Serious Eats - seriouseats.com

Mussels, thyme, onion, white wine + crusty bread

I find West Coast oysters to be more complex and surprising, but there's room in my belly for both. Variety is a beautiful thing!

blood oranges

Awesome photos! Ocean Jewel is my favorite dim sum place in New York. I think the "strips of stuffed squash with a pureed pork filling" might actually be medium-hot chile peppers stuffed with fish paste.

I had a cutesy kid's cookbook that illustrated all the ingredients: three eggs, a cup of flour, orange juice, etc.

Kangaroo and shark pintxos at Bar Garbola in San Sebastian... an Andrew Zimmern moment!

barnyard = poo

Olive oil is in 90% of what I cook... broccoli rabe always goes limp and flappy before I have a chance to pick out the buds and cut off the stems and wash it and blanch it and saute it in olive oil...

Ick... hold the Jeffrey Dahmer, please.

Born and raised in Oakland (not Piedmont), and I call it "soda" -- maybe "coke" is a Piedmont thing?

I'm so curious to hear some of the names in the "Other" category.

I bought some Greek yogurt for a tarragon-lemon yogurt sauce I wanted to serve with grilled salmon. It took us a few bites before we realized something was up... I used vanilla-flavored yogurt instead of plain.

Sunny Delight.