scratch -- soaking and baking in the oven for 7-8 hours.

I don't make desserts for myself. This summer I've had fun experimenting with different cakes that have been donated to a Soup Kitchen that feeds 200 people each week