Serious Eats - seriouseats.com

This is one of the worst recipes I've ever seen. How many eggs ? what do you do with the stock ? what's the deal with the garlic ? SE has got to do better, especially on a featured recipe.

My family didn't like Brussel sprouts until I cooked them using a recipe from Molly Stevens wonderful cookbook, ALL ABOUT BRAISING. Now my wife and kids regularly request Brussel sprouts. Here is the recipe:

- 1- 1/4 lb Brussel sprouts
- 3 T unsalted butter
- 1/4 t coarse sea salt
- 1 cup heavy cream
- 1 T lemon juice

(1) Clean and quarter the Brussel sprouts

(2) In a large skillet ( 12" diameter) melt butter, add sprouts and salt, cook stirring occasionally until sprouts are nicely browned, about 5 minutes

(3) Pour in cream, stir to mix, cover pot, lower heat, and simmer for 30-35 minutes

(4) Remove lid, add lemon juice, season to taste, serve immediately

So easy and so good.

We recently drove to Jazz Fest from Birmingham, Alabama and stopped at Leatha's in Hattiesburg, Mississippi. It was spectaclar. The best barbeque I've had in many years. Highly recommended. Worth the trouble to find.

Bagels, Bagels, Bagels

Great bread, olives, basil, mozzarella, tomato ...yum

Barley

Nope , but I guarantee you I will if I am one of the lucky five.

Filet Mignon

creole mustard, romaine, touch of mayo

Filet Mignon

Allen & Sons in Chapel Hill, North Carolina.

Filet