Serious Eats - seriouseats.com

I love it straight up, or with cheese and figs.

I love to eat prosciutto straight, or with figs + cheese.

Straight up. Or with fruit + cheese.

i loved food shopping while i was living in italy. stopping in all the markets, the cheese shops, the butchers, etc. for all your needs.

I love a massive wide brimmed coffee cup that feels heavy and substantial in my hands. Same goes for my preferred water glass. I drink a lot of water, so I gravitate toward the wide and tall, ridged glass. And it's gotta be real glass! No plastic here.

that's a pretty good representation of minnesota pizza, but the crust doesn't look thin enough. the cheese and sauce should really be thicker than the crust. case in point:
http://www.flickr.com/photos/90465639@N00/4551515659/

ohh yes. i love love love truffles. from pasta to risotto to bruschetta to cheese.. and on.

pizza pizza pizza!

i have made stuffed delicata squash the last two nights. i make them a bit like a twice baked potato, cooking them until soft in the microwave, splitting them in half and removing the seeds. then i remove about 2/3 of the flesh and mix it with frozen chopped spinach, parmesan, a little yogurt, nutmeg, sage and thyme (ample salt and pepper, too). put it back in the halves, top each with 1/4 cup shredded emmanteler, gruyere, etc. and bake at 400 until golden. starting them in the microwave makes the whole process fast and easy.

that is how i alone have eaten over 2lbs of squash in 2 days!

any one have bread or recipe recommendations for gluten free stuffing? should i make my own bread, get udi's or use a stiffer, denser variety?

one of my favorite easy SK recipes. i highly recommend topping this with a runny egg.

ethiopian food. i love to eat it, but it's one of the few things i haven't cooked for myself (yet).