Mandarinquat, Limequat, and Centennialquat | Go Mighty. I have recently become enamored of the mandarinquats being sold at a local market.

Hack Together a DIY Cold Smoker Gun for Less than $20 at Science Fare. I feel like I’ve linked to this before and if so please forgive me.

Melissa Clark’s Braised Beans with Bacon and Wine – The Wednesday Chef. Via Orangette.

A bottle of wine, a pot of ragu « Tea & Cookies. I have had this experience with the annual block party that Tea talks about here. Seattle can be weird and isolating if you let it so bravo to Tea for disrupting the norm.

Biang Biang Noodles – The GastroGnome. I had the pleasure of learning how to make dumplings at the dining room table in this video. These noodles look like a project but a very worthy project. And Naomi? That girl knows her noodles. I’m going to try these very soon.

Lifesaver Noodles – With Cabbage & Carrots » delicious:days. I’ve already made this three times and it’s become a recipe I’ll keep around, and it makes very yummy cold leftovers. If I buy cabbage and an onion I can manage to make it with a bunch of those Dorot frozen herbs I’ve talked about before. Napa cabbage is a good substitute for the pointed cabbage in the recipe if you, like me, cannot find pointed cabbage in your usual grocery store.

Fuchsia Dunlop’s Sichuanese Chopped Celery with Beef – The Wednesday Chef. I chose this as a simple option when my cookbook club did a Fuchisia Dunlop book and it very quickly became a go to weeknight dinner in my house. After I had the fancy vinegar and the Sichuan chili bean paste in my pantry (so so good) and some cooked rice in my freezer it turns out that a very tasty dinner is as easy as picking up fresh ground beef and celery at the market. It’s like magic.

Giant Creamy White Beans with Kale – at Food 52. This recipe is from Heidi Swanson’s first cookbook Supernatural Cooking and it remains my favorite recipe worthy of seeking out and soaking gigante beans. Yum.