Serious Eats - seriouseats.com

Homemade beats anything else; I'm another fan of the Cook's Illustrated recipe.

Greek Islands
Scotland
Provence

My last meal would come from a fabulous rib restaurant nearby. I'd have baby back ribs, a lobster tail with drawn butter, salad with Green Goddess dressing, warm bakery rolls with whipped butter, decadent cheesy potatoes au gratin, spicy cole slaw, and a tin roof sundae for dessert.

The Marx Brothers had a gag in one of their films that included talking about a viaduct. The speaker was interrupted with "Vy a duck? Vy not a chicken?"

I once played tic tac toe with a chicken while visiting Las Vegas (where else?). It was a draw...

I also make a mean roast chicken.

I taught myself with the assistance cookbooks.

Mom rarely puts her heart into cooking. About twenty years ago, though, she prepared meat fondue -- that was great fun! And most memorable. Loved cooking my beef and chicken in the hot oil at the table. She also allowed all of us to make our own assortment of dipping sauces. My brother mixed grape jelly with godknowswhat. We all laughed. It's a shame we never had it again.

My mother makes homemade ravioli and Italian spaghetti suace and meatballs to die for. She's Sicilian

Her beef and noodles are the best.

Homemade is the best!

I had the most amazing cornbread at Marie Callendar's restaurant in Oklahoma City.