Serious Eats - seriouseats.com

That tip about the cheese rinds is genius. I have a freezer full of them!

I roasted a tender little piggy a couple months ago for a friend's birthday, without the benefit of this advice. But you're right - even a dumbo like me, flying blind, ended up with a delicious table full of porky goodness. GO PIG!

I'm kinda old-school - I love it wrapped around a big sweet slice of melon

At places where I've worked, family meal was often a rotating task for the prep and line cooks. Some of them would take it as a challenge, turning cheap cuts and simple ingredients into something special. Lots of chicken, turkey, pastas and greens. Easy stuff to prepare and clean up. I kinda miss those meals actually!

My favorite weekend meal is nothing too fancy - roast chicken, a nice fat mushroom risotto and whatever veggies are fresh. It's the rotating cast of friends and neighbors at the table that make it a fave. Oh, and they usually bring good wine.

I love swordfish. And that butter looks delicious.
You think I could let this finish cooking in, like, a 350-degree oven for 8-10 minutes?

Carpe carnem

This is blowing my mind.

I like to use a little homemade truffle mayo in deviled eggs.

I like to cut it in half lengthwise. A couple minutes cut side down on the grill or in a grill pan, then use it like an edible spoon to scoop up a little dressing of blue cheese, Greek yogurt and lemon juice. Extra credit for walnuts and dried apricots, if I have them around.

This sounds really good! Could I get away with using a slow cooker on high for the same amount of time? Or would I miss something by not cooking them in an oven?

Mr. Lopez-Alt's turkey tips are fantastic. I was waaaaay overthinking that dish.

Anything called "The World's Easiest" - like that cranberry sauce - seems right up my street.