Serious Eats - seriouseats.com

I'll eat eggs any time - breakfast, lunch or dinner. Try cracking one on a bed of tomatoes, kale or spaghetti squash. Makes any vegetable side an entree.

I can only find two kinds in my area - unless I make my own, which I've experimented with. In the meantime, Fee Bros. Orange is my "salt & pepper", in fact it's time to buy another bottle!

I am a Master Food Preserver volunteer in Oregon. We have a state-wide hotline, with a toll-free number, so we get calls from all over the country. Check with your state extension service for the same service. You will talk to a real person, and the information you receive will be based on USDA recommendations. They can answer questions about food safety as well as give advise on how to cook your turkey, things to do with leftovers, etc.

They won't try to sell you anything, make you press "1" for defrost, "2" for bake, etc. I don't recommend the internet for information unless it is a reliable site, such as the USDA or Butterball.

I'm not sure if this is a technique, but I'd say knife skills. Mine are a bit lacking, and it slows me down, for sure.

I like everything homemade, so that's a tough question. Probably my favorite thing to do though is bake. I'm hoping to make pita breads for the first time later this week.

Falafel from the Pita Inn in Skokie, IL

I don't know about rusting, but I purchased a Peugeot earlier this year and I love it. I've tried a number of other, plastic ones and they were just a total waste of money. It's infinitely adjustable (as opposed to one or two adjustments that don't work half the time anyway), and is so easy to use and comfortable to hold. Looks good, too.

I was cutting some rosemary a little while ago, and the herb bed is bordered with alpine strawberries. Plus, I had just brought home some luscious strawbs from the farmers' market. I suddenly wanted to try pairing the two, and figured a beverage of some sort would be a good way to try it out. So strawberry/rosemary soda it is!

I think it was falafel. There was this terrific little stand near UCLA. I ate there at least every weekend, and have never had a one as good (except maybe at a small restaurant in Skokie, Il).

Where do you find the allspice liqueur? I have been looking for it in the US for 30 years - ever since I fell in love with it in Jamaica, while on my honeymoon. I keep meaning to try to make my own...

I didn't even know it existed until I saw this post. I usually go to specific websites for recipes anyway.

I think that's a really hard question, because almost everything is different in different parts of the country. But if I had to pick just one, it would have to be pizza, since I don't think it's any good except in Chicago - and even then, only at certain places.