Serious Eats - seriouseats.com

This show's saving grace is Susur. The man should get his own reality show, he's so hilarious to watch.

I've been eating sardines for breakfast for months now! I like Alton Brown's sardine-avocado sandwich a lot, but if I'm in a hurry or trying to eat a lower calorie breakfast I just omit the avocado. Toss the sardines in some sherry or balsamic vinegar, add sea salt and pepper. Eat with some toast. Yum. Sometimes I eat them with a little bit of soy instead of the oil & vinegar, over hot white rice.

The time I had pork belly korean bbq (sam gyup sal ssam) in Korea - I always liked pork, but this was like a revelation as to how good pork belly could be!

If you're looking for a more fancy high end meal you could check out Spago, Wolfgang Puck's restaurant, or Drago(high end Italian food) in downtown. I've only been to pizzeria Mozza, but their pizza is amazing. I believe that Thomas Keller recently opened up a Bouchon in LA recently, that would definitely be worth checking out if you can get a reservation.

bone-in ribeye, seared in a cast iron skillet, finished in the oven, basted with butter garlic and herbs :D

I freaking love sriracha. Lately I've been putting it on ginger-scallion lo mein and other asian noodle dishes. I add it to pho, put it on eggs, pizza, basically anything that you would put tabasco sauce on. I feel it gives it a more savory garlicky flavor and less of a vinegar kick that tabasco gives. I haven't tried it, but I'm sure it would be awesome on some asian-style burritos and tacos a la the kogi truck. My favorite application has to be in chinese dumpling/potsticker dipping sauce - some good soy, a little vinegar, sesame oil, and a big squirt of sriracha. If I'm feeling gutsy and I don't have to go out in public for the next 24 hours I also add raw garlic cloves, yummm...

Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Still the Sticky Rice And Smoked Oyster Stuffing in Lotus Leaf!

I second the szechuan peppercorn salt, it makes a fantastic condiment on lots of dishes. As mentioned, be sure to toast the peppercorns first. In traditional szechuan cuisine, it should be used in conjunction with spicy chiles to create a flavor called "ma la", loosely translated as numbing and hot. The peppercorns numb your lips and mouth a bit to make the intense heat more bearable. A favorite, although less traditional, preparation of mine is to use the salt and rub a chicken with it, outside and under the skin, then roast it. Reserve a little salt for dipping - phenomenal. For a more traditional use, try stir frying some green beans - throw some oil in a pan on medium heat, add some crushed garlic, dried chiles, and peppercorns, cook for a minute, remove the peppercorns, put the heat to high, throw in the green beans and stir fry. Sprinkle some ground peppercorns on with salt if you like. Quick and tasty!