Serious Eats - seriouseats.com

They are a hybrid of lemons and oranges. Sweet, so cut back on the sugar in your regular recipe. Use them in anything, but I absolutely love the Epicurious meyer lemon buttermilk pudding cake. Amazing.

i don't want fruit. i do want a cheeseburger. or the morning equivalent.

The inclusion of cottage cheese at the end seems almost psychotic. This terrine is beautiful and could easily stand alone. If you need to add to it - and in my opinion you do not - how about herb infused ricotta?

I agree with Drake - why not just add Land-o-Lakes white american to this list? My current cheese drawer is ten times more interesting than this list and it's pretty frickin boring - cheddar, aged gouda, morbier, manchego.

Okay, I'll be ignorant - what is the difference between cold-brewing and just placing your leftover normal hot coffee (once it cools to room temperature) into the fridge? Seems like it would take a lot less time.

onglet/hanger first, but for grilling, i love me a porterhouse for 2.

Sausages (you can do chicken) on a platter with a few types of mustard and/or jams is a quick and easy Martha Stewart type app.

caperberry! yummy with lemon in a chicken piccata.

@seriousb - Lighten up! I assumed because I wrote about family members, you and everyone would know whether or not I knew if they had a serious allergy. I did know, and they didn't . Moreover, since they are FAMILY, I know they have eaten plenty of restaurant meals that contain the offending onions. My point was that sometimes the customer is mistaken about what he/she likes/dislike.

Also, I have to point out that it is the responsibility of the eater to make abundantly clear whether or not he/she has a life threatening allergy. The idea that someone with such an allergy would go to a restaurant, or a friend/relatives' house and simply say "I don't care for x" versus "x could kill me" is just stupid.

-Spoiled college friend had us roommates take a picture of her taking a bite of food "directly from the pan" -- she had never seen food cooked before.

-I've been cooking since I was a kid -- survival instinct since Mom's repertoire consisted of American chop suey - macaroni, hamburger and watery tomato sauce - and baked steak - steak, baked in tomato sauce with green olives (I cannot describe how terrible this was). My sister, however, literally has NEVER cooked a roast chicken and wonders why anyone would use their stove when the microwave is right there.

- Then hubby-to-be and I out with my french speaking friend in Paris in authentic, non-english speaking restaurant. She told him a certain item was veal. It came, and seemed to be mushrooms in a sauce. Turned out to be kidneys of veal. Hubby-to-be turned green, but still married me.

veal parmigiano w/ a side of spaghetti w/meat sauce AND french fries. From my favorite childhood restaurant in Springfield MA (sadly no longer) Silvanos. Cash only, if you know what I mean.

Dr. Hogly Wogly's Tyler Texas BBQ in Van Nuys, CA. Best name, too!