Serious Eats - seriouseats.com

I, too, am curious about the difference between the fresh and dried/canned/frozen version of these. Are they listed because those more processed versions are more readily available to most people?

I'm also very curious about cinnamon. I have heard much about the benefits. But does that apply only to real cinnamon or also to cassia, which is what most of us purchase in the stores (and has high amounts of a potential toxin coumarin)? I love me some cassia, but should I be tracking down real cinnamon instead?

So that gives any vote for Tucson more weight! It being smaller and all.

Tonkotsu is my favorite ramen broth of all. I lived in Kyushu and Yokohama (both known for pork broth) and ate tonkotsu ramen regularly (and packed on the pounds!). I have missed a good bowl of tonkotsu ramen, living in California. Ippudo might be worth a trip to NY!

It is no surprise to me that a bowl of that, made by a master, would convert you.

Aside from all the candy and the easter baskets my mom used to put together, roast lamb! My mom would stick olives and garlic cloves into the roast, and getting a slice with one of those would be like winning a prize. Mmm.

This post really, really resonates with me. Opening a bakery is my fantasy job! And searching out amazing bakeries on the weekend is one of my passions (along with finding chocolate shops).

Although places like Tartine in San Francisco get all the hype, I have found nirvana at Crixa in Berkeley (Hungarian goods, among other things - not your typical, boring muffin and sconery). Plus the menu changes daily. And Bovine Bakery in the North Bay left me feeling rather like a cow. I wanted everything in the display case, and everything I got was fresh and delicious. They also keep you guessing with the selection. Variety is good. Darn. Now I have a major craving for pastries.

Went last night.
Best ramen I've had in the U.S.
Super nice and efficient staff, and the side dishes were outstanding as well. The prices are great too.
Heart.

You can take those beets and make a roasted beet and feta sandwich:
http://blogs1.marthastewart.com/dinnertonight/2008/07/feta-and-roaste.html

Plain yogurt with active cultures + frozen blueberries + a drizzle of honey = mmmmmmmmm. A favorite dessert and a healthy snack that even my picky kids love. Try it!

@carosene,

you'll have better luck with turmeric if you use a small amount of it in a long cooked dish and add it at the beginning. the bitterness takes a while to cook out.

I love all of these foods, although I don't usually shell out the dough for pomegranate juice. I use turmeric in my homemade pickles. It adds pungency to these already fantastic garlic dills. As others have noted, the thing to remember about turmeric is a little goes a long way. Also, don't use plastic utensils with it unless you want to dye them yellow.