Serious Eats - seriouseats.com

I totally agree with the Singing Chef - I was a long time subscriber to Bon Appetit, but they totally lost it the last few years.

The Wine Spectator also had great recipes (and wine pairings, of course) but also got way too far away from wine in the last 10 years.

Cooks Illustrated - don't fail me now!

Yep, guacamole for me, although my wife prefers them sliced.

Sourdough - the more sour, the better

Sorry, but I'm trying to imagine something that it doesn't go with. The blandest food I can think of is the BRAT diet - but it certainly picks up a banana and rice. I can't say I've ever had it with apple sauce although I am now very tempted to try it. Toast - yeah, I've probably reached my limits with toast. Anything else however... go for it.

Prime rib and cookies and lefse and...

Ribeye - more taste than a tenderloin, yet still not too tough

It's a common misconception that you can boil the alcohol off. The only way to remove all the alcohol is to remove all the water. The alcohol and water interact too strongly for them to be separated in a open pan. (Even a still can't do the job completely.)

Signed,
John, a Ph.D. Chemical Engineer

With figs, moscarpone and balsamic

wrapped around a fig filled with balsamic & cream cheese

I can't imagine a cook at home cooking anything. They cook as a job, and then have to cook during home time too? (Do you think professional cyclists go out for a bike ride with their wife, or maybe just sit on the sofa and veg out?)

Hey, honey, how about we go out tonite and let someone else cook?

Good food, simply made so that the food can speak for itself.

I had my own idea, but after seeing Pierogi's comment, I have to agree: knife skills.