Serious Eats - seriouseats.com

PW's sweet potatoes are incredible!

Made them and they came out very cake-y. Why?

From MA: I've gotta go with Apples, especially Honey Crisps.

Sweet corn ice cream with fresh blueberry compote.

We call it "eggs with a hole in it", which is definitely a misnomer.

Here's the link to the recipe i used, upon recommondations from others:

http://www.napastyle.com/recipe/recipe.jsp?productId=2273

Ingredients

Serves: Yield: about 4 cups

1 gallon whole milk
1 quart buttermilk
Instant-read or candy thermometer
Cheesecloth or clean muslin, rinsed
Directions
Arrange 6 or more layers of cheesecloth in a colander in the sink. Use a wide surface area so that the curds will cool down quickly.

In a large nonreactive saucepan, pour milk and buttermilk. Heat over high heat and stir with a rubber spatula, making sure to cover the whole bottom of the pan. Stir occasionally until the mixture is warm, then stop stirring. As milk heats, the curds will begin to rise and clump on the surface. As they begin to form, take the spatula and gently scrape the bottom of the pan to release any curds from the bottom. Be careful, the curds will scorch easily.

When milk reaches 175°F, the curds and whey separate. The whey looks like skim milk versus a mass of thick white curds. Immediately remove from heat. Working from the side of the pot, ladle whey through through prepared cheesecloth. Go slowly so as not to break up curds. Finally, ladle all of the curds into the cloth. Lift the sides of the cloth to let the liquid drain.You can pick up the corners and tie them over a faucet to continue to drain. Resist the temptation to press on curds.You will only lose solids through the cloth. Discard the whey and pack the cheese into sealed containers. Refrigerate and use within 1 week.

I no longer eat meat, but one of my favorite meals from childhood was Russian Cabbage Pie--homemade pie crust filled with cream cheese, ground beef, sauteed cabbage and cheese on top.

I tried this with not so good results. The eggs were a bit toward the hard-cooked side, and the whites were all over the place. I tried this method twice with no success. Finally I went to CI and have been using their tried-and-true method...gently ease each egg into salted, vinegared boiling water, turn the water off, cover off heat for exactly 4 minutes. Eggs have been perfect each time.

Mine was when my dad announced he was not going to be in the movie business any more (he owned several dollar movie houses back in the pre-vcr days), and instead was going to become a Taco Bell franchisee.

Sorry dad, free tacos do not equal free movie passes!

Panini with smoked mozzerella, roasted eggplant, roasted onions, roasted zuchinni and cilantro-walnut pesto.

Ginger with meyer lemon filling
Chocolate with blood orange filling

I second the chocolate with salted caramel filling

Spicy V8 rocks.

Chocolate icebox cake!