Serious Eats - seriouseats.com

Stuffing.

Brussels sprouts and bacon.

Stuffing - the kind I grew up with was made from day-old bread and had only onions and celery, salt and pepper, butter and water. Yum.

Shoulder chops, seasoned with salt, black pepper, garlic powder and dill seed, and grilled/broiled medium rare.

Roast chicken with gravy, mashed potatoes and peas.

The pumpkin pie recipe from the bottom of the Christmas Club pie plate.

My first cookbook was Better Homes & Gardens. In spite of an entire bookcase of volumes which came later, there are times I still reach for it thirty years later.

Pasta topped with whatever fresh vegetable there is, sauted in olive oil with garlic and red pepper flakes, topped with parmesan, romano, or grana padana (depending on which the fridge yields).

@cg_ups, we weren't allowed to drink on-site even if we changed. The owner felt very strongly that it was inappropriate.

I current put up pickles, salsa, chili sauce, jams and butters. I'd like to try meats and fish.

The first time I grilled swordfish. I used the 10 minutes per inch rule, and an oregano/dijon/oo mop from More Taste Than Time. It was amazing. It bore no resemblance to any swordfish I or anyone in my family had ever tasted.

My grandmother's "casserole", and my grandfather steaming clams, then teaching me to eat them. I don't think my nose even reached the countertop.

Brown rice should work fine as long as you increase the liquid by 1/4 to 1/2 cup, and increase the original cooking time by say 20 minutes.