Serious Eats - seriouseats.com

I am so making this Thursday :D

So jealous-wish I could find marrow for sale around here! @climbhighak, Meat Butter is right :P
My SO thinks I'm crazy for liking it; I think it creeps him out that I have no problem eating marrow and then going to my job as an Nursing Assistant on an Oncology unit where I take care of children who've received bone marrow transplants. I've tried to explain the difference, but to no end...

bread pudding, hands down!

Personally, I love garlic in all it's shapes and forms. I usually keep at least 3 if not all 4 types around. They all have their advantages, depending on how much time I have or what dish I'm cooking. Free garlic love!

On thinly sliced fresh bread :)

Any way I can. A plus if it has crispy skin

Filet mignon, although judging from the other comments I need to give ribeye more consideration ;)

Roasted with a wonderful crispy skin

Man, if I had a nickel for every case of ad hominem in these comments... I wish that certain people (on both sides, mind you) had found it in themselves to speak about this calmly and rationally; that's how the best debates work! Insulting people or threatening to call the fates down upon them generally isn't too persuasive ;)

That being said, thank you Kenji for the thought-provoking article. I'd never even considered eating foie, but as I accept that eating humanely raised animals can be morally permissible and feel that you have proved that Moulards can similarly be raised in responsible, cruelty-free settings, I'm interested in sampling some from a farm such as La Bella :)

Thick cut bacon over a campfire :)

Based on other "new & improved!" foods that have been tweaked (by whatever means) to help make them sturdier or more durable, my main concern would be whether or not they managed to make a non-browning apple that doesn't taste like cardboard.

Oh my goodness. I just made my first flip thanks to this post. Where has this drink been all my life?

@Katie Potato-farm fresh eggs from someone you trust are great for raw-egg recipes, but you can also find articles like this one that'll help you pasteurize your eggs on your own. I hope that helps!