Serious Eats - seriouseats.com

mimosa, Eggs Benedict, and another mimosa.... or two

I prefer fresh for stuffed pasta like ravioli & tortellini. For all other types of pasta, De Cecco is my hands down favorite for dried. I like the texture of the De Cecco pasta when cooked al dente much better than fresh.

I think "A Butcher's Blog" is the perfect name for the content you intend to share. The local butchers in a family run grocery store where I live are my most valuable resource. I love MelsDiner's suggestion of showing us how a butcher cooks along with the best cuts of meat to use for a specific cooking method.

abutchersblog.com is currently available.... so register it asap and become the pioneer in butcher blogging. Fantastic idea & good luck!