Serious Eats - seriouseats.com

I love spam musubi. It is SO ridiculously good, and SO hard to get people to try it once they hear the dreaded word spam. Never had it with the omelet though. Gotta try that.

Also, for anyone wanting to try it out, @Robyn Lee's tutorial is pretty great.

If I may, keep umeboshi paste, capers and kalamata olives on hand at all times. They will keep you sane and happy.

I've got a bunch of high end knives, but honestly, the knives I use most are these cheap Ginsu knives from a set I've had for over 30 years. The filet and the utility. I use them constantly. They are razor sharp (still), slice paper thin and require zero upkeep.

Skirt steak. That said, cold sliced tenderloin does make a most excellent sandwich.

I make this often -

Paper thin slices of garlic tanned (not browned) in olive oil, chopped kalamata olives, minced Italian parsley, red pepper flakes. Toss with pasta and a bit of the pasta water. Give it a good squirt of lemon juice. Toss again. Really, really good.

A 14" pie is small. I'd go 2 people per pie. For a NY pizza parlor size, 3 people per pie.

Mashed sweet potatoes made with butter, maple syrup and a shot of rum, and roasted string beans with some garlic cloves tossed in.

Well, shouldn't you list the butter as "vegetarian butter" (which would be margarine, right?) if you're using the recipe as an example of the recipe going from vegan to your husband's meat eating ways?

Are you not sharing the homemade margarine recipe because it's in your cookbook?

One for My Baby (and One More for the Road)

and

It Was a Very Good Year

Mixed with ketchup for kechacha sauce!

Crackers, peanut butter, shot of sriracha on top.

Makes boring Ramen tasty, spicy, delicious Ramen.

Cakedaddy style here, too. Brewed with cayenne pepper and cinnamon, black, no sugar. Ridiculously good.

Simple and perfect - sectioned, demembraned ruby grapefruit (not supremes with the knife, but carefully removing the membrane and pith without cutting into the sections. Lay them out on a plate, drizzle a bit of honey over it. Stick in the fridge for half an hour or so, until the honey gets really sticky. Eat.

I'm not going to go hating on anyone, but feel the need to say this - Food Service people work their asses off and I don't think most people get it, just how hard that job is. I was waitress job once, a very bad waitress, at a counter restaurant, no real tables even. I lasted a week and a half, and went home crying every night. I would watch the cooks back there, with total madness happening during the lunch rush, just pounding out the food. I think it's a mark of how good so many people in service are that people can't tell the amount of work involved. Not just the servers and cooks, but the dishwashers and the butchers, the produce guys, the busboys. I don't think it's unreasonable that if one is going out to eat during the holidays, that one give massive tips. Suck it up and give them a bare minimum of 25%.