Serious Eats - seriouseats.com

I've been working on the best drop biscuits for awhile... maybe these will be them!

The three I check everyday are Pioneer Woman, Serious Eats and Smitten Kitchen.

I also really like use real butter (because I live in Boulder and her pictures are beautiful!)

I love cooking and eating. Sometimes (majority) I like cooking for people, but sometimes I like cooking things that I know aren't down others' alley (whether because of weirdness, process or just expensiveness of certain ingredients!) by myself.

Last night, I cooked a lovely meal for myself. I sauteed sweet potato rounds and asparagus with olive oil, salt and pepper. Once the asparagus was done, I layered them on some bread, topped with slices of my FAVORITE local brie I got from our farmer's market (ColoRouge, in Boulder) and stuck it in the broiler. Served with the sweet potato rounds. Mmmmm. So enjoyable.

@kgocat and steen --> do you just use a normal risotto recipe and substitute the same amount of broken pasta? or do you cook longer, use less liquid...etc? this sounds so yummy i want to recreate it!

Mmmmm that clam pizza looks divine! But I definitely think there's wayyyy too much crust on all of those pizzas - especially the misordered first "speck"

I agree on the kosher salt comments - it's a completely different product.

One of my favorite snacks is a toasted piece of brad (ezekial) with sliced avocado, a heavy drizzle of lime juice, and then a light sprinkle of kosher salt. But I would NEVER do this with table salt - gross gross gross.

The only thing I used table salt for is baking and soups. Pastas, fishes, meats, casseroles, eggs... I always use kosher.

EAT REAL FOOD.

Mmmm fajitas with a filling of slightly charred red/yellow peppers and onions. Top it off with lettuce, cheese, avocado and salsa.

So simple and delicious.

flourless chocolate torte every year for me and the boy's anniversary... he doesn't really have a sweet tooth so it's always just for meeeee :)