Serious Eats - seriouseats.com

I've become a huge fan of La Tur

I make this recipe all the time and while it takes 3 days, most of that time is salting the chicken and letting it sit in the refrigerator.

I've had great luck with this using a 10" frying pan on a really hot grill. It gives you the blistered crispy skin and incredible moist meat you are looking for.

You really shouldn't skip the bread salad - it's really great and even if I make a double batch it always vanishes.

dark, please

I prefer dark chocolate. It has more flavor and makes me feel like I am doing something good for my body as well because of the antioxidants! :)

Milk chocolate that melts as soon as it touches the tongue

Dark!

absolutely dark!