Serious Eats - seriouseats.com

Bite-size cuts of baklava!

How about some toasted pine nuts added just before serving?

But really, she's SO less annoying!!

There's a lot more production value in this finale compared with previous seasons.

My grandmother occasionally made the most delicious Greek "keftethes" -- Greek meat patties usually made with ground beef and flavored with fresh mint -- with brains. So good! I have tried to recreate them but they just don't quite come up to the standard my food memory has set for them.

A couple of years ago, the Washington Post food section ran a piece extolling the virtues of Jiffy, complete with recipe ideas. The next day, my local Giant food store shelf was EMPTY in the Jiffy section! Here's the link:

http://www.washingtonpost.com/wp-dyn/content/article/2007/07/24/AR2007072400350.html

Brutti ma Buoni (Ugly but Good) cookies from a little neighborhood bakery in Torino, Italy..

Bacon-wrapped dates stuffed with almonds, served on Belgian endive leaves with a blue-cheese dressing drizzle over the top. SO good!!

Singapore noodles, best from the Malaysian Grill on New York's Upper West Side -- but now the restaurant has gone away! But even better, Seafood Laksa from the food court at the Sydney (Australia) fish market!

In a small Puerto Rican restaurant on the Upper West Side, when a ginormous New York City cockroach appeared on the floor in the middle of the dining room, one diner (full disclosure - my husband) stood up and stomped on it. The other diners broke out in hearty applause. Funny moment - but sad to say, we have never been able to eat there again!

We recently tried cheesecake from Cheescake Machismo in Robinson Square, Albany, New York -- not too sweet, light in texture, with interesting flavor combinations. We ordered two slices for the table -- everyone wanted "just a taste" -- but we were fighting over the last mouthful!

From the Southern Italian soil -- olives and the best tomatoes I have ever tasted. (And I used to grow my own!)

Ham biscuits made with Rose's tiny, tender biscuits and paper-thin slices of real country ham. Rose is gone now, cooking only for those lucky angels, and telling them, when they rave about one of her delicious Southern dishes, what she used to tell us, "Oh, I don't know.. I reckon it didn't come out quite as good as last time."