Trying out 2 new cookbooks: Michael Symon, David Chang

[GB2002]

Chefs Michael Symon and David Chang serve up dramatic reads

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[Food Network Fan]

Let us know which recipes are best.

I am still working on my new Williams Sonoma Essentials of Slow cooking. Tonight is Chicken Marsala.

[GB2002]

Of the two recipes mentioned in the article, I liked Michael Symon's beef cheek pierogi best. It was sorta like pot roast pierogis. Definitely a hearty comfort food.

The pork buns were good, and I really like homemade pickles, but overall a little much salt for me (the pork was pretty much home-cured in salt/sugar). I remember loving the pork buns at Momofuku Noodle Bar, though. If you like noodles... And you like pickled vegetables... And you're in New York ... go to noodle bar. Ssam Bar is good, too, but I'd choose Noodle Bar.

Hope the marsala turned out good. I do enjoy food from the slow cooker. I'd like to make some Country Captain Chicken (curry) in the slow cooker some time.

[Food Network Fan]

I have actually been making mine in a braiser in the oven. Someday I am going to get that fancy slow cooker by All Clad Williams Sonoma has.

[GB2002]

My husband and two of his friends cooked for a leukemia fundraiser last weekend.

Friend (on the morning of the event): "My chafing dish burned up."
DH: "I'll bring my extra slow cooker."
Friend: "You have an EXTRA slow cooker?"

[Food Network Fan]

I never thought I would want one since I use may dutch ovens so much but the lure of the one at Williams Sonoma is getting stronger.