Serious Eats - seriouseats.com

discovering "burt Ends" in Austin last year! hands down a truely heavenly and tantalizing experience!

smokyed cheddar cheese, mustard and some arugula

roasted garlic mashed potatos :D

being someone who wants to take a southwest/mexican theme to his thanksgiving this year the chipotle meatballs sound right up my alley! yum!!!

like many other here I have to express my extreme devotion to Texas Brisket. The ones made at Kreuz's Market near Austin is by far the bet ive had and the large family style seating can only make it better!

the fact that you think it is odd to ask people to bring chairs is pretty foolish to me? If your having a party for 15 people the host is expected to go out and buy 15 chairs?!?

i see the food as much more the hosts responsibility though.

the end of the day who cares if someone asks you to bring something or not? isnt it more about the company than being a cheapskate?

sadlt they are only there in the fall but its Brightenwood Orchards. They have all kinds of heritage apples and new ones every time I go. They are so fresh and varied I buy 3 lbs a week for myself alone. they also make their own cider and refuse to give up the blend! its fall heaven!

im a simple guy so i LOVE the Agrnetine chese dish Provoleta. sharp provolone cheese with olive oil and garlic softened over a parilla!! yum!!

I would LOVE to learn how to cook traditional Island food. Jamacian, etc. I just love the freshness of it all!!1

i just went here yesterday and it was a truly great little experience! Everyone that works there is super friendly and want to know your name right away so thy can actually talk to you :D The food was out of this world good too. theres something to be said for taking simple ingredients and just using them the right way. this place is a true hidden gem in Boston!

my greatest sucess was at my friends graduation party. i told him ot let me handle the food, as i often tell freinds who have parties:D we had been craving a margherrita pizza and i knew what I had to do. I made the dough the day before and let it rest overnight. the next day with the grill hot I rolled it out and brushed it with olive oil. I slapped that big thin disc on the grill much to the amazment of almost everyone there. after 1 min on side A i flipped it and layered some buffalo mozz and roma tomato slices. after another minute it was done! i slid it off and topped with some torn basil and salt and served it up. It was a hit! the crust was crispy and the fresh tomatoes and cheese on top were nice and salty. i made about 12 that day and have been asked to make them again and again since...

i made this and it was just not very good. the tofu was very very bland. I make tofu a lot and always marinade it before hand but I saw this recipe did not call for that. I decided to try it anyway and it came out very bland as a dish on the whole.

I believe that some marinating of the tofu for an hour in something as simple as soy sauce, ginger and mustard would have made a world of difference.