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My late grandmother's chicken and dumplings!

Love cooking the big family meal every Sunday- we're up to 13 folks!

Thanks so much, guys! I mostly cook vegetarian, with heavy reliance on whole grains...taking dairy and grains out of the equation really threw me for a loop!

Baking? With 4-6 loaves of bread a week, it's a staple!

That strawberry pretzel salad is a mainstay of Thanksgiving dinner in my husband's family.... I had never dreamt such a thing existed until our first holidays together. (Although, they use raspberries.)

Stir fried lettuce with oyster sauce is an amazing side dish for a Chinese meal, just don't overcook it. If your romaine is big, I've used the bottom, mostly spines, part as a cabbage substitute in my potstickers (ground pork, minced romaine spines, ginger, etc.). Also, green smoothies! Apples, greens, carrot, ginger, and something like mango or peach makes a fantastic drink

So sorry for your loss, Kenji and Adri!

OMGosh (did I just say that?) we LOOVE this jam, I've made it annually for the past three years, and it's always the first to get used up. Anyone who is worried about it taking up precious real estate in the freezer...don't be. It won't be there for long!!

@carmason, if you like the ice cream, I normally take all my mint at the end of the season and rinse and dry it, then pack 2 cups at a time into ziplocs and freeze flat- we enjoy mint ice cream all winter :) You don't have to thaw it before adding to the sugar! Oh gosh, I forgot to tell you to *strain* the mint/sugar/milk mixture before adding to the cream.

If it's peanut butter Oreos you're after, snag a jar of Jiffy on the way through the store, along with your Oreos. Only problem is it's hard to hide what you've done, afterwards, with those little crumbs in the peanut butter jar, and that tell-tale "swipe" mark. Yum.

I had some at my sister's house, in the plain flavor. It has the consistency of sour cream, and doesn't "break" when heated. I wouldn't know how to add it to my pantry and use it regularly, but could see it being something quick and easy in the kitchen to make sauces for pasta and potatoes and veggies, and also an addition to soups.

I always stock up on rice vinegar, sesame seeds, bean thread/cellophane noodles, nori for sushi, "panda crackers" for the kids (filled with strawberry or chocolate paste, yummy!), and produce. At least around here, the asian markets have the freshest, cheapest, and most varied produce of any store in the area. Frozen dumplings and such are always great, if you can keep them frozen. Mochi/sticky rice paste confections are delicious- I'm ignorant enough to not always know where things are from, but I believe the ones we like are Korean? Kyung Dan? Some of the larger markets have delis attached, with steamed buns. "Pineapple" buns are yummy (an eggy bread, with a sugary coating that cracks and looks like the outside of a pineapple.) Pork filled "hom bao" are delicious, too. If I'm lucky to get there before they sell out, I normally get a few banh mi to go too!

@ dmcavanaugh I've seen citric acid in the bulk section at a local natural foods shop. Or, the canning section of your grocery store might have a shaker under the label "fruit fresh." It can be used to keep canned fruits and dried fruits/fruit leathers from turning dark.