Serious Eats - seriouseats.com

Not only is this recipe terrible - it's not even original! She just added pearls to her already horrible "Life's a beach" cake. Right down to the blue store-bought frosting:

http://www.foodnetwork.com/recipes/sandra-lee/lifes-a-beach-cake-recipe/index.html

@therealchiffonade Oh man. Just living next to BYU I run into so many food faux-pas that they've seriously lost their entertainment value. It actually hurts my heart to witness it.

From "You're looking for what?? Matzo? You mean.. Mot-sah-rAAla? I think we only carry yellow cheese and white cheese."

To the "Brigham's Delight" Dessert: whole graham-crackers, topped with uncut cubes of jello, covered in peanuts and chocolate. Served in a decorative curl of iceberg lettuce.

Or the almost-sneering "Oh wow. You are SOOOO FANCY" every time I bring something with more than 2 homemade ingredients to a dinner party.

But, not to denigrate. I'm just so happy that some real restaurants and cropping up now. Revolucion!

@italiancupcake that's it! Thank you so much!

*Ahem*

Which style guide, that is to say.

Unfortunately in Utah it is too snowy to break out the grill. I seared the pork loin, then cubed them, pierced them, and finished them off in the broiler. Not exactly a summer BBQ, but I think I got the jist of it. Not bad! Thanks!

I grew up on soybeans. My Dad has been on a soy-bean promoting rampage since 1970. Unfortunately, I always hated them back then because he would literally buy 50 lbs. bags of live-stock grade soy and force my mom to put it in everything from birthday cakes to breakfast waffles. I've since discovered that soy can actually enhance a recipe appropriately, but you're not going to fool anyone by trying to "sneak it in" inconspicuously.

This looks amazing, but I've got a freezer full of tilapia. Do you think that'll fly or should I hold off until I get trout?

I get where you're coming from, but can you really not be satisfied by a gooey peach cobbler or an extra-tart key lime pie?!

Mix a couple of ounces of cheap ground cinnamon with a dollop of applesauce -- it makes a delicious-smelling dough for cookie cut out decorations. Just cookie-cut them and let them dry on wax paper. Although technically edible, they are more for smelling and looking nice than eating.

Made this last night - SO good! It was just the right protein/sctarch/homecooking blend that I needed to get me through my term paper. I don't honestly know how to "properly" poach and egg, but I seemed to have good results with the ladle-method. Even my runny-egg-phobic husband said he like the bite he had of mine ...though he asked for his own fried instead of poached. Oh well. Thanks!

Anyone up for the 1000 pasta gram challenge?

@southern_bella:

First comment rings true. I'd like to second that-

olive oil, parsley, garlic, red pepper flakes and plenty of parmigiano regiano. YUM!

My hubby lived in Italy for a while, and if it were up to him we would make this 4 to 5 nights a week. It's caled "Ailo oilo peperonicco" (garlic, oil and pepper!)