Serious Eats - seriouseats.com

My favorite knife is my Shun Classic 8" Chef's Knife. Never take it from me.

Prosciutto. I can't remember the first time I've had it, but I always love having it. Always.

In Italy of course, just a simple Neapolitan pizza (in Florence though) with good frriends.

I'm not sure if I'd called using a scale to properly do just about everything a technique, but it sure is important.

I have no idea the name of the place, but I went into a grocery store in Rome in April of '97 and bought a hunk of Parmesan and some prosciutto, walked outside and sat on a hill to eat overlooking the Coliseum. That pretty much rocked.

Um, that would be me with the pan.

Menton

Lately it's been duck rillettes.

Excellent article. I really appreciate the depth of information. Thank you.

I can't tell you how much I love this piece. Unlike you, I've had many a po' boy while spending lots of time in Louisiana. But your second paragraph is spot on perfect. I'm sure I loved the roast beef from the first I ever had. You should try Parkway next time you're down - great roast beef. Mother's also makes a delicious Debris po'boy. I've made roast beef po' boys at home (essentially your tweaked way because I too can't get myself to boil beef in water), but even while browned and with a properly built gravy, they're not the same. Thank you for this.

How to cook for your children. It's been fun (and an adventure) starting from age 6 months through now--almost 3.

I can't agree enough. My dinners at Craigie have been almost transcendent. I've definitely had one of my top ten best meals ever there. Chef Maws is by far one of the best chefs in the country right now, plus he's a heck of a nice person.

Cannot argue with Tarry Lodge or Craigie (though you are seriously missing out if you only eat four-courses, Tony's brilliant). But why are you skipping one of the best food cities on the East Coast, Providence? Especially for the always-lacking food at Mohegan Sun.