Serious Eats - seriouseats.com

oyster stuffinG!

champagne cranberry sauce!

Dorie's sour cream pumpkin pie!

tonight, ricotta/tomato/caramelized onion pizza and beet salad with poppy seed dressing, though it would usually be something like a banana with almond butter.

anything with brown butter, mac and cheese with cream and good cheese, rendered bacon fat on potatoes!

Disaster:

Making clafoutis in a REMOVABLE-BOTTOM tart pan. Enough said.

It's spelled with an H and the H stands for "hip," says the New York Times!

I love my fair city of Pittsburgh!

I would make something crazy like fish poached in watermelon consomme with sriracha sauce. I would probably lose in the first week.

i tend to grill pretty simply with olive oil and s&p. Although I have made great spice pastes with arbol chiles, garlic, cumin, etc...

My mom hates to cook, but she loves brunch. She makes the best french toast I've ever had.

Forecast for this year: ubiquitous limoncello!

I'd love to try to make it!

I"m so glad someone asked, because I was thinking the same thing - how do I get a starter? My question is this: has anyone who has made one successfully compared it with an old one from somebody else? I've heard that the flavor is better. It is always a better idea to get a portion of an old starter?