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Super Bowl Sunday at my good teacher friend Dan's place. Every year I cook something (last year I used Kenji's cheeseburger sauce amongst other things) a little fun... This year I was looking at wings, but I would glad switch to sliders!

I love my focaccia, but I think I'd love to have a go to regular loaf recipe that I know well enough to do in my sleep.

Plain, certainly, but with a little bit of toasted bread or crackers is great too.

Well, my 10 inch Shun chef's knife has been prrrretty amazing. And for 10 inches, it has never felt too big or overly long.

Christmas dinner with the fam- it's different every year, but always the same huge crowd.

For my kitchen, it's probably salting. I've gotten complaints from people when they WATCH me cook, and then no one complains when they eat the dish.

Argentine asado with chimichurri- sausage, steak, whatever!

Shredded, then cooked into a roasted poblano crema via Rick Bayless. Slap on a tortilla, roast with some cheese on top, whatever. Or just shred and throw in a taco, let's be honest. :)

Spanish tortilla. :)

Lots of folks must chase around the same sites as me-

Serious Eats
Smitten Kitchen
101 Cookbooks
Bitten at New York Times
Ruhlman
Stephanie Izard's self-titled page...
Avec Eric
Paupered Chef
Pinch My Salt
I Shot the Chef

Yeah, ok, so that's most of them. And PWC- congrats to Ree (how did she wind up with SUCH a country name??) for the bazillion book sales she's about to make. :)