Serious Eats - seriouseats.com

Cut yourself a lot of slack. You're a beginner, after all.

To echo what Maureen said... watch cooking shows. The Urban Peasant (aka James Barber) taught me SO much. "It's your dinner!"

I'd roast some root veg (parsnips, turnips, carrots) and figs. As for a replacement fish, try arctic char.

Chen Kenichi is still my favorite Iron Chef. I always liked how he'd say, "I'm not very familiar with this ingredient" right before every competition and STILL completely dominate. The Japanese IC was great.

As for US, I'd go against Mario in hopes that I could try his food.

Got the Griddler for Christmas, and I've made panini, blueberry pancakes, grilled salmon, grilled asparagus and grilled chicken, so far. I've been very pleased with the results. As freddy said, the Griddler is very easy to use and clean.

Coolname said it... wasabi peas! Such a delicious - and addictive - snack.

For me, a macaroon should certainly be flavored and airy, but never crisp. I prefer them chewy and dipped in chocolate.

Adam: You're welcome. Had them for the first time last weekend. They were a revelation!

Another issue with soupy pasta comes from improper draining technique. Nothing worse than a plate of pasta under oceans of sauce surrounded by a moat of water.

In Mario I Trust.

All I know is that, with or w/o beans, I'd like another bowl, please. And cornbread is definitely a required accompaniment. However, growing up, we always had peanut butter sandwiches with our bowls of chili. Crazy? Maybe, but it works.