I absolutely fail to understand how this is not on this list. It is fantastic.

I thought @SeriousRecipes was supposed to tweet all of the recipes that appeared on the site. There are 16 recipes or collections in this list, but @SeriousRecipes tweeted just four of them.

@StickyPaul: I saw some of your wings on here in Photograzing, so clearly things are going well as far as Serious Eaters go. Either you really got your act together or that show was edited bizarrely. Given the amount of sauce in the street, I'm guessing it's the former, which is better news. (You really told the Time guy to lick the sauce off the street? Tore Kenji's review off the wall?)

It was…a strange hour of television.

Yeah, I don't think that three cloves would give you one tablespoon, even if you ground them up like you do for pumpkin pie. I think it should be cloves of garlic too. :-)

@Walrus: Just curious, but what specific way have they ruined their sites? (i.e., what should SE be avoiding?)

Kenji:

I understand that, but after reading the article, I wouldn't have clicked through to the recipe (and if you read an article on SE, you now always have to click through to a separate recipe page) because so much seemed to depend on this vegetable that's not for sale around here.

I get the reasoning for the separate recipe pages, but a few lines about substitutions in the article page would have made me much more interested in clicking through.

(On the plus side: the note about leftovers turning olive drab was very much appreciated. I was thinking of making this for a friend, but those things usually get made a day ahead, so that helped tremendously.)

@Jacqueline: "I think the more productive approach is to find and use what's unique and fun to your area instead of waxing dramatic."

From Kenji's article:

I blanch my asparagus in a big pot of boiling water just until it's tender, then I puree it along with a big handful of sauteed ramps. In this case, I happened to have a bunch of ramps that my sister had sent me from her backyard […].

I could have simply blanched the ramps along with the asparagus, but I love the flavor of ramps sauteed in butter, and it adds an extra dimension to the finished soup.

I live in a town of about 15,000 people. We have farmer's markets all summer, farms all around town, and are 30 minutes from the state capital. I'm 45 years old. I have never in my life, to my knowledge, seen ramps for sale or on a menu. Leeks, lots of onions, garlic (though not green garlic around here unless you grow it), but no ramps.

While I'm glad to learn that there are substitutions in the actual recipe, none of the text Kenji wrote either implies that those substitutions are available, or that the soup would be tasty without them. Until I started reading SE, I didn't even know what a ramp was. I would never have looked in the recipe for substitutions because until recently, I didn't know they were a form of allium. For all I knew they were carrots or greens.

I'm joining the criticism because it seems like every featured recipe includes an ingredient that most of us can't get and aren't familiar with, and it's just assumed that we'll know what to substitute or that the recipe might be any good if we can't get this mystery ingredient. The ramp mania assumes knowledge or availability that just isn't so.

I was confused about only using 1/4 of the sausage until I realized this makes four pizzas. So, next logical question:

Can we store the par-fried crusts in the fridge or elsewhere and use them over the next few days, or do we have to use them all immediately? Four tasty crusts I can use over four days is a good thing; four crusts I have to use immediately is no favor unless I'm hosting people, which would require me to come out from under my bridge.

This recipe is very bold.

I know I'm late to this party, but…isn't there supposed to be a recipe on this page?

Kenji: I make your Cook's Illustrated recipe for this at least once a month, so I immediately noticed the main difference: the original was thinned after blending with 2 cups of chicken stock.

That's not gonna work for a vegan recipe, of course, but I was surprised to see no additional liquid, either water or vegetable stock. Isn't the resulting soup kind of thick and pasty?

For all we know, she takes one bite of everything she eats on-screen and lives off steamed broccoli and grilled fish the rest of the time.

Deen said this week that she says "all things in moderation, y'all," but has she ever shown this? I've seen Deen defenders say things to the effect of "she never said this kind of food was all you should eat."

To that, I say, "OK, when did she eat anything else? When did she show anything else?" In 500+ hours of cooking on TV that she's done in the past decade, how much of it was stuff you could eat every day and how much was stuff you should only eat occasionally, "in moderation?"

Actions speak louder than words, and Paula Deen's actions as the only Food Network chef with a built-in deep fryer on her island have said "I eat this every day and I'm just fine, y'all." If she doesn't eat it every day, she'd be disingenuous. If she does and she's known she's not fine, for three full years, and waited to say anything until she could profit from it?

Why should we believe anything she says now?