Serious Eats - seriouseats.com

I always loved the Ox Cart Man

Pork rillettes with good grainy mustard.

With a new question perhaps?

There's a bar near me that actually serves La Quercia Picante with pickled grapes. It is amazingly delicious

Patience is the most important technique for me in the kitchen. Staying patient while the pan heats up to sear something, while the onions slowly caramelize, while the risotto thickens. A lot of great dishes take time and monitoring and it took me a long time to learn not to rush it.

I love savory bread pudding. Add almost any vegetables, chicken or sausage, and make sure to add some mustard to the egg/milk mix!

Our only tradition at this point is cranberry sauce. Everything else changes each year but the cranberry sauce remains. Two pounds cranberries, one cup sugar, quarter cup bourbon, sprinkling of nutmeg. Best cranberries ever.

About 15 years ago I remember flying British Airways from London to Johannesburg and enjoying my (kids) meal which I remember as a chicken patty sandwich and fizzy apple juice. But I'm going to have to vote for Emirates. Not only was I given food on a several-hour flight from Australia to New Zealand, but it was really delicious. I don't remember what exactly it was, but I remember being pleasantly surprised and then a little sad that I wasn't flying the same airline back.

My favorite South African meal, which my ex-South African parents make for special occasions is Monkey Gland Steak. It's a brisket dish with a spicy tomato-based sauce, similar in flavor to Steak Pizzaiola. Not only is it delicious, it's pretty amusing to tell people that's what you're having for dinner.

Fun fact: Monkey Gland Steak, as far as I know, was created in a hotel in Cape Town (I think). A French chef had been invited to the hotel for a month and he tried to make classic French dishes for the Afrikaans patrons. They were continually unimpressed and so in a sort of revenge, the chef decided to make them a steak dish with all the bottled sauces he could find - ketchup, Worcestershire, piri piri, etc. The dish, unfortunately for the chef (and the reputation of Afrikaans cuisine), was a big hit.

warm everything bagel, lox, scallion cream cheese, tomatoes, capers, red onion. mmmm, now I'm hungry....

star anise cookie and pear filling

cardamom cookie and vanilla filling

I have to agree with all the praise for JP Licks, it's the best ice cream in the city. However, if you're willing to travel down to the suburbs, Hilliards House of Candy in Easton has unbelievable ice home made ice-cream which is made even better by the homemade treats that go into a lot of the flavors. The chewy caramel turtle soup (made with homemade caramel-nut "turtles") is outstanding as is the coffee brownie madness. And if you like over the top decadence, Swamp (which is not always available, it's a rotating special) is stuffed full of every chocolate candy it can hold.