Serious Eats - seriouseats.com

Well, don't feel too bad about the loss to Davidson since G-town was never going to make it past Wisconsin to the Elite 8 anyway....

I am a vegetarian and will pretty much eat anything that does not have meat (or meat stock) in it. There is not a vegetable out there that I don't like. I eat a large quantity of legumes and whole grains but rarely pasta.

I can't give you any specific recipes that I like but I especially enjoy cooking Indian foods. I just love the spice combinations that are used, so yummy. I also eat more eggs than I ever have in my life. They are such a healthy way for vegetarians to get their protein and so fast, easy, and versatile.

ps I also really enjoy Anthony Bourdain. I find him completely entertaining and everyone is entitled to their opinion. Plus, he is the one that has to eat the testicles, not me.

Bread... as in stuffing, dressing or whatever you want to call it. It is truly the only soggy thing that engages my gag reflex.

Soup in general is my comfort food. Those that come to mind are pea soup, chili, miso, or minestrone.

I pretty much stick to Wheat Chex with plain unsweetend soymilk. Add ons are whatever I have around but include bananas, peaches, walnuts, raisins...

Find a recipe for the Middle Eastern style versus the Greek style. They are nice and lemony rather than dripping with olive oil. I am at work and don't have access to my recipes...sorry. My wife is half Syrian; I learned to make them from her aunt when she was visiting many years ago. She lined the bottom of the pot with thick slices of potato. I believe this was to "tame" the boiling so as not to disrupt the dolmades and bust them up. And make sure you you weigh them down with a plate and brick.

What we learned from making dolmades, if it's similar to the dolmas you're making, is cooking the rice at least half way. The first time we made them, there was no way of knowing how cooked the rice was - we had a recipe that didn't specify.

Also, it's easier to set a plate that's large enough in circumference to weigh those suckers down and keep them in place when you're cooking them, but small enough that it fits inside.

We haven't made then in a year or so, so it's somewhat of a distant memory...

Tangy Roasted Beet Salad. This is a great salad that combines roasted beets with a dressing of lemon juice, cumin and paprika. You can serve it warm or room temperature. I'm actually making this as one of my sides for Easter tomorrow!

I love borscht!! It is by far my favorite beet recipe. There are tons of recipes out there, some with meat and some without. I recommend finding one that uses fresh beets and tons of fresh dill. Since writing this recipe, I have changed my feelings about how to prep the beets (grate them!), and you can use way more fresh dill and a bit more red wine vinegar than I've listed here - but it could be a start.

Also I made the beet and cheddar risotto from Food and Wine for the first time yesterday, and it was quite good. You could sub any other dark leafy for the beet greens if your greengrocer doesn't leave them attached.

Quick beet update: I made the beet salad. I roasted the beets (as you all recommended), and made a citrus viniagrette (with lemon and orange). The salad consisted of romaine, cucumber, red onion, cherry tomatoes, goat cheese, hazlenuts, beets, and the citrus dressing. My husband even liked it (and all he had to say about beets prior to this was "eeww). Thank you all for your help.