Serious Eats - seriouseats.com

Gulfport is only about an hour and a half from New Orleans. Just saying.

I parboil wings for 10 minutes, drain, and toss with a little oil, Then I grill them until crispy. Toss with the hot sauce recipe from the back of the Frank's bottle. These are excellent and don't require deep frying!

Sorry if somehow I end up posting this twice.
Serious Eats has an excellent cabbage rolls recipe. I use it all of the time.
http://www.seriouseats.com/recipes/2008/10/stuffed-savoy-cabbage-recipe.html

My favorite is whichever knife happens to be the sharpest in the knife drawer. Currently, it is a Mundial Olivier Anquier 4" Chef's Knife.

Looks really good!

Straight up!

When my son was in high school, he would carry a bottle of Sriracha in his backpack and would use it on his tater tots like the other kids used ketchup. It made him pretty popular!

I like to mix it with some Frank's to make an extra hot sauce for wings.

I have two staff members to whom I always send something from American Spoon Foods. I think their favorite item so far has been the very simple Cherry Berry Nut Mix. Which reminds me, I need to order!

http://www.spoon.com/

Kenji's Perfect Prime Rib has become our de facto Christmas dinner. There is none better.

@kdroste, I don't think the Praline is all that new. I've been buying it for at least a couple of years. I like it mixed with with espresso flavored vodka or with the espresso vodka and cream. Since I work in academia, I've named these drinks the Nutty Professor Eddie Murphy and the Nutty Professor Jerry Lewis.

Disgusting.

I'm getting pretty frustrated with your insistence on using weights. Couldn't you at least also give standard measurements in tablespoons, etc? I'm not about to go out and buy a digital scale so that I can measure 5.6 ounces.

Take a basic pecan pie recipe and add a couple of squares of melted baking chocolate and a shot of bourbon. Heavenly!