Serious Eats - seriouseats.com

Layely we've been soaking it and grilling it with the husks intact. Let it cool a bit and take the husks off. often we put it back on the grill a bit to get some char. Butter, salt and pepper are our usual flavorings, though a mixture of mayo and Parmesan is also nice.
I also enjoy elote from an Hispanic street cart in the neighborhood--they warm it in water, take it off the cobb and mix it with mayo, Parmesan, chili powder and I forget what else. Very tasty.

Julia Child is more an inspiration than a mentor. My mentor would have to be the late Dennis Terczak, chef at Avanzare, the best Italian restaurant in Chicago at the time. He moved me around the kitchen, from station to station, learning--so much--until I was finally able to gain notice for making the best gelato in town--white chocolate hazlenut with a good dose of Frangelico.
RIP DT

My favorite supermarket is my backyard: We are currently able to grow enough veggies in our urban garden to satisfy us. Unfortunately, the city won't let us keep pigs, so we have to go to the gas station on the corner to get bacon.

I've done this several times and it works nicely, AFAIK:

I trim and wash the herbs from our garden and then sandwich them between two window screens (we have them from the downstairs apartment which we no longer rent). I put them on the table on the back porch, which, luckily is made of a metal mesh--the table not the porch, OK?
Within a couple of days the herbs are tried nicely. Depending on the quantity and size of your particular herb, you might want to move them around a bit each day to ensure even drying.
Still, considering the fact that you are going to be out of town, things should work out nicely enough.
Basil, I would puree or turn into pesto and freeze.

I hate to admit it but I think Kraft singles work best for your generic burger.
Otherwise a nice brie works for me, sandwiched between a couple of thin patties. As much as I love the overly ripe taleggio that I have, I think it's better enjoyed on it's own, on crostini with a nice fruit spread (membrillo works for me).. Otherwise it generally overpowers the burger.
For a nice blue cheese burger I love Roaring Forties from Australia.

For me, it's my husband. He's a whiz in the kitchen and I have learned so much from him. Best of all, he's a mentor that's readily available!

I love it grilled with cheese and a little cayenne pepper and chili powder, but since I rarely grill, I boil it--cob on--and like it with just a sprinkling of garlic salt.

My mom at first. She would let me make mini pies in pyrex cups when she made full pies so I could make and eat my own.

Ina Garten's or Jacques Pepin's books are the cookbooks I turn to when I need a special recipe.

I would have to say Alain Saillac and Jacques Pepin although I didn't spend enormous amounts of time with either of them during my time ant FCI, they made their presence felt, and their philosophy, attitude, skills and generosity of spirit will always stick with me.