Serious Eats - seriouseats.com

Also, you can make self-rising flour by adding 1 1/2 tsp baking powder and 1/2 tsp salt per 1 cup of all-purpose flour. I'll be making this in batches now to always have on hand.

The Grill on the Alley in Beverly Hills has one of the best if not the best burger in LA. Yes I know it is pricey and the shoe string fries are extra but if you are looking for a burger that is made to be eaten rare (black and blue) then this is the place.

The grilled cheese at In-n-Out Burger is a favorite of mine. I get it "animal style" which is everything the cheeseburger has but without the meat. Very tasty! Check out the In-n-Out Burger website to find their "secret" menu.

Bob's Big Boy is definitely worth a trip, especially to the Burbank one that still has the classic look and feel. I find their burgers to be a bit greasy, but in a way that tastes really good while I'm eating it (if I try hard not to think about my arteries closing up).

Father's Office is a must-try. The new one in Culver CIty seems to be a bit easier to manage than the original in Santa Monica. It's an eccentric take a on a burger that I find tasty but, to me, doesn't really match the flavor profile I associate with "burger."

If I'm in the mood for a sweet-and-salty caramelized onion/blue cheese/ground beef sandwich on a french roll with a great draft beer, Father's Office is the place. But if I'm looking for pickles, ketchup or any other kind of cheese - which is more often the case - I head elsewhere.

I'm in the predominately cheddar group w/ the rest being whatever I have on hand,including cream cheese. I'm in the bacon camp and I also like diced onion or jalepeno,cherry or grape tomatoes.The topping?I've hit on the devilish combo of 1/2 breadcumbs,1/2 CHEEZ-ITS ground up together in the food proceesor.And yes they're buttered.I dont make this too often since it can kill you.

My MIL's mac and cheese - no bechamel saucing required (she can't cook otherwise, but this is to die for):

1. Butter a casserole dish (I use a square 2-quart Corningware dish)
2. Boil 2 cups macaroni (I like Barilla elbows because they have ridges)
3. Drain, do not rinse
4. Layer half the macaroni in the casserole, sprinkle with 1 cup shredded cheese. (I usually end up using Kraft or Kroger pre-shredded cheese but obviously it's better with better cheese. Sharp cheddar is my personal choice.)
5. Repeat layers.
6. Mix together (a 2-cup Pyrex measuring cup works well) 1 cup milk and 2 eggs. (My MIL's original directions also say that you can use evaporated milk to make it even richer, but I think that's sort of overkill. My husband tried to use Redi-Whip once...the results are better not described.)
7. Pour egg mixture over macaroni and cheese layers in casserole.
8. Sprinkle a little more cheese over the top. (I've never tried it with crumbs.)
9. Bake UNCOVERED at 325 for about 20 minutes.
10. Let stand for 5-10 minutes to set before serving.

Serves 4-6 as a main dish, maybe more as a side dish, but probably not more than 8 as written. If there's any left, it's as good if not better reheated in the microwave. Also very forgiving of the addition of diced ham, sliced hotdogs, vegetables, etc. Quick and so easy I have it memorized...great for busy weeknights.

best home made:
Light Cream, ( not Heavy, not Medium, not Half & Half )
while heating, whipping in coarsly grated 5 year old imported Holland Gouda ( $ 7.95 at Sams ), a bit of white Pepper, no salt needed, bits of sauteed Prosciutto, and then the al Dente cooked Ziti, all in buttered casserole topped with grated Tete de Moine 450F oven til brown

I know I'm late to chime in, but I just gotta say:
There's a great substitute for Velveeta which my wife calls "Chernoble cheese".
Merkt's port wine cheddar.

I will eat any mac & cheese, and have made it tons of different ways, but I made it with a rather odd combination once, Brie and Cheddar, cause that's what I had in the fridge, and it came out surprisingly well. Everyone wanted to know my recipe. Sadly, I didn't not write the proportions down.

this is embarrassing because i'm from texas, but my favorite chili actually comes from the cafeteria's at school (in new york)... its a three bean chili that has no meat.... blasphemous, i know.

I think of Texas as a foreign country I know nothing about. Hope I win the book so I can start learning.

I've never actually bought a bowl of chili. Instead I've had it as a biweekly meal where someone in our family makes it since I was about five...It actually doesn't have much meat in it, but it's loaded to the gills with chunks of veggies and spices. When I make it I use a hot italian sausage as the meat. All that fennel goes great with the port and the cumin (two other big ingrediants) Mmm...

*goes to make chili*