Serious Eats - seriouseats.com

The local co-op is my go-to, it has the best produce and a fantastic deli.

No bacon or butter or bread or bourbon or beans...!! good lord, that would be a helluva diet.

Sliced, on saltine crackers

I like to think that whatever chefs make at home is something seasonal, simple, and seemingly effortless. But better because their ingredients are perfectly selected.

Lately, grilled onions have been a fave, on the side of everything.

This is really cool, it literally never occurred to me that this was something you could make in your own kitchen. I'm definitely going to give it a shot!

Having grown up in Seattle on Kidd Valley and Burgermaster, I'm understandably a little defensive of them. Sure, there are better burgers now. But these guys have been around for a long time, from a bygone era. They deserve a little love. They might not be for you, but a burger from Burgermaster is still something I crave, probably because it's the first burger I ever ate.

Wow - what a pretty green color. The one's I got at the market are sort of...tan. Maybe they're past their prime?

I tend to only use Coriander in indian cooking (I love it in yogurt-based dishes), but you've encouraged me to branch out and experiment!

Betty Crocker for Baking, and Ina Garten for cooking

Baking breads that takes a week of preparation. Those are about as experimental as I've been able to handle...

Spatchcocked - takes so much of the guesswork out of it.