Serious Eats - seriouseats.com

Oh my, let's see. Of course all the parts of Serious Eats, Noble Pig and Simply Recipes. There are some for the humor and recipes, P Dub, and some for the photography and recipes, 101 Cookbooks. There are more that I peruse occasionally. Thanks to all of them for adding to my cooking expertise.

Made these Enchiladas this weekend, with one difference.What we had in our pantry were some Ancho chiles, the dried version of Poblanos. I soaked them for 12 minutes in the milk that was heating for the cheese sauce. The rest of the recipe was followed exactly and came out of the looking very good. The sauce was excellent, a darker shade of green though because of the dried chiles.
Excellent enchiladas and we will be having these again for sure! Thank you Nick for this very good Rick Bayless recipe.

Tomatoes, warm from the garden, and cucumbers all diced up in their own juice, with maybe a splash of rice vinegar, and some freshly ground pepper. Makes a good and easy summer salad.

no tapas experience but this book could quite possibly change all that. I do love all things Spanish.

A Bobby Flay's Burgers, Fries & Shakes by Bobby Flay will make the griller in my family very, very happy! mmmmmm mmmm!

Everyday a very good nostalgic recipe from L.A.'s Original Farmers Market Cookbook and today another. I look forward to every recipe from this cookbook!

Absolutely love rhubarb; pie, with or without strawberries, compote with ginger over vanilla ice cream, fruit bars, crisps with oatmeal crisp topping, just about any way that it can be prepared. Did not know it was actually a vegetable but did know that the leaves are toxic. Eleven pounds; don't think I could consume that many! :)

My husband does our grilling and does an excellent job of it, too. His greatest achievement has got to be grilling poultry. Not burnt on the outside and still very hot (done) and juicy on the inside. He will not grill skinless chicken at all.

A favorite of mine is sliced turkey, canned whole Ortega Chiles and shredded cheddar mixed with a little mayo and dry mustard. Broiled just until the cheese begins to melt. Yum!

Have never eaten outside of the USA except for Canada and Mexico but truly enjoy preparing and eating dishes from all over the planet.