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Patrick's French Bakery in Edina, MN.

I subscribe to different food blogs for different reasons. Some I like the writing and don't care what the food is. Some I love the photos but will never make the recipes. And some I like because I go there, read a post, and head straight to the kitchen to cook. But two of the three categories (writing, photos, recipes) have to be solid.

Oh, and something I don't always do but should -- clean out the fridge before you put the next share in. It helps to prevent things from migrating to the back/bottom and getting slimy.

My in-laws kept passive-aggressively hedging about dinner plans when we moved into our new place. After (we thought) they committed, we bought some very expensive seafood and other ingredients for dinner. The next day we called to confirm the time to find they had gone out of town.

My husband and I alternated calling friends until we found 2 people available to eat $30 worth of seafood that was getting cooked either way. We had a wonderful dinner with them and the food was fantastic. I still sometimes give my mother-in-law grief about it.

Shiraz, please!

Nice response. I also enjoyed this reply at Civil Eats.

Interestingly, the question I remember the most from my state-mandated standardized tests in middle school was a math question that required us to double a chocolate chip cookie recipe. My math teacher mother always used the grocery store and the kitchen as math lessons for us. And we definitely learned about calories in chemistry class.

Adding to what eeels said: Mollie Katzen's Greek Pizza is amazing and delicious. It gets my husband to eat cooked spinach, which he hates.

I've also used it for a cheater strudel. Wrap fruit or vegetable filling up in a nice stack of phyllo sheets, brush with butter (and sprinkle with sugar if sweet), and bake until golden brown. Yum.

Having read an excerpt of The Vegetarian Myth now, I can't see how Keith would disagree with eating less meat. For many people, eating non-factory farmed meat would be cost-prohibitive in large amounts, the alternative being to eat smaller amounts of sustainably-raised meat. He seems to support sustainable farming practices, not a carnivorous diet. But that's just what I got from the first few pages of the book...

I made these last year from the recipe on TheKitchn and loved them! I scraped the filling onto a piece of waxed paper and rolled it into a log, chilled it, then just sliced the log into patties which was really easy.The dipping is a little futzy (I don't use shortening, I just tempered the chocolate using these awesome instructions), but they were great.

But do you mean a "double boiler," not a "double BROILER?"

I found Serious Eats through TheKitchn, my top two. There are other food blogs I love to read, but TheKitchn has the most recipes I actually end up flagging or making.

First off, make sure you're buying firm or extra firm tofu. Soft/silken tofu has other uses, but being dense is not its strength.

ProfessorChaos is right on with draining instructions. You can also freeze it, which will get out tons of moisture, but it also changes the texture of the tofu. Some people like it better, some don't.

Also, make sure to marinate it before you cook it so it can absorb some flavor. If frying, dust cubed tofu with a little cornstarch to get crisp edges. Those are all my secrets to delicious tofu!