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I used to to adore the big curry soups at Bendix Thai Diner. At home, though, I mostly go with soups that can use stale bread, like pappa al pomodoro or kale and white bean with garlic toast.

apples, corn, asparagus, western mass does produce very very well.

Last night was a triumph, actually. Hastily whipped up and stunningly good lemon cream tart.

Disasters include all kinds of whole wheat experiment gone awry.

I squeeze a lot of lemon juice, add ice and agave and sometimes lemon balm, and shake it up. I like it very tart, so I usually keep the agave bottle out for others to add more.

empanadas are the best. especially when they can be ordered like garlic knots at the pizzeria

I really want to put up a ton of tomatoes this year, and not be scared of botulism, and I want to learn to make clear jellies in addition to rougher refrigerator preserves.

I make a bastardized tuna tomato olive caper pasta that is a friend's standby party dish. It feeds the multitudes and is the only way I like canned tuna. Or olives, for that matter.

www.breadbabies.blogspot.com

I'm with bobbob. Marzipan is wonderful and strange in that medieval way.
My princess cake for Thanksgiving went over like a bit of a lead balloon, but I adored it.

mussels steamed in white wine etc...

I want a pistachio cookie filled with salted caramel.

Yes! I think so many of us dreamed fantasy Turkish Delights. Even in the tv movies, you couldn't really see what it was, so the mystery was preserved. A friend and I are actually thinking of starting a cafe or a series of food events based on book memories like this one--foods we'd never heard of that took on exotic proportions in our minds, mixed with foods that have prominent places in books (plum pudding from anne of green gables, raspberry cordial from same, bread and jam and poached eggs on toast from Frances..., the list goes on). Ideas welcome.

I make a chili spiked, brothy corn chowder that my roommate used to beg for, based on the recipe from the New Basics cookbook.