Serious Eats - seriouseats.com

We are always experimenting with different toppings, but some of my favorites are bacon and pickled jalapeños, white pizza (mozzarella and asiago) with Old Bay shrimp and white pizza with pesto sauce.

Thanks for all the suggestions. I'm going to go ahead and make the stock tonite.

I'm truly sorry for your loss. May you take comfort in the many memories you have of him.

I've made this recipe before, with good results and I have to agree the key is constant stirring over low heat. Once you think you've stirred it enough, stir it some more. It's a bit time consuming, but well worth the effort.

I had the same problem awhile back and I used this recipe. The results were quite delish.

http://www.seriouseats.com/recipes/2010/01/cream-of-carrot-with-ginger-soup-recipe.html

I just used this one from Bobby Flay's "Boy Meets Grill."

Passionfruit White Sangria
2 bottles Sauvignon Blanc
3/4 cup cognac
1/2 cup triple sec
3/4 cup simple syrup
3/4 cup passion fruit puree
2 cups fresh oj
3 oranges sliced thin
2 lemons sliced thin
3 green apples sliced thin
1 cup of blackberries

Try City Harvest: www.cityharvest.org

I joined a CSA this past summer and love it. When I received vegetables I was unfamiliar with, I found it fun to look up recipes and do a little research. Without my CSA I probably wound not have discovered how yummy swiss chard is. Dealing with the over supply issue, I simply froze any excess veggies. Just this past week, we enjoyed some summer corn.

Thanks everyone for all the wonderful suggestions!

How about roasted chicken with potatoes?

I would most definitely not eat it.

I just started experimenting with dry rubs and using indirect heat combined with smoking hickory chips. I've done both chicken and ribs. The ribs came out delicious, the chicken came out pretty good, although the skin can be a bit rubbery. Any tips?