Serious Eats - seriouseats.com

Dropped the pumpkin pie? I sat on one once. My mother had put it in the back seat of the car and I didn't see it. What a mess! By the way, I was only 3 years old at the time.

I guess it's pan roasting.

Ooooh, add a parsnip or two.

Try a French 75 for another old cocktail: Champagne, gin, simple syrup and lemon juice. Named after a heavy-hitting French artillery gun, the drink packs a wallup. It goes down so easily and then you're hit hard.
2 oz. Gin
1 oz. simple syrup (or 2 tsp. superfine sugar)
1 oz. lemon juice
Brut Champagne or other dry sparkling wine.

Preparation: Combine gin, sugar, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced highball or collins glass. Fill with Champagne. Garnish with a twist of lemon. (I use a Champagne flute)

If I remember correctly Batali has been in some legal "hot water" before, several years ago.

Just make brownies. Boxed if you have to. She has a lot of nerve. I would be tempted to not go at all. I love to volunteer to bring food, but hate to be invited and then asked to bring something. "Pot-luck" dinners are something else entirely. They can be great fun, especially when you give the cooks free rein to bring whatever they want. 5 broccoli casseroles, anyone? Fun.

I became disillusioned with CI a few years ago after deciding that too often their recipes are needlessly complicated. They may be searching for their ideal form of a dish, but often I wind up using way too many pieces of equipment, and way too much time for what winds up being only a so-so dish. I cancelled it and never subscribed to the online version. Kimball is a self-righteous cook.

It's not a food, but it is a kitchen item - Waxtex waxed paper sandwich bags. I use them for all sorts of storage when I just don't want plastic on the food. Cheese, half an onion, sandwiches, etc. They are hard to find but I bought a case from the manufacturer. My mom used to use them for packing our lunches before plastic baggies were introduced. Much more ecologically friendly and no health concerns as far as I know.

NYTimes no-knead bread is my favorite to bake. I make about 3-4 loaves a week.

Beef Stew (of boeuf bourguignon for special days)
Fried/baked chicken, mashed potatoes and gravy
Good steaks (grilled or pan-fried)
Homemade salad dressings (one creamy, couple vinaigrettes)
Desserts: Apple Pie, chocolate Cake/Brownies, custard/cream pies
Soups (vegetable/minestrone, creamed soups)
Johnny Marzetti
Chili, cornbread
Roast chicken, vegetables, potatoes and pan sauce
Lasagne
Couple different spaghetti/linguine/fettucine recipes
Sauteed chicken breasts (and/or fish fillets) with pan sauce
Tacos
Enchiladas
Pot Roast (with carrots, taters and onions)
Pork chops, sweet potatoes
Composed salads (Nicoise, antipasto plates, tuna and greens)

I have 2 Mario Batali Dutch ovens. They are great and I've had absolutely no problem with either one. I use one to bake my no-knead bread and it works great (the 5 qt. size). They are heavy, of course, so you have to build up some muscles if you want to move them around a lot.

Be sure to grab the correct ingredient!
(1) I used corn syrup instead of cooking oil to make popcorn. Kept smelling candy. Then I lifted the lid to find burnt syrup and popcorn kernels stuck to my mom's best heavy-bottomed pan. Oops.
(2) I grabbed baking soda instead of cornstarch when making an oriental stirfry. It fizzed up and smelled horrible. We had to throw away the food. Oops.

By the way, it was a flat fee of $25 per week, payable monthly, with a $100 surcharge (rebated as payment for the last month) due to financial constraints with some participants delaying payments to the struggling CSA. Also, you could skip up to 6 weeks by notifying them in advance but I am waiting to see how they account for that in their billing. We have skipped two weeks but our bills never reflected a deduction. Hmmm...

I found that the overall value (over 20 pounds of produce delivered to my home for $25) a good deal, but only if we ate it all.

The worst part (one that had me really ticked off sometimes) was that the deliveries were always Friday night, around 6:00. This is one of my busiest evenings. We often go out to dinner on Fridays, or have friends and family over. Regardless of that, I am usually fixing dinner around that time and have to stop to deal with 20 pounds of fresh produce. It is all packed in Rubbermaid containers, 7 of them, in a big box. All the boxes have to be gone through in order to get our what needs to be washed right away, what needs to be stored in the refrigerator, and what can stay on the kitchen counter or in the boxes for a day. The timing is terrible for us. Any other evening would be better, or any other time of the day would be great.