Serious Eats - seriouseats.com

A classic layered cake.

It keeps its shape in room temperature, you can color each layer all sorts of funky colors (or not), you can alter the frosting and decorations as much as you want. It's beautiful when it's whole. It's also beautiful by itself as a slice...or even if someone is cutting a slice. It's versatile and you can make it, mold it into whatever you want it to be. That's why cake is awesomely delicious and photogenic.

THIS is a lobster dog: http://www.equilinktimes.com/wp-content/uploads/2010/07/Lobster-Dog-Costume1.jpg

I don't think people understand that some restaurant owners are hella stubborn on the way they want to do things....

Rump steak. Rare.

Being from Minneapolis (and currently living in New York), I didn't care for their Juicy Lucy. The cracked kale is pretty good though.

I love Ceci Cela croissants as well as the ones from Patisserie Claude.

And one HUGE peeve about this post: pain au chocolate IS NOT A CROISSANT.

My nutella cookies.

(I'm not trying to do it for the sake of plugging in my blog but the recipe is here: http://fritesandfries.com/post/630163582/nutella-cookies)

I think Economy Candy on the Lower East Side is a good bet: they have a lot of nostalgic candies and harder to find items. The second alternative is Dylan's Candy Bar but it's too trendy to be priced reasonably.

Sorry, but that's creepy that someone would just take food from a stranger. Carrots don't smell so I wouldn't be annoyed if someone ate that. Eggs and citrus on the other hand, a different story.

BTW, even though I don't eat on the subway but I have no respect for trainpigs.com

@jwannie

Oh...that looks so good...i'd like to clean up the sauce with a big plate of french fries.

@stphjay

I think that if you care enough to have someone over to share your Thanksgiving with them, you would care enough to be respectful of their lifestyle/diet. In general, I usually don't ask because it seems rude and nit-picky when I am in someone else's home but when it's someone notorious for "spiking food" (like my mother) or generally unknowledgeable or disrespectful, I ask.

Soy milk. I SWEAR by soy milk. It gives it the thickness like whole milk but it doesn't spoil the pumpkin-ness of a pumpkin pie.