Serious Eats - seriouseats.com

With bread and olive oil.

Good god that woman is insufferable. She and Padma Laksmi can just go away now and take their wooden faces and horrifying voices with them.

I'm still exploring Indian food so every new recipe I try is my favorite recipe!

A piece of chocolate, dark, but not too dark.

crisp on salad or pasta

I miss square cut pizza!! My New Yorker boyfriend is horrified by the idea, but I think it is the best.

My mom is from the South and always made one pan of oyster dressing and one of non-oyster. It was the exact same recipe, sage and chicken stock, onion, celery, egg, salt, pepper. But oyster dressing was for X-mas only, for us the menu for Thanksgiving and X-mas was exactly the same with this one exception. From my understanding oysters are a symbol of New Year's prosperity, like having oyster stew on New Year's day.

All the injera that I have had tasted like baking soda to me. Every venue. I avoid it now, which is terrible for me because I love all the other aspects of Ethiopian food in the restaurants I have been to. The meat dishes and veg are great, the injera just puts me off.

I cook on a yacht, and let me tell you, sometimes it is not so easy to find the right ingredients when you are out to sea. Recently I was asked to do a TexMex kind of meal. I made flank steak along with a number of other items, but for the beans I had everything except the pork fat. I usually do my beans with some kind of pork fat, be it bacon drippings or lard, etc. But I had zero, the owners are not big pork fans and don't even eat bacon (if that is possible!) I did have plenty of duck fat. Lord, people were lining up for the beans. A good fat gives the beans that silkiness of texture that I feel is important even with a chunky profile, and man these beans were out of this world. I will always go back to pork when available, but this was a terrific alternative and kosher for sure.