Serious Eats - seriouseats.com

Oh yeah, I remember watching my dad and grandfather eat cold cornbread mushed up in a glass of cold buttermilk. Not my thing then or now.

I made these last night and they are very tasty -- will definitely make them again. Embarrasingly, I did not read the recipe thoroughly beforehand and instead of melting the butter I let it come to room temperature and creamed it with the peanut butter. The texture of the shortbread was too crisp so that when the bars were sliced there were alot of crumbs. Hopefully melting the butter will take care of this in the future. Also, it was a warm evening and the peanut butter filling softened to the point that it weeped up through cracks in the chocolate a bit and was too soft this morning when it was time to slice. Cold, dry weather is normally best for baking and I believe this is true with these bars. Still, they were very good tasting if not all that pretty. What's not to like about PB and chocolate?

You're definitely getting closer to real Texas-style chili. I've never seen cinnamon and allspice included in the real thing but the real thing is a bit of a moving target.

@Anna Kalbarczyk and @picklesdelight -- I agree completely! As an ex-pat southerner I'm embarrassed by PD and her cooking. I grew up with wonderful southern cooking and none of it had fat added just for the sheer joy of it. For years I've been saying that PD was out to kill Americans so I'm pleased that at least someone else out there agrees. Yes, all the fast food chains are doing the same thing but she seems to use her sweet, fat, southern woman charm to make it okay. Come on folks -- she has a recipe for "Krispy Kreme Bread Pudding"!

Excellent idea to start a weekly cookie column!

My family is originally from Texas and there were plenty of Saturday and Sunday afternoons where my father would mix up a batch of this for a football game (Cowboys of course) -- we just called it Rotel Dip. I have to say though, my parents were cheese snobs and there would be no Velveeta for them -- it had to be upscaly American cheese. And the only proper chips for dipping back in the day were Fritos. Thanks for the history lesson, Adam -- I had no idea that the creator was named Rottele. Later in my childhood when we moved to the midwest we would bring cases of it (and Wolf brand canned chili) home with us after visits. I make a wonderful fancied up Shrimp and Corn Macque Chou with it.

I didn't get to watch many episodes this season but whenever I did Kevin never once mentioned that Rats was in Trenton. I saw and heard Philadelphia and Willingboro but never Trenton. Was he embarrassed by that tiny fact or did I just miss it?

Sour cherry pie made with freshly picked June cherries and the flakiest butter crust available. Homemade vanilla ice cream gilds the lilly.

Yum -- Just made this for the game tonight and it is TASTY! If you pop just one little piece in your mouth you don't really get the cayenne. But put say, 3 pieces in your mouth, then you get a nice warm glow. If I make it again might I try doubling up on the cayenne. But this will be popular for sure.

Also made Homesick Texan's Chicken and Andouille Gumbo. How can the Saints not win?!

@bibamus I grew up not far from Indianapolis and IMHO it is NOT a foodie city at all. Chains rule big time. Workingman's Friend has a decent double cheeseburger but friendly it ain't. I've not tried Mug n Bun but have heard "eh" things about it. King's Ribs is okay but not up to other cities barbecue standards. Shapiro's has a decent pastrami. Better stick to the chains while in Indy though -- like the locals do!

Last weekend I spent a whole day making beef stock for this recipe (cooked for 8 hours at 180 degrees -- it just about killed my dog smelling it all day!). I then made the soup Thursday and it is delicious -- perfect for cold winter nights. It's simple but rich and definitely worth the effort. My only comment is that the next time I make it I'm not going to soak the farro (or possibly I will soak it for half the time called for in the recipe). I questioned that step even though soaking was suggested at the end of the recipe even with perled farro which is what I used. By the time the soup is cooked according to DiPalma's directions, the farro is no longer al dente.

This is my favorite thread of the year!

I've already made several batches of Venetians (also called Neapolitains or Rainbow Cookies).
Last night I started the Beehives (a traditional Czech cookie that needs a form in the shape of a tiny beehive. the beehive itself is an uncooked hazelnut & sugar mixture that is allowed to dry then filled with a simple lightly flavored coffee buttercream, and sits on top of a tiny shortbread base -- I'll try to post a photo when they're finished cuz they are cool and delicious).
Tonight or tomorrow I'll make Spoon Cookies (transcendent when left to age several days).
Raspberry Almond Bars
Almond Macaroons filled with a light chocolate buttercream and dipped in dark chocolate
Homemade Caramels, some with fleu de sel, some with pecans or walnuts
English Toffee with Almonds
Peanut Brittle
Kahlua Truffle Triangles (a new one from Fine Cooking)
Pecan Shortbread
And I just decided to try the Black Forest Cookies (thank you jp_bakeupastorm).

I too am jealous as all get out. The BF is even a stone mason! But we live in a condo community too. Maybe it's time to buy a house. This is something I've wanted forever.