Serious Eats - seriouseats.com

I know from experience that the Cooks Illustrated Drop Biscuits are outstanding but I'm definitely intrigued by Lidia Bastianich's Squash Tiramisu recipe. That sounds like a must try!

You can make anything and everything in your cast iron dish. The sky is seriously the limit. My grandmother even cooks peanut butter fudge in her super old pan. It comes out heavenly!

I'd like to start simply with Jam and Tomatoes.

Spicy mustard and I usually say sharp cheddar, but someone in the comments above mentioned Brie and my heart skipped a beat.

The smell of bacon cooking in the morning at my grandparent's house.

Porterhouse

There's a pasta dish he created with collard greens and sausage that I absolutely adore.

Love seeing Boston area spots on Serious Eats! But I call shenanigans. In my opinion, Mike's Pastry is the only appropriate answer here :)

From personal experience I know that the "Best Drop Biscuits" really are excellent, but I'd love to get down with some Pumpkin Pie Brulee too.

I'm a grape fiend too! Finally I've found my purple food loving counterpart! My adoration of all things grape began in kindergarten when I determined that purple was my absolute favorite color. I religiously chewed Grape Bubblicious until my jaw ached and carefully picked out the Grape Skittles from the package. If only they still made that grape cereal - what a cool find!

I can't wait to try these! Great share, thank you!

What a great review. This Flatbread in Portland was one of my favorite pizza destinations when I lived there. I still miss it!

I had the "great idea" to make stuffed chicken. So I pounded out the breasts, layered them with cheese and veggies, and rolled them up neatly. Then I secured them with toothpicks. Rainbow toothpicks. Dinner that evening was very festively colored... I don't know what I was thinking. It was a very blue soup Bridget Jones moment.