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The first time I made chicken chili I used canned black beans, but I didn't know to rinse and drain the beans. The chili tasted great, but it looked like gray sludge.

Ruth Reichl and Jacques Pepin

dark, all the way

tortilla chips used to scoop up equal parts homemade chili, melted jack cheese, and salsa.

"What the Pho' " in Atlanta. I've also heard that there is a Vietnamese place somewhere called "Pho' King," but I've never actually seen that one.

A friend of mine at Vassar told me about a place in Poughkipsee called the "Yeung Ho Chinese Restaurant"

Phuket, let's Thai one on.

My favorite is the chinese restaurant in Cooperstown, NY.

Foo Kin, as in "I want some of that Foo Kin Chinese Food!"

There's a Chinese restaurant here in Portland, OR called Hung Far Low. I have no idea why.

There used to be a place called Takee Outee in the French Quarter. There was one right up the street from Pat O's. The eggrolls were huge, delicious and exactly what we needed after a few Hurricanes. Good times.

When I buy a bag of lemons I zest them and then juice them all. I freeze the zest in little baggies and the juice I freeze in ice cube trays and then place in baggies in the freezer. It's very convenient for baking and cooking.