Serious Eats - seriouseats.com

I mix it with mayo, or dip potstickers in it.

I love Polah Seltzah! I'm a Californian in Western Mass for grad school, and it almost makes me want to stay in New England forever.

I thought the Green Apple tasted more like pear, once you got past the Jolly Rancher smell. It has a much more delicate flavor than you would expect. They also have Cinnamon as a seasonal flavor. Like the peppermint, I think it would be a great mixer with vodka. (I mixed the pina colada one they had this summer with white rum. It actually wasn't that bad.)

For those of you who miss Squirt, Polar Half-and-Half is a great substitute. It's sort of like a more tangy Fresca. Orange dry is also delicious.

I made my wedding cake this summer and used a swiss buttercream frosting. It was the first time I had used it an am now a convert! It is so tasty, not heavy and not too sweet like buttercream can be. And I love the beautiful sheen!

Runzas in Nebraska!

I need this Roadfood book to make my upcoming cross country drive more interesting.

@GraceLieberman - I'm a stale Peep fan too! I like the way they get a little chewy.

I introduced a friend to Peeps this weekend. He adored them and couldn't understand why he had never had them before. Then I pointed out that they're Easter candy. My friend is Jewish.

If I'm feeling fancy, a Medianoche, otherwise just ham with swiss and mayo.

Those brussels sprouts. Mmmm!

I kind of love the buche de Thanksgiving, but I don't think I'll have time to make it!

Those brussels sprouts look great! I want to do some non-potatoey vegetables and those seem perfect.

My favorite bread I've ever made was Anadama bread from one of the Cook's Illustrated cookbooks. My first no-knead loaf was a close second. There is something magical about lifting the lid on your dutch oven to find a beautiful loaf of bread, but the flavor of that Anadama bread cannot be beat.

Brussels sprouts with bacon. Mmmm.