I cook the dinners for six nights a week for one of my clients. Aside from a few staples and classics in the regular rotation, like my turkey meatballs, the weekly menu is always changing. To keep it interesting, I give them restaurant menus to choose from. This has been a fun way for all of us to learn new things. This fried oyster pad thai with bacon from Talde Brooklyn has become a favorite. Making my own tamarind sauce is in line with my style of cooking (no bottled sauces, yuck). It was so delicious.