Serious Eats - seriouseats.com

Granted, the Whole Foods recipe is pretty lame, but surely you didn't buy just 5 strawberries at the market? Had I been making this I would have modified and put in a whole basket, most likely, especially after seeing the slices disappear into the mound of spinach as I worked...just got back from the greenmarket with a quart of strawberries all warm from sitting in the sun out there, and some spinach, most of which is destined for a fish en papillote, but seeing this is making me plot a small impromptu spinach-strawberrry salad on the side...

I have a couple bunches of kale in the fridge and intend to make "kale chips" tonight -- came across them in another blog (link below) and thought it sounded fantastic...might be an option for your leftovers.
http://28cooks.blogspot.com/2008/02/kale-chips-ive-been-seeing-recipes-for.html

mmm, Dinosaur BBQ in NYC! just down the street...

pretty crispy but not too much blackened

I saw this book pre-publication and tried the Velveeta fudge recipe -- my coworkers devoured it in 10 minutes flat and no one had any idea there was Velveeta in it. Nor did I tell them -- I cut the slices way bigger than the serving size, I'm sure! The Velveeta just gives it a super creamy texture. If you're a purist, obvs. avoid, but as people have said above, come on, this is fudge we're talking about, who wants it to be healthy anyway?

had some this morning and got it a little crispier than I like it...best is with crispy outsides and pliant interior, if you can manage it. so, a little of both. :)

I have such a weakness for mozzarella. Last time I was in Rome, I nearly OD'd on it in its various forms...can't wait until Obika opens here in NY.

Like many of the commenters, I've grown into dark...still prefer sweet things in most other food arenas, but dark chocolate just tastes so much more like chocolate than milk chocolate. Also, most fine chocolatiers tend to use dark chocolate in their extraordinary confections, whereas milk chocolate is still mostly done by the lower tier, so that helps my (and others') impression of dark, I think. I can't remember the last time I had a really classy piece of milk chocolate.

Bernard Clayton's "Complete Book of Breads" is AMAZING. Every bread I've made from it (at least 50-60 by now) has come out beautifully and there are tons of different ones. I have at least 10 other books of bread recipes and keep getting more, yet I go back to Clayton over and over when I want to be sure that a loaf will turn out. It's a perfect book for a novice because there are really simple recipes but you can work your way up, and his explanations are really good.
Peter Reinhart's new book, with all whole wheat recipes, is also fantastic, but better if you have some experience and are also willing to really commit yourself to bread and to work with recipes in the half-scientific, half-religious way he does.

I've been tempted to buy this several times because I've seen it advertised as usable for testing bread loaves for doneness, but I haven't gone through with it because I decided that I prefer to remain a Luddite and continue with the traditional thumping of the bottom of the loaf. Finding out that the accuracy goes way downhill after awhile is further incentive to stay the course.

I don't have a specific instance to recall but I think it must have been six or seven years ago when my dad and I started going to the farmers' market together; he is an arugula fiend so I'm sure we would have gotten some for salads, whereas we couldn't/didn't at the regular grocery store.

I just visited family in New Mexico and had a wonderful chipotle-and-honey-flavored chevre from South Mountain Dairy at the Santa Fe Farmers' Market. It's not technically "local" for me since I live in NYC, but I thought it worth mentioning since NM doesn't usually come up in conversations about cheese, and besides if I did live there that variety or one of the others that the farm makes would definitely be in my shopping basket each week.