Serious Eats - seriouseats.com

I also found that many sandwiches in Turkey, Portugal, Croatia, Montenegro, and Serbia are served with fried potatoes right on the bread. It's quite common in Europe... and delicious!

I am so excited to read a post like this! I, too, have expanded my garden this year, not only because produce is getting so expensive, but I have found that the things I grow myself taste immensely better. Also, I never have to run to the grocery because I forgot to buy parsley. I live in Tennessee, so while we have a nice long growing season, we are also faced with drought right now. This year, I'm doing mixed lettuces, iceberg, carrots, radishes, sugar snap peas, green beans, and 5 types of tomatoes. I have had an herb garden since I was a child and I honestly don't know how people who like to cook can get along without one. Also this year, instead of spending so much money on ornamental annuals for my yard, I'm going to go more culinary and line my fence with variegated lemon thyme and nasturtiums.
As far as taking care of it, I thought it would be much more daunting than it has been. BlueIris had the best advice: look at your plants once a day or at the very least every other day. Instead of feeling obligated to my garden, I think it has become the most anticipated part of my day. I absolutely loved the feeling of accomplishment that I got from hauling in a delicious armful of radishes yesterday. And enjoyed them even more after I slathered them in sweet butter and dipped them in sea salt.
I'm 25 and I have worked my little patch of land for several years now. My friends might think I'm strange for opting to hang out in my backyard rather than go to the clubs, but I guarantee that I eat better and probably get more out of it! Gotta run - I'm off to the co-op in search of more of that lemon thyme!

Love this recipe. It's from a Spaniard who did a beach cookout in the Carribean for some friends of mine.

Paella

2 chicken breasts - cut in 1" cubes
4 cups hot chicken broth
1 clove garlic
crushed salt and pepper to taste
4 T. butter
2 andouille or chorizo links, sliced
2 cups arborio rice
12 mussels (I often leave this out)
1/2 t. saffron 1 pound shrimp - cleaned and deveined
1/2 c. water
1/2 c. diced tomato
chopped parsley (optional)

Saute chicken and garlic in 2 T. butter in paella pan until browned adding sausage the last few minutes. Remove and add 2 T. butter to pan. Add rice and saute a couple of minutes. Meanwhile, soak saffron in water for 15 min. Strain liquid - keep liquid but toss saffron threads. Add saffron liquid and 3 1/2 c. broth to pan along with the chicken and sausage. Bake uncovered at 350 degrees for 30 min. Add remaining chicken broth if needed while baking. Place mussels and shrimp on top and bake 15 min. longer. Stir in tomato. Discard unopened mussels. Top with parsley.

I was born and raised in St. Louis and am a HUGE Imo's fan. I grew up in Edwardsville, Illinois, and we would order delivery at least once a week. Everytime I go home I have to have a large pizza with pepperoni, green peppers, and black olives, an order of toasted ravioli, and a house salad with tons of provel.
I understand that people who didn't grow up on it probably won't love it, but I never considered it comparable to traditional pizza. I love traditional pizza too, but sometimes I would get a craving just for Imo's. It's like the difference between craving a thicky juicy burger hot off the grill vs. craving a White Castle burger. Both are burgers, but worlds apart.
As far as the "square beyond compare" shape of the pizza slice, it is a well known fact to any Imo's lover that the "corners" (so to speak) of the pizza are the best. The key to eating the middle pieces is to let the provel cool a little bit. Piping hot provel is very runny and it sticks to the back of your top incisors (fellow St. Louisans know exactly what I mean!).

This is my exact recipe for when I get colds! I love drinking it right when I feel a cold coming on. It's also excellent for settling a sour stomach or stopping motion sickness/nausea in its tracks.

For storing ginger, I just buy a large knob of it every few months and keep it in the freezer. It's very easy to peel using a spoon (just try scraping the skin off with the tip of the spoon) and then I grate the still frozen ginger using my microplane.

I also just read something where someone grated their peeled ginger on a microplane and rolled the paste into a very thin tube of parchment paper to freeze. When they needed ginger, they would just break off an inch or two of the frozen ginger stick.

Gyros with fries are the perfect late-night food in Paris, when you only have one hand to spare for both your fries and your meat, and Middle Eastern vendors are the only places open. Putting Merguez sausage in there sounds amazing! I can't wait to try.

Those sandwiches saved my life a few times in France when I had it with bar sandwiches like the infamous jambon-beurre. I must say though that I have a weekness for the "grec" which is a similiar sandwich filled with gyro (yee-ro). And by gyro I mean the real stuff, not the gross meat-like substance that passes for it in the US and Canada.

Oh, now for some extrapolated reason I want and andouillette sandwich. Darn you, internet!

@chanbny - oooh... that's good to know

Eeeeww... artificial wipped(whipping) cream could never meet the flavour-expectation of the REAL home-made stuff! The packaging is pretty cool though!

Certainly one benefit of living out here in flyover land (Indianapolis) is we have plenty of room for our garden. We moved to a new place last year with a little over 2 acres of ground and currently have approximately 1/2 acre(!) of garden space. Planted so far or will plant: tomatoes, 6 types of peppers, onions, cucumbers, 3 types of greens, sweet corn, broccoli, 6 different herbs, rhubarb and strawberries. We also have apple and pear trees as well as blackberry, raspberry and blueberry bushes.

My father grew up on a farm so the wife and I are learning a lot from him. It's a lot of work but our extended family and friends will eat well this year!