Serious Eats - seriouseats.com

Here are two kitchen rules: Taste, and Smell....

Both borders beans - it's your standard baked bean recipe with the addition of some salsa and maple syrup, giving it that extra sweet and tangy goodness!

At Au Pied du Cachon in Montreal I had their "Duck in a can". It was fabulous!!

T-bone. It's two steaks in one!

Worst Thanksgiving by far was when I was a cook at a downtown restaurant in Monterey CA. We were mostly a BBQ joint, so we were not expecting much of a crowd. First the chef went home sick, then the power went out on the west side of town. Soon the place was filled with hungry celebrants, and I served a couple hundred meals all by my lonesome, stressed to the max. It went on into the night until there was nothing left in the walk-in.
Best part was the one meal I had wrapped in foil and secreted away before the rush began. It sure tasted good after the beating I had taken in the kitchen that day!

If you've never smelled a grease trap; you are missing the stinkiest stink by far!!!!!!! Gross!

Lobster Poutine!!!! Double Yumba!!

Rabbit Spaghetti: My grandmother used to make this when any of her four sons came home with a freshly killed hare. The spaghetti sauce overpowered the gameyness of the rabbit, and after hours of simmering it tasted like, well, chicken.
Oh I almost forgot, you had to add one pork chop to the simmering sauce! Tasted great!

Cindy Pawlcyn is terrific!

Recipe for disastor: Take a pinch of Survivor, throw in a handful of Biggest Loser, deglaze the pan with a splash of Iron Chef, then move to an oven with a sprinkling of Top Chef, serve with a garnish of Hell's Kitchen, and voila, there you have it; overworked television mud. Yuck!

I like to take our gorgeous Copper River salmon and cook it in parchment paper. I slather on some Hoisin sauce and toss a handful of julienne scallions, carrots, and fresh ginger. Bake it in a 400 degree oven for 10 minutes; and be sure to open the parchment at the table so your guests get the full effect of the aromatic steam.

I took a cooking class from the chef at Tassajara Zen Monestary in Carmel Valley Ca. From that day forward cooking has been a form of working meditation. What a wonderful way to incorporate two of life's most important activities!