Serious Eats - seriouseats.com

Vermont Butter & Cheese Co.'s Cultured Butter. Ridiculously good.

Ugh, this is AWFUL! Tastespotting has been the first stop on my Food RSS feeds page since it started. What are we supposed to do when we need a bit of fod inspiration??

These can be fun to use. Not cheap - think I paid around 50 bucks for the lowest price model I could find in NYC Chinatown. It gets some use in Summer when I want to spark up a salad or make a vegetable 'noodle'.

My favorite is a Slaw of carrot & daikon radish in a rice vinegar based dressing with the vegetables cut into ridiculously long coils.

Well don't come up to the Heights where I live. There's not a single restaurant we frequent...we go down to Hoboken or into the city. There are some good markets though. Have you tried Ox on Newark Ave in Jersey City near Grove? We've had several really good meals there though the service is a bit slow. They got a good write up in the Times recently. Also LightHorse Tavern by Exchange place is pretty damn good.

I love the 'dews but they can be hard to find. Even in Manhattan.

This may sound gross - but I had some leftover Blue Cheese/Cream Cheese/Shallot/Garlic mixture left over (had been used to pipe into Endive). I shook the hell out of it in a jar with Buttermilk and it came out fairly close to a Mayo/Buttermilk dressing. Cream Cheese may be worth experimenting with in leiu of Mayo with Buttermilk.

Broccolini have been my go-to vegetable for the last year or so. I almost always have some blanched and ready to go in fridge. Whether I'm building a salad around it or giving it a quick saute its always a pleaser. You can take it almost any direction.

I also like that it tends to be sold in fairly small bunches - just right for two people.

This is my new thing with Carrots (and parnips too). Cut into sticks (3" x 1/4" or so) lightjy coat with some canola spray and roast in a hot oven till just browning around the edges. Hit with some salt & pepper, toss on a handfull of rough cut Scallions and some Grape Tomatoes or vine ripened Cherry Tomatoes. Meanwhile dissolve a tablespoon or so of Honey in the juice of one Lemon. Douse the veg with a good Olive Oil and give at all a good toss, then back into the oven until tomatoes start to burst. Pour on the Lemon & Honey, toss on some Tarragon or other herb. Maybe throw some lttle chunks of Goat Cheese around. Back into the oven until the liquid gets to bubbling and your done.

Now that I'm writing this out, it sounds kinda gross - but you get nice roast carrots, singed scallions, melty but bright tomatoes and some cheesy goodness in a sweet/tart herby dressing. It's great at room temp.

This started out as one of those "cleaning out the fridge" sort of dishes....can you tell??