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Made this a few weeks ago using a thick, farmer's market chop. Best pork chop ever.

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Used some mayo but mostly light sour cream. No olive oil. Gold potatoes. Tons of dilll, no parsley. Didn't measure.

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Winged it w/o looking at the recipe, did everything wrong. It's only just edible, but promising.

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Used a shallot instead of onion, cooked asparagus ends in water to make the broth + added a little Better Than Bouillon chicken flavor, and cooked the asparagus in a mixture of olive oil and Irish butter. Used a little too much lemon, going to try to fix with extra butter, salt, and parmesan mixed in before serving.

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Didn't peel celery root, but washed it carefully. Used gold potatoes, also unpeeled. Didn't follow proportions. Too much water, so made soup instead of mash. Added heavy cream and salt to eat. Good, and a nice change from the usual. I wonder how similar potato and celery stalk soup would taste.

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OMG perhaps the best pork chops I've ever eaten. Certainly up there. Used $12/lb thick porkchops from farmer's market. Didn't dry brine, but seasoned the chops the way he suggests, with salt and sugar. Had green grapes to use up, so substituted those for apples and apple cider in the pan sauce, then added the drippings to the sauce after it had been poured and sat on the chops.

Unbelievably good. Ate with the celery root/potato soup. Kenji is my hero. Next time will watch the temp even close in the oven, and sear with the heat only medium to medium-high.

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Used coarse-ground cornmeal and water.

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This, but I made a larger loaf, using the actual cookbook. Good! Needs more than the minimum liquid though. Mine turned out lumpy (too much flour) despite having added what I thought was enough more liquid.

UPDATE: Made again, 1.5 lb loaf, turned out perfectly. Used the max water plus added a little during kneading.

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It's the bomb. I didn't measure, of course. Used a lot of tomato powder. Homemade breadcrumbs instead of panko. So good.

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As usual, no measuring, and didn't use lemon juice bc I was in a hurry to eat. I'll try it next time, though.

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Sort of this, with roasted vegetables instead of sauteed, and some other changes. Didn't measure ingreds. Used red bell pepper, zucchini, carrots, frozen spinach and broccoli. Processed the spinach in with the cottage cheese. Didn't use onion. Used canned, fire-roasted diced tomatoes. Added a tiny bit of MSG to the tomato sauce, plus "Italian dressing" seasoning and a little oregano, since I had no basil.

Next time, I wouldn't process all the vegs together, I'd leave them larger. And I wouldn't roast them each separately in the toaster oven like I did last night - the least efficient possible way of doing them, duh. I'd also use more lasagna noodles and mozz than I did, and make in a larger pan than 9x13.

Good, though. Much better than ground beef lasagna, imo.

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Toaster oven 375 degrees, 15 mins. Sprayed olive oil as per air fryer instrux.

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Didn't measure ingreds, used white whole wheat flour, didn't squeeze the shredded zukes. Ate with ricotta cheese on top.

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Sauteed onion and garlic in the pot first. Only had ham bones with a little bit of meat, not ham. Added bay leaves.

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Trying this. Potatoes are huge, so longest time may not be enough, we'll see. Will probably finish in toaster oven or air fryer.