Serious Eats - seriouseats.com

@flamingo: I do the same with cooking for the week. In my experience, separate the noodles and sauce. Each day when you're ready to eat, combine and heat. If you combine everything on Sunday, the noodles can get mushy. The veggies can be tossed with the noodles ahead of time.

Bon App

I thought pasta has egg in the recipe.

Allen & Sons in NC

Allen & Sons in NC

Thinly sliced and served by itself.

I don't these should be considered soup dumplings. They're really pan fried pork buns and the "soup" is really the juice from the meat. Not soup added to the meat.

I'm so glad I eat pork!!

I'm having issues getting the best crust on my mac n cheese. I've used bread crumbs, panko crumbs, and ritz crackers. I'm going to try potato chips this year. Any tips?

pies n thighs

I grew up on this stuff. Love, love, love!

@maztec: Sometimes some of these sausages are made with liver or alcohol. They may be a reason for the funk you describe. I always opt away from those.

Also, I always toss a couple of the dry sausages into my rice cooker while making rice. They plump up really nicely and add a lot of flavor to the rice.

I often use these restaurant coupons in order to try new places. However, I always read the fine print and abide by the rules. I also tip on the original bill and not the discounted one even though that's not a rule. I've actually haven't had an issue at all and it's been quite pleasant.