Serious Eats - seriouseats.com

Thank you so much for this! Ever since I moved to Boston, my chicken rice intake has been seriously lacking.

just a little mozz and some slightly aged balsamic

I made that sage and sausage stuffing last year, and it was fantastic. Definitely will be repeating this year.

If it tastes good, I don't question it. Magniloquence unnecessary, i.e. please don't label one dish as nouveau american, thai-inspired, and indian infused.

David Chang would be great; who wouldn't be entertained by a side of snark and a serving of attitude with dinner?

I'm imagining a lot of pasta...with a side of liquor to help get through a service.

Totally agree with the solid sets of knives.

Hands down, that stick of gum that was a three-course meal from Willy Wonka, assuming all the kinks have been worked out. Actually no, I'd still try it knowing I might turn into the dessert course.

Steak with a side of steak.

Genuine food is food that is prepared and presented in an accessible way, such that you know exactly what it is that you eat.

While we are so geographically AND culturally diverse, there is nonetheless a strong sense of culinary nationalism here, which comes from a very different place then, say, the french root their culinary pride. I think naming a specific "American dish" is so hard (bbq's a good start, as there are so many regional hybrids), but the tradition of "eating out" is so American, and seems to encapsulate our culture so much better than one specific dish can.

lemon slices on the inside, some herbs/paprika on the outside