Serious Eats - seriouseats.com

I was at Ladouray in Paris and ate the most wonderful desert with caramelized puff pastry, delicious pastry cream, and fluffy whipped cream.

spaghetti with zucchini strands, fresh corn, cherry tomatoes, olive oil, garlic, and a little lemon

fruit desserts are my favorite also

Muddle the lemons and sugar like you're making a mojito and then add water. and i agree about the mint.

I cook indian inspired food all the time but I would love to learn more about how to use indian spices and make REAL Indian food. Sometimes I want to try but the ingredients list always intimidates me.

I once improvised and made a strawberry rhubarb quick bread that turned out delicious!

plum galette with rasberry jam as a glaze

my grandma used to make the best zucchini relish with squash from her garden. I'd love to be able to do the same!

in mexico i ate tons of delicious sopas with beans, nopales, queso fresco and fresh salsa and i think that combo would be awesome in sandwich form

I became a fan of the minimalist column when I first started cooking. Thats how I learned that homemade really is best. I love his granola recipe because it is so simple, uses no oil, and tastes better then anything out of box.

My favorite way to cook with tofu is bake it to put on salads or in wraps. I cut the tofu into strips and marinate for several hours (up to a day) in some mixture of soy sauce, rice vinegar, sesame oil, and minced garlic. Actually you could use any marinade you like. Then I bake it at a low temp (about 250) for up to an hour, flipping once. The flavor gets really concentrated and the texture is great! I'm not sure how well silken tofu would work, but you might have interesting results.

vegetarian chili over a baked potato with cheese. Warm, filling, yummy

babaganoush