A tie between the veggie plater at a Hungarian place in LA, and my own Pozole con Pollo.
My current drink of choice:
A Tequila Sunrise made with Corazon, Florida's Natural orange juice and (believe it or not) Always Save cherries and juice. Also, said Tequila with Heine Brother's Rawandan coffee mixed 50/50 with their french roast, with a little local honey, McCormik's cocoa chile blend, and half and half.
I really wish I could:
Fry things with breading on them. I can't seem to get the knack, no matter how many "tips" I try...
My "Go-to" dinner party dish:
I usually make my (VERY simple)Jalapeno poppers for an informal party, but my Osso Bucco with linguini is a fave for more formal occasions. I have a simple white clam sauce that I serve over spaghetti squash if I need fancy in a hurry.
My favorite comfort food:
Cheese grits and bacon, with black pepper, fish sticks, and fried cabbage mixed with mashed potatoes.
My most tattered cookbooks:
My 1964 McCall's, and my World Cooking encyclopedia from '67. That one actually has duct tape holding the cover on. In most cases I edit the recipes heavily, but I had no one to teach me how to cook, so the McCall's was essential in learning the basic teqniques. The baking recipes are very good, though. You should see some of the nasty things they suggest for diet food, and worse, the "molded salads!"
