Actually, the favorite cookbook I’ve received as a gift isn’t exactly a cookbook. I had a huge collection of recipes that I had cut out of magazines/newspapers or printed from websites and my husband organized them all, 3-hole punched them, and made a cookbook for me. Something I would never get around to doing myself and so very sweet and appreciated. I use it all the time!

This is really good! I even forgot the herbs and it was still a big hit. The next day everything was crispy and the flavors melded even better. Great way to use up my garden cabbage and leftover grilled boneless/skinless chicken thighs. Thanks!

Thanks for the informative article. When you say fresh rolled grape leaves do you mean not the grape leaves that are preserved in water that you can buy in the store? Should I be trying to find actual fresh-from-the-vine grape leaves?
My last batch of bread and butters turned our less crispy than I would like as well. Not sure if I over-processed them perhaps.
Another question: I’d like to make half-sours but I’d like them to be shelf stable; is that possible? I’ve read they can just be stored without processing but I don’t trust that - makes me nervous.
Thanks in advance for any advice or help!

While I am thoroughly enjoying reading everyone’s postings I am quite frustrated by the fact that a full 1/2 of my postings don’t make it through. I don’t know if this is a problem with my computer or what but it makes participating in Table Talk much more challenging. Any thoughts on this, or other people complaining?
Thanks,
Jessica

Thanks for the article. I want to especially thank you for linking the book to Powell’s instead of Amazon. Fabulous!

That chickpea polenta with chutney sounds amazing - does she have a recipe she’d be willing to share?

I am going to try making me own chickpeas as I’ve recently discovered how much I like them. Here’s a link to my newest favorite recipe with chickpeas: http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

Thanks for the article!

Definitely Vegetarian Cooking for Everyone, and I just recently purchased On Food and Cooking, but another I use often for reference is the giant Gourmet Cookbook.

Could this recipe be canned by heating in a pot after the food mill? I canned applesauce last week and it took hours of cooking and stirring on the stove. Thanks!

This is a fantastic cake recipe! The first time I made it as written and thought it was fabulous. The second time I increased the recipe by half and made it in two 10” round pans and then frosted with a maple cream cheese frosting (this was for Thanksgiving). Easy to make, easy to play with - very nice. Thank you!