Serious Eats - seriouseats.com

If you roast a turkey coated in butter inside a paper bag, it can hit 165 and still be moist and delicious. I got tons of compliments on the three turkeys I made this way for our first year hosting Thanksgiving.

That sounds pretty good to me. And besides, you'd want them to cut down on the quantity of each topping so that it you know...cooks all the way through.

Julia Child's 85th Birthday cake is the best cake I've ever had. Chocolate + Amaretto + Cherries + Almonds = So. Much. Yum.

Yay for in-laws who like to cook tasty food. My father in law will be making a leg of lamb roast, small red potatoes (probably in a mustard sauce? I'm trying to speculate based on the fridge's contents), a salad he calls "The Lisa Salad" because I like it so much; mixed greens, almonds, cranberries, with a white vinaigrette, and Dubliner cheese, shrimp cocktail and I'm hoping the smoked salmon that's chilling out in the fridge as precursors. I'm really excited. :-D

Brick House in Pontiac, MI

Boy, I hope I win...

Roasted duck with a fruit sauce, and mashed sweet potatoes.

Dense fudgy chocolate cake. With either raspberries or cranberries. Yum!

Making carnitas for my boyfriend's birthday last year. So tasty.

Memphis Smoke, out here in Royal Oak. MI is a little bit of a barbecue desert, so I don't get a lot to choose from.

I harvested mine, and set it out overnight and it's not doing anything. There's a liquid layer on top, and some bubbles, but no frothing. And there's a weird white scum in a couple places, too. Ideas?

The very first time I ever made a roasted pork loin for my mom on Mother's day. Pork and apricot jam. So tasty.

Hi, there. My starter is about four days old. It's got a really doughy surface, extending down about an inch. Am I just not stirring it often enough, or is that what I want?

I went on a trip to France in high school, and we ate at Flam's. The dessert flam (chocolate with banana) was amazing. Then, I get back home and can't remember the name of the place for the life of me. Thanks, Adam!!