Serious Eats - seriouseats.com

This isn't a recipe per se, but I take a butternut squash, cut it in half, sprinkle some olive oil and s&p, and roast it with some nutmeg and allspice. I also roast some carrots on the side- also with oil and s&p. I then put it on the stove with some veg broth and white potatoes. Once the potatoes soften I puree it up with my immersion blender. Sometimes I roast up some garlic at the same time as the squash, or I'll add curry powder.

I second altosaxchica!

Keep that bacon grease out of my anything.

I had absinthe a few years back in the UK. I'm not a lightweight when it comes to alcohol, but I've heard some horror stories. I thought I was taking it easy and only took a couple flaming shots. The next morning I was disgustingly hungover, to epic proportions It is all very hazy, but it felt like someone was sticking knives down my throat and a mac truck had parked on my head. After a few hours of crawling on my stomach to the bathroom, dry heaving and trying to keep down some water, I promised myself I'd even look at absinthe again.

Favorite: Seems like Alton is the hands-down fave, which I absolutely agree with. He is hilariously dorky and I love how he couches cooking in chemistry. He's always fun to watch. Also great: Tyler's Ultimates, Paula, Ina.

Least Favorite: Robin Miller. She seems nice, and maybe her repositioning will make her program more palatable, but her recipes have never appealed to me. Sandra's recipes rarely appeal to me either, but at least her goofiness is entertaining and she looks like she's at least having fun.

I've been vegetarian for 12 years now, and gave up red meat/pork almost 14 years ago. Whenever anyone asks me why I went veg, I simply say for all the reasons. I feel good about my decision ethically, as I feel like vegetarianism is kinder to our ecosystem that the meat industry. I feel healthier and kinder to animals, and I like that I'm limiting (at least somewhat, afterall I still eat milk products) the number of inadvertent antibiotics that I consume. Most importantly, my decision was influenced by my realization that if it comes down to it, I certainly wouldn't feel comfortable killing and skinning an animal to eat it, so then why should I force someone else to do it for me?