We Eat Everything at Nong's Khao Man Gai in Portland

Just ate at this great spot. Opted for the restaurant instead of stand for the wider options. If you buy a $15 T-shirt, you get their menu #1 for free (so T-shirt is $7). Sweet deal. Extra sauce and that chicken skin -- and the Thai iced coffee -- perfection.

Win a Copy of 'Vibrant Food'

eggplant - those dark purple, sleek and slender ones...

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Delicious! I was able to make this with a camp stove and electric skillet (mid-kitchen remodel). I loved learning more about different chinese noodles, and found the frozen lo mein at my local asian market. Of course I had to modify - added some fresh ginger and a red bell pepper. Teenagers were very excited about this dinner!

Win a Copy of 'Ceviche: Peruvian Kitchen'

I'm shockingly uneducated about Peruvian food - but I am very intrigued by the extremely diverse potatoes that are grown by people in the mountains - so I'd look for interesting potato recipes (and Ceviche, of course).

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

The Food Lab Turbo: How to Make The Best Egg Salad

Great and timely, thanks. My own egg salad does include a bit of mustard, and as I am a big fan of crunch, I always include diced red bell pepper (and I like its bit of sweetness). Had never considered scallions, though, so thanks for that great idea (I had my $$ on the shallots winning).

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Bittman's tofu chocolate pudding - it was published in NYT several years ago. Easy, delicious, and I love serving it to my friends to claim to dislike tofu.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

sticky rice with mango

Bake the Book: Jeni's Splendid Ice Cream Desserts

cornmeal bacon cake.

Cook the Book: 'The New Southern Table' by Brys Stephens

My favorite southern ingredient is the pecan, and I love them toasted and then embedded in waffles. Then my second favorite southern ingredient comes into play - sorghum syrup - needs to be gently dropped on the crip waffle.

Warm Farro Salad With Asparagus, Peas, and Feta

This looks perfect! On the menu for Thursday.

Cook the Book: 'Afro-Vegan' by Bryant Terry

Oatmeal scones are my heritage food -- recipe brought with my grandmother when this 16 yr old girl, youngest of 9, sailed to Canada.

Bake the Book: Teeny's Tour of Pies

rhubarb is my all-time favorite, but a tiny pie might call for some special filling, like maybe a home-made mince?? Hmmmmm pie......

Cook the Book: 'Yucatán' by David Sterling

South Korea was an amazing culinary experience -- taken by locals to many small places, locations I would never have found otherwise.
Years ago, I spent a week in the Yucatan, and just loved huevos mutalenos [sorry for mutilating the spelling ;) ]. I love learning about this book!

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Crepes with nutella

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Bake the Book: Frenchie

almond croissant with a cup of espresso

Vegan Quinoa, Broccoli, and Kale Curry

Looks excellent, and its something I can make on my camping stove, as my kitchen is in remodel (demolition) mode.

Cook the Book: 'Joy of Kosher' by Jamie Geller

Few real experiences here - but I am of Jewish ancestry, and have been invited to Seder dinners on the basis of my eyes and nose. Loved it too, even the gefilte fish.

Macaroni and Cheese Waffles

With my on-going kitchen remodel, I'm depending on my waffle iron to feed us (including 2 teenage kids). They love mac & cheese, so this definitely is on this weekend's menu.

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Pasta with cauliflower-cheese sauce, from Vegetarian Epicure.
But I love almost everything from "savory way", and this book from Deborah Madison is at the top of my wish list!

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

A hot pot in Chongching, China. So spicy I almost cried.

Samantha Bee's Salty Caramel

OK, this might be worth re-wiring my oven....

Bake the Book: First Prize Pies

Banana cream pie, yea, me too...

sensuell pots (Ikea) for induction??

My kitchen remodel will include an induction cooktop, and I had talked myself into buying all clad. However, on yesterday's trip to Ikea I saw their new Sensuell line of pots. Very heavy, aluminum core that extends up the sides, and very, very reasonably priced. Of course, made in China, not US-made like the all-clad, but seriously well priced.

Have any of your tried these? Is Kenji working up an equipment review (fingers crossed)?