Serious Eats - seriouseats.com

I make this dish too, but I combine it with another related recipe I once had (and could never find again) from the LA Times. You start by sauteing a paste made from somewhat less garlic, salt and a teaspoon or so of whole coriander seeds that you grind together in a mortar. After the garlic gets fragrant, you add a half a finely chopped onion, let it cook for a minute, and then stir in a wopping dollop of tomato paste - a generous tablespoon or more. (I always use double concentrated paste from Italy) This all makes a sticky, golden orange flavor bomb on the bottom of the pan. Then add 2-3 small diced fresh tomatoes - this is so great in the summer time - and proceed as you mention above with the chard and drained chick peas (no extra liquid though), and once the chard has wilted, you can pretty much stop there. Add the juice of a generous lemon and let sit for 5 minutes or so before serving. It's quite good warm or at room temperature, and is fabulously good with brown rice.

I use the one on the Alber's cornmeal box and my north carolinian girlfirend's tip: melt the butter in the baking dish before you pour in the batter. Perfect, every time.

My husband and I work at home. We eat a lot of roast chicken and find that if we set it up before we go out for our errands, out of the house/office needs, afternoon walk etc that we can easily pop it in the oven when we get back and avoid eating dinner at like 9 pm. Our chicken is simple and gets great results time and again:

Spray canola oil in a small pyrex baker. Rinse the empty chicken well. Place half an onion (or garlic or scallions) and cut up a lemon in quarters (or a lime, orange or celery), add a bay leaf (very important) inside the chicken. On the outside, sprinkle liberally with S&P, paprika, herbes de provence. Pour a scant half a cup of chicken broth or other liquid (wine/juice/tea, not water) into the cavity.

When ready to go - heat oven to 400, put the chicken in and do not baste it for 45 minutes - let it get a crusty sear going. Then baste, and baste again after 30 minutes, at which point it will probably be done, or need just a few minutes more if it's a really big chicken.

Keep leftovers for sandwiches, salads, soups, the cat.

I'm with cybercita - cast iron is tops and I never go back to non-stick unless I am in a real rush for fried eggs in a multi-pan effort. After the recent scary news about teflon and its pervasive presence around the planet (teflon in arctic circle breast milk?!? egads) I decided not to support hat kind of production any longer and switched to an old cast iron pan inherited from my in-laws (already beautifully seasoned) and a larger Lodge I had bought in a fit of enthusiasm during a trip down South. We have found that olive oil spray and/or canola spray is the perfect post-wash, pre-cooking set up and these pans give a fantastic result, time after time. Finding a good fitting lid is good way to go too. And I love using something that has been in my husband's family for - I don't know - forty or fifty years? and is still going strong.

The box mixes can offer convenience and texture, and as that woman whose career is based on modifying mixes shows, you can gussy up a mix with some pretty good results - mostly by adding flavored liquids, using melted butter and so on. Home made frosting is still required. But eating one of these will still make you feel pretty ill if you're used to eating "clean" food. I have seen mixes in the health food store out here in California however, and I would imagine that they are both tasty and cheaper than Ina Garten's and they even have some organic ingredients. Bottom line: despite eating many grown up cakes in my day, the box cake of childhood is still my vanilla scented, moist and lavishly frosted standard by which all cake eating is compared. This is a fun idea... look forward to seeing how it al turns out.

Tito's Handmade Vodka From Texas. It is a great straight drinking vodka. And you can buy it for about five to ten dollars a handle cheaper that your belevedere, grey goose etc...

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I have to admit, mine is the best I've eaten. I just use a yellow cornbread mix (usually Martha White), add Pace's Picante Sauce, grated cheddar cheese and whole kernal corn. Extra cheese goes on top. Yuuummmy! For restaurant cornbread, it has to be Mama's Daughter's Diner in Lewisville, Texas.

Jiffy Mix made in a preheated cast iron skillet, greased with some bacon drippings. I love the crusty brown portion! Gotta eat it with real BUTTER! Thanks for the opportunity to participate in this giveaway!

My favorite was my mother's homemade cornbread. She's gone now...sure wish I'd gotten her recipe.