I don't know... I don't ever tend to run out of ideas. Criminy- I cooked professionally for years- wrote menus, planned banquets/buffets/events, did everything from camp-grub to bar-apps, outdoor patio/deck fare, fine dining, casual, cafe, bistro, Kosher, holiday, etc. Possibilities are limitless! I not only question Rachel when she does the same ol/same ol repeatedly, but also her staff. I mean, Cripes! Does she even HAVE a reaseach/development crew? Hiring three moderately-skilled 20-something restaurant hash-slingers from anywhere would give her at least three years of recipe ideas! Couldn't she at least go out and buy ANY 10 current cookbooks, look thru them and fake it w/ HER version of the recipes she finds and wing-it that way? Maybe I'm just being over-critical...
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