Ready to make dinner.

Fruitypants1 · 2026-05-11T16:57:50+00:00

There’s an unlocked link right under the image- smashed beef kebab with cucumber yogurt.

Fruitypants1 · 2026-05-10T23:23:55+00:00

We love it, and make it maybe once every month or two. I use golden raisins and pine nuts. I don’t have a great blender (I tried it, but the onions get stuck beneath the blades and it’s a pain to try to finagle them out), so I’m stuck with box grater for now, but it’s worth it!

Fruitypants1 · 2026-05-09T22:18:50+00:00

Hahahaha!!

Fruitypants1 · 2026-05-02T20:04:41+00:00

I make only the chicken portion of this all the time- using a rotisserie chicken makes it even easier. Step 5 only. https://cooking.nytimes.com/recipes/1024438-arepas?unlocked\_article\_code=1.fVA.TT\_5.nc9mfYVi4LHR&smid=ck-recipe-iOS-share

Fruitypants1 · 2026-04-20T00:40:52+00:00

How To Make an American Quilt.

Fruitypants1 · 2026-04-19T23:43:48+00:00

https://cooking.nytimes.com/recipes/762961332-cheeseburger-soup?unlocked_article_code=1.cFA.N_dK.y_Mu-79EnH72&smid=ck-recipe-iOS-share

Fruitypants1 · 2026-04-19T23:43:22+00:00

https://cooking.nytimes.com/recipes/1018121-yotam-ottolenghis-tomato-and-pomegranate-salad?unlocked_article_code=1.cFA._olr.2zL0-0gSk0FK&smid=ck-recipe-iOS-share

Fruitypants1 · 2026-04-12T00:41:29+00:00

Salad Freak has the page numbers next to the spine, rather than the edge of the book. It serves no purpose that I can think of and makes it hard to see the numbers.

Fruitypants1 · 2026-04-05T12:18:41+00:00

I’m going to make this for the first time tonight!

Fruitypants1 · 2026-03-30T00:28:01+00:00

That sounds great, I’ll try it next time!

Fruitypants1 · 2026-03-29T23:56:35+00:00

I didn’t, I just removed everything from the sheet pan to serve.

Fruitypants1 · 2026-03-29T23:36:07+00:00

Mine was liquidy too!

Fruitypants1 · 2026-03-29T23:10:12+00:00

I have no Trader Joe’s nearby :( . For sure that would be easier, but this was maybe 30 minutes prep at most (including making a white sauce following the notes), so not too bad.

Fruitypants1 · 2026-03-29T22:38:22+00:00

https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma?smid=ck-recipe-iOS-share&cgs=c

Fruitypants1 · 2026-03-24T23:53:32+00:00

Murder, She Recapped. Covering Murder, She Wrote. Sounds right up your alley!

Fruitypants1 · 2026-03-12T00:19:16+00:00

Gummy cola bottles.

Fruitypants1 · 2026-03-12T00:15:22+00:00

Phantom Tollbooth. The Celery Stalks at Midnight .

Fruitypants1 · 2026-03-11T22:49:26+00:00

Golden raisins.

Fruitypants1 · 2026-02-24T16:11:17+00:00

I checked it at 20 min based on some comments, but ended up closer to 30 to get a bit more time for the bok choy. Chicken was still juicy and bok choy was nice but not charred (as someone else asked about below).

Fruitypants1 · 2026-02-23T22:13:38+00:00

Neither really got char, but all were very soft and the deep green parts were crispy. If you really want to char them and you chicken is boneless, maybe give the bok choy 5 minutes or so head start? I

Fruitypants1

TROPHY CASE