My "Favorite" Everything

Dave always laughs at me when I say something or other is my "favorite" veggie, or fruit, or herb, or book - he says I say that about everything!  So I searched back through all my posts to see what I've said are my favorites, and here they are for your amusement:

Favorite Herbs:  Lemon Thyme, and thyme in general.

Favorite Spices:  Hot Paprika, Coriander.

Favorite Red Chile:  El Paragua, in Espanola.

Favorite Spring Thing:
  Rhubarb. 

Favorite Flower:  Lilac.

Favorite Breakfasts (which is the funniest, because I always say I don't like normal breakfast food): Corned Beef Hash, Sophia's Blue Corn Pancakes, Gold Street Caffe's Red Chile Honey Bacon, Pear Kuchen, Sweet Potato Pancakes.

Favorite Way to Eat Beets:  Sliced, steamed, then tossed with a little bit of red wine vinegar. On Beet and Goat Cheese Pizza.

Favorite Ways to Eat Green Beans:  Crispy String Beans with Pork, Gujerati Green Beans.

Favorite Ways to Eat Okra:  Dry Okra Curry, Grilled Okra.

Favorite Zucchini Recipe: Moroccan Chicken with Zucchini.

Favorite Way to Eat Radishes:  Raw, with butter and salt (or maybe anchovy butter) on baguette slices.

Favorite Summer Drinks:  Lemon Verbena Tea (or soda!)

Favorite Sushi Ingredients:  Spicy Tuna, Enoki Mushrooms.

Favorite Ways to Eat Cabbage:  Cabbage Pie Soup, Cabbage and Rye Panade.

Favorite Tomato:  Black Krim.

Favorite Vegetables:  Brussels Sprouts, Artichokes, NM Green Chiles, Poblano Chiles.

Favorite Summer Fruit:  Cherries.

Dave's Favorite Fruit:  Persimmon.

Favorite Salads:  Fennel and Grapefruit, Panzanella.

Favorite Salsa:  Roasted Tomatillo and Chipotle.

Favorite Pumpkin Recipe:  Pumpkin, Chard and Chestnut Rice.

Favorite Crepe:  Apples and Bacon.

Favorite Pie:  Pecan, Rhubarb.

Favorite Eggnog:  Organic Valley (NOT Horizon Organics, blech)

Favorite Garden Material/Tool:  Re-mesh for trellises and tomato cages, Hori-Hori (Japanese garden knife).

And my Favorite Cookbooks, the ones I keep coming back to over and over:

The Winter Vegetarian, by Darra Goldstein
The New Spanish Table, by Anna Von Bremzen
The Border Cookbook, by Cheryl and Bill Jamison
Plenty, by Yotam Ottolenghi
A Boat, a Whale, and a Walrus, by Renee Erickson
Heritage, by Sean Brock
Madhur Jaffrey's Indian Cooking, by Madhur Jaffrey