Serious Eats - seriouseats.com

Maaaan, that PSA about childhood obesity was just a bit melodramatic. Yikes.

Pork chops with maple glaze and corn on the cob with chili/lime/butter

Welcome, Jane. And hey to all my peeps -- I've missed you. Been away for a few weeks, but I'm back and ready to eat!

I have a delish, easy BBQ sauce that tastes great over any pork or chicken...I mix it up and use half of it to marinate the meat pre-grilling, and then warm the rest of it on the stove-top to pour over the meat post-grilling. So simple and so finger-licking good: 1 bottle of Sweet Baby Ray's Brown Sugar BBQ sauce, 1 cup of pinapple or orange juice, 1/2 cup of bourbon (I like Maker's Mark or Jack Daniels), 1 cup of brown sugar. If you are having a large crowd you may need to double this.
Some may turn up their noses at using a bottled sauce as a base, but I'm telling you, this stuff is good. If you have a few pork tenderloins, and simply season those up and throw them on the grill, and then pour some of this over the slices afterwards, you'll not be disappointed!

It depends -- if I'm just having lunch in the middle of my work day then it has to be quick. But if I'm on vacay, I've been known to wait a loooong time for a good lobster roll.

Edamame

marinated grilled pork chops on the bone -- the cheap cuts....especially when the fatty pieces get crispy and the bones get all smokey and flavorful and once you tear all of meat off them, you just keep gnawing the bones. YUM

For those of you within any distance of a Publix (i'm talking primarily to my Southern fellow foodies here) they have a GREAT version of this Key Lime Pie ice cream in their premium flavors -- it has a great carton too....emblazoned with a hawaiian-shirt bedecked parrot and the whole box just screams "Jimmy Buffett down in Florida on a hot summer day" to me -- which is what originally prompted me to pick up the carton and try it. I fell in love, and -- dare I say it -- it blows B&J's out of the water! Trust me!! It comes with the graham cracker crust pieces you all seem to be craving, and is tangy and sweet and definitely worth the trip.

I love them both ways!

my favorite "comfort food pizza" is the Nolio -- which has is a lemon cream sauce over the wood fired crust, then topped with caramelized onions and prosciutto. The sweetness of the caramelized onions plays off the saltiness of the prosciutto and the decadence of that lemony cream sauce is, well...heaven. That being said, I'm also just as happy with a good old fashioned 'New York Slice' of cheese....when it's so hot and gooey that the oil has collected on top just a bit, and the cheese is like molten lava so that you burn the layer of skin off the roof of your mouth. :o) (though that might sound like the opposite of comfort, I know there are people out there that would agree with me!)

I have to say my hometown of Boston -- between all the vendy trucks in and around MIT and Harvard which cater to the myriad of students, to the good ol' sausage n' pepper guys outside of Fenway Park -- you just can't get better eats than that!

@Amandarama -- I know what jakey's talking about -- by the time you buy the pasta and the cheese (which not everyone is going to have on-hand, and even if you do, it cost you something to begin with) and the milk and butter it will cost considerably more than a box of Kraft mac n' cheese. I've long lamented that to eat healthyand homemade often costs more up-front than eating things which are pre-packaged. Just look at the cost difference between canned veggies and fresh. It costs more to make a simple salad than to eat cans of veggies which can be purchased for under a dollar. This can be very challenging for a large family in a tough economy. I feel jakey's pain, and encourage people to keep sharing ideas on how to eat cheaply and fresh/homemade. Obviously eating fresh/homemade is better for you, better for the environment and tastes MUCH better....but it does cost more.

Go Greek! Make a tzaziki and put some sliced up pork in a flat bread with the yogurt sauce, cukes, onions and tomatoes.