Serious Eats - seriouseats.com

Can you find this in the US? From their website, it looks like it's only available in the UK, and drinksupermarket.com showed a total of about $75 to ship one bottle overseas.

All actual methods have already been mentioned, so I'm going to invent a prosciutto delivery method called the Swanson: Wrapped around bacon, served with a side of steak and whiskey.

I don't remember how we ate it, but when I was young my mother used to grow cucuzza in her compost pile. The resulting squash towered over me, and come Halloween we decided to dress it up in a jaunty skirt and give it a face, and put it out on the lawn with a couple of giant pumpkin friends. Some darling teenagers made off with my darling cucuzza sister, but only managed to make it halfway down the driveway with the giant pumpkins before, hopefully, causing themselves permanent spine issues. This saga from my youth brought to you by an obscure Italian squash.

I just wanted to let you know that, even though you're in a frustrating place right now, your column continues to be an inspiration. I've gained 70 pounds in the last 5 years and just started my semi-annual attempt to get back under control. I gained all that weight not from eating Cheetos and McDonald's, but because when you buy a round of local goat milk Camembert, how do you NOT eat it all in one sitting slathered with red pepper jelly on mini toasts? The hardest part of approaching weight loss for me has been the thought that I would have to give up the food I love, and the concept of moderation is elusive -- I was raised to believe that anything worth eating is worth overeating -- and following your quest has helped me to understand how to conquer that mindset. I can't imagine how difficult it must be to make your journey public, but even when you're having a bum week you're still helping slovenly asses like me put down the bowl of pasta and get off the couch. Thank you.

I just saw these at my local co-op the other week and believed them to be either alien food or actual aliens lying in wait for an unsuspecting hippie to take them home. I suppose I'm somewhat of a newbie when it comes to "unusual" ingredients, although I do have a 23-year-old co-worker who had never heard of or seen a fig until a few weeks ago when I brought in your delicious fig and almond cookies. At any rate, I'm going to go hunting for these tonight -- alien or not, if it gets an endorsement from Gina, I'll definitely try it!

The first cookbook I bought myself was Joy of Cooking, a scant two and a half years ago when I had my first apartment. I made sure to buy the older edition, because that was the one I'd grown up on, and the thought of an update frightened me. In my first independent kitchen, many of my recipes were culled from that volume, although now I find myself inspired by Serious Eats and epicurious more than any of my dozens of cookbooks.