Serious Eats - seriouseats.com

Holy cow, I love the web. http://www.yelp.com/biz/otafuku-new-york But with that many comments, I guess while it is still a hole in the wall it is no longer off the radar.

Dim sum. No really. When I lived in New York there was an amazing place in Flushing that served dim sum from 10a-4p and from 10p-4a and after drinking and listening to Irish music at the pub around the corner we'd all pile onto the subway and head out to Flushing. Now that I live in Michigan I do not have that option and it makes me sad.

"Love at First Bite" a hopelessly 70s kids cookbook that had wonderful hippie-granola kinds of recipes. I still have it.

salty, crunchy, meaty, sweet...and surround by luscious fat! What is not to love?

If it is summer: a melon - all of it! Or thick sliced tomatoes, oodles of mayo, and some Worcestershire on spongy white bread.

If I'm feeling lazy - toast with ridiculous amounts of butter.

If I'm in a good mood - something complex that I've been wanting to try that my husband doesn't like (organ meats, duck, anything with sardines or anchovies, etc)

I was really young, 5 or 6 maybe, when an Indian restaurant opened up in a closed fast food restaurant near our house. It even kept the drive up window so you could call ahead and pick up your naan and rojan josh without even getting out of your car. I remember loving the naan and the tandoori chicken. I think my family might have been the only people who ever went there and it closed within a year. It wasn't until I was in high school that another Indian restaurant opened close to us.

Brussel sprouts with bacon, please!

When I want to EAT cornbread, I make it from scratch. When I want to use cornbread (e.g. in a stuffing) Jiffy is the way to go. Takes no time, tastes almost as good as homemade.

Their factory tour is also really cool.

Brussel sprouts! With Bacon! what could be better?

I use olive oil and/or onions nearly every day.
I have a collection of things I don't use often but don't go bad (oyster sauce, harissa)
Like some of the other posters above, I vary on milk and eggs. Sometimes I use a ton, then I get used to buying a ton and forget to use it and it all goes bad.
I somehow never manage to use all my celery.

Making enough rice or beans to freeze in single serve portions in addition for whatever I need right then.

Freezing stock in one cup amounts so I don't have to thaw it to measure it.

The new version going around makes you add instant vanilla pudding. I've had a straight up non sweet sourdough one that isn't bad at all. I've turned down the new one several times because it is overwhelmingly sweet and tastes chemical-ly besides. People who are good friends know better than try and foist it off on me!