Serious Eats - seriouseats.com

With a cheap lunch being 7 or 8 bucks a pop and with the price of everything being so high these days, I have started to bring my lunch every day. Almost all the time I bring the leftovers from the night before. Pasta, some steak tips and rice, whatever it is. I use a small ziplock type container and then throw it in the office microwave for lunch. I also buy the refrigerator packs of whatever I want to drink and keep it under my desk. Every day I put a couple in the frig and it's there for me the next day. Sure beats spending a $1.25 for a bottle from the soda machine.

I never realized how lucky I was. I have five TJ's within 15 minutes of me here in Boston. If I had to pick just one thing it would be their Maple Rosemary sauce. It is perfection on some wonderful pork tenderloins.

Try Hank's Oyster bar Q St NW. Also try Thaiphoon, next door to Ruth's Chris on Connecticut just out of Dupont circle

Ina Garten's Lemon vinegarette is simple yet delicious.
Fresh lemon juice
Extra Virgin Olive Oil
Salt & Pepper

It's great on any salad, especially with some nice Arugula and wonderful with fish dishes

Years ago for Christmas, my partner gave me a gift of doing the cookng for dinner that day. He decided that AppleJack, basically a strong apple flavored liquor,would add some flavor. When the chicken wasn't done when expected, he turned the oven up to 500!
Not too long after that I was jolted off the couch by a huge explosion that blew open the oven door and shot liquid everywhere. He had poured the entire bottle in the pan and the high heat had finally caused the alcohol to flame up.
Once I realized what had happened, I couldn't stop laughing. To be nice I forced down a couple of bites of chicken, but it was awful.
We had Chinese take out later that night!!!

1. Pastas - any kind, macaroni and cheese, lasagnas, baked ziti, you name it.
2. Carob chip, toffee and cherry cookies
3. Carrot Cupcakes
4. Party dips - Sweet Bell pepper with cream cheese and my Veggie dip
5. Hummus - very lemony and garlicky

Madelyn
KarmaFreeCooking

smoked bbq spare ribs..

@Brooke29: Sorry I didn't get back to you right away-actually had to do work at work-and I just started another semester. I LOVE Old Bay. It signifies seafood to me. I even put it on french fries. Mmmm. Anyway, I am stoked you said it works.

The Chilli is good, I'm not going to lie. I mix up ground sirloin (I like to get the 8% Fat variety), with some homemade sauce, a mix of spices (garlic powder, cumin, sea salt, fresh ground pepper, and cayanne pepper), sprinkle on some chilli powder, medium salsa, and some hot sauce (we prefer Franks), and add beans if you like. I can take 'em or leave 'em so it depends who I am making it for. Top with shredded Monteray Jack and Mozzarella (sour cream too if you want) and you have goodness.:)

1. baba ghanoush (I use a lot of roasted garlic in it to make it mellow, and people seem to like that!)
2. my mom's tortellini soup recipe
3. grilling - my bf has perfected his steak-grilling method, and I like to cut up a ton of veggies, toss them in evoo+balsamic vinegar+some spices and toss those on the grill. great way to feed a bunch of people on short notice :)

I also have to get a few more of my mom's recipes (brownies, cobbler, cinnamon rolls) that will make this list as soon as I make them and feed others .....

@whoizzit: I marinate my tri tip in one package of onion soup mix (the dehydrated kind...and don't rehydrate) and a bottle of red wine, with quite a few crushed cloves of garlic thrown in...I also throw in fresh citrus juice, when I have some...lime is my fave. I leave it in the fridge for 3-4 hours and then grill it. It's scrumptious. Extra good with salsa and avocado on fresh tortillas--tri tip burritos, yum!