Serious Eats - seriouseats.com

throw out less from the fridge by better shopping planning

dropping frozen string bean cuts into hot olive oil and garlic. SOOOO Good. And instantaneously easy.

lemon meringue pie .
still my favorite

best drop biscuits is making me head for the kitchen NOW

Garlic, of course.
Especially so since I got a sleek and expensive WMF garlic press for Christmas. It is doubly worth every penny, and Ihave not minced garlic since. I hear Oxo and zyliss make decent cheap ones.

Cilantro is always wha tI end up throwing away.I don't understand why they just don't sell little growing pots of it. I am sure people would then buy it more often. I've taken to using a combinationof mint and parsley form the garden as a substitute. Works very well

La Table D'Aude in the 6eme

lime and sparkling water

every Easter would have home made manicotti and aw wonderful baked ham dinner -- after which we finally allowed do to do your Easter baskets.
Made for a nice holiday

use a slotted serving spoon as an egg separator. So much easier and if you do it on top of a glass you can let it drain

I'd take some friends, some great champagne and a really great French pastry chef to the best sushi bar in Kyoto
And ask them to provide some of the best fresh fruit in Japan for dessert
then I would make sure that the very last thing I.d tast would be chocolate, wild strawberries and lots and lots of champagne

all the fractious women in my family declared a truce when cooking......

foolproof chocolate fondue -

1 pound of premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups of heavy cream -try not to use ultrapasturized

Set aside the chopped chocolate. Pour the cream into a medium, thick-bottomed saucepan (or double boiler if you have one) over low heat. Bring the cream to a simmer and add the chocolate. Stir until the chocolate is melted.
Transfer the chocolate to a fondue pot

Chocolate-dipped strawberries