Serious Eats: Importance's Profile

Cook the Book: 'The Heirloom Tomato'

Extra virgin olive oil, salt, freshly ground pepper and some crusty bread to soak up the juices.

What to Do with Leftover Easter Eggs

Actually, why not pickle some of them? They'll last for months and pickled eggs are just as culinarily versatile, if not more so than hard boiled eggs.
http://preservenation.blogspot.com/2010/04/happy-easter-and-pickled-eggs-weekly.html

Importance at 4:55PM on 04/05/10

From Serious Eats

Cook the Book: 'Coco'

Michael Pollan. He might not call himself a chef, but if the criteria is influential and significant, he is near the top.

Importance at 4:19AM on 03/23/10

From Serious Eats

Cook the Book: 'Forgotten Skills of Cooking'

Corned beef and cabbage, Irish pot au feu

Importance at 4:16PM on 03/15/10

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Cook the Book: 'Rose's Heavenly Cakes'

Sacher torte, Lake District, Italy

Importance at 4:06PM on 03/15/10

From Serious Eats

'Slate' Forgets That Urban Hipsters Aren't the Only Ones Canning Food

I'm a certified Master Food Preserver. I've written a nearly line-by-line refutation of Dickerson's article here:
http://preservenation.blogspot.com/2010/03/slate-magazine-on-canning-uninformed.html

Importance at 5:31PM on 03/10/10

From Serious Eats

Cook the Book: 'Italian Easy'

cacio e pepe

Importance at 5:11PM on 03/08/10

From Serious Eats

Cook the Book: 'My New Orleans'

I'm from SoCal. Citrus, citrus, citrus!

Importance at 5:09AM on 03/02/10

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Cook the Book: 'The Art of Eating In'

I can usually make it better and cheaper at home.

Importance at 4:20PM on 02/22/10

From Serious Eats

Cook the Book: 'Salt to Taste'

Citrus

Importance at 4:11PM on 02/15/10

From Serious Eats

Cook the Book: The Grand Central Baking Book

Duran's Panaderia in Pico Rivera, Ca. Bollilos and pan dulce ... mmmmm.

Importance at 3:52PM on 02/08/10

From Serious Eats

Cook the Book: Ad Hoc at Home

Cat in the Custard Cup, La Habra, Ca

Importance at 2:28PM on 02/08/10

From Serious Eats

Cook the Book: 'Mad Hungry'

Seven-layer dip and lots of good tortilla chips.

Importance at 5:50PM on 02/01/10

From Serious Eats

Cook the Book: Cooking Under Pressure

My KitchenAid mixer. More than 15 years and still going strong despite tons of use. Damn thing is virtually bulletproof.

Importance at 5:10PM on 01/18/10

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Chili beans and cornbread. Comfort food at its finest.

Importance at 12:24PM on 11/03/09

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

The Daily Dish ... more local information for SoCal.

Importance at 2:27PM on 10/26/09

From Serious Eats

Cook the Book: The Southern Italian Table

Cacio e pepi ... done right it is divine.

Importance at 2:40PM on 10/19/09

From Serious Eats

Cook the Book: Pumpkin Baking

The classic: pumpkin pie.

Importance at 3:28PM on 10/12/09

From Serious Eats

Cook the Book: 'The Craft of Baking'

Stone fruit, fresh from the backyard tree, tossed on the grill with just a little butter and brown sugar (or jam). Tastes so much like summer that I can feel the warm setting sun just thinking about it.

Importance at 5:14PM on 10/05/09

From Serious Eats

Weekend Book Giveaway: 'Cake Wrecks'

Beautiful cake made for a birthday party ... absolutely gorgeous with real buttercream frosting. Too bad the party was outdoors during the summer. By the time the protective box was open the half-melted frosting was a Dali-esque mess.

Importance at 4:50PM on 10/03/09

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

Menudo ... it wouldn't be Sunday after church without it.

Importance at 1:40PM on 09/28/09

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Cook the Book: 'Gourmet Today'

'On Food and Cooking, The Science and Lore of the Kitchen' by Harold McGee. I figured that if I wanted to learn how to cook, I should start on a scientific basis.

Importance at 2:16PM on 09/21/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Several times a week I have to tray up and cook 120 pounds of bacon in my job as a graveyard cook. The fact that I still love bacon anyway should tell you something.

Importance at 3:33PM on 09/18/09

From Serious Eats