Serious Eats - seriouseats.com

I love the Candy Blog at http://www.typetive.com/candyblog/, because I love candy.

PWC and Smitten Kitchen are also solid favorites around these parts. I've made PW's rosemary onion rolls twice already and am already looking for excuses to make 'em again.

Because it is delicious. And because it makes almost everything else delicious, too.

I love Tessaro's. Since moving out of the city and into the suburbs, I don't get to go there nearly enough, but it's comforting to know it's there.

Like joeqboo, I always look at the whole menu, and then always order a burger with creamy blue cheese. And a side of broccoli and cauliflower, so that I can feel somewhat virtuous.

I made a batch of limoncello last year that turned out incredibly well - so well that my Italian uncle demanded the recipe and wouldn't leave me alone until I gave it to him.

The ingredients were lemon peel, simple syrup, and 100 proof Smirnoff. I let the peels soak in the first bottle of vodka for 40 days, added the simple syrup and another bottle of vodka, and waited 40 more days. I also found that simply peeling the lemons was sufficient - I didn't want to strain little bits of zested lemon peel out of the final product.

The recipe I used takes a little more time, but it's seriously delicious.

Something with artichoke hearts, which I love. And not necessarily spinach-and-artichoke-with-cheese-and-mayo like so many bad restaurant appetizers. Maybe some chicken, red peppers, pesto...now I'm getting hungry. :)

I made limoncello for Thanksgiving last year. It was insanely easy and the end result completely kicked Danny Devito's ass.

Cheese and mayo. Though cheese and apple butter (on crusty bread) is good, too.

The kind that my seriously kick-ass fiance cooks for me. :)

One restaurant here in Pittsburgh makes a "chocolate-caramel candy bar" dessert that is INSANELY GOOD.

But I also like the homemade caramel fudge that a co-worker brought to our festive holiday gift exchange. Yum yum yum.

Cochinillo (flattened, roasted suckling pig) in Segovia, Spain. The award-winning chef (seriously - he had medals) cut it with a plate, to demonstrate how tender it was.

Either that, or the first time the Future Husband cooked me bacon. Mostly because he cooked it for me, mind you.

Chocolate. Anything chocolate. I still have a weakness for it, to this day.

Another durian person here. My vegan friend at work came back from NY with a whole durian and brought some in for us to try. I only had a little bit, but that was more than enough.

Ours wasn't so bad...okay, the smell was bad, but the taste was equal parts onion and melon. Not overwhelmingly horrible.

Things I always use: sugar, flour, butter, yeast. I bake like crazy and have a boyfriend who makes the world's best pizza dough.

Things I never use: salad greens (I hate salad and hate getting lettuce in my CSA box), sometimes eggs (I can't eat plain cooked eggs), and the occasional dairy product. I think I have some ancient Greek yogurt in there, still.