Serious Eats - seriouseats.com

I LOVE catfish. I'm glad NPR led you to give it a try! :) As a good Texan, I don't think there's any better way to cook it than coating it in cornmeal and frying it up, but this sounds wonderful too! I never would have thought to serve it with bok choy!

I love all winter squash recipes (even the sleepy, safe, boring ones), so I can't wait to give this one a try! I haven't cooked kabocha yet, so if I find some I'll give it a whirl! If not, it'll be a good new way to make acorn squash! Thanks!

My absolute favorite is my mom's cornbread dressing. I eat at least two helpings too many and still can't wait for leftovers the net day!! Also, as terrible as I know it is, I LOVE canned cranberry sauce (we just call it "can" since it plops out onto the plate and retains the shape of the inside of the can)!

I also love the sounds of the Boiled Peanut Catalogue! I've got to check this out!

I know I am very much belated commenting on this post, but I made this hot sauce for a couple of parties this weekend, and it was a hit! I made my regular salsa (you know, just tomatoes, onion, garlic, serranos, cilantro, lime juice), but I think people liked the haberno even better! Thanks so much!

Everything sounds so good, but what really got my mouth watering was the Cranberry Sauce with Champagne and Currants and the Pioneer Woman's Sweet Potatoes!

This is too ironic! I just saw sardines at my local grocery store at the fish counter, and I thought "well, I thought those only came in a can." That got me wondering, "what do people do with fresh sardines?" and voila! You post this recipe! Thanks!! It sounds really good!

I hate to be a purist, but I just can't see why a mix for fried chicken is needed. Salt water brine (or buttermilk which requires zero effort at all), and then shake in flour, salt, and pepper and fry. Done. The result is incredible fried chicken with no need for an expensive mix.

Now, I have to admit, the brine in the mix DOES sound incredible, so maybe I'll come off my stubborn high-horse and try it sometime, but for now, I'm sticking to my guns.

I'm a pretty darn conservative girl, and I do love my southern comfort foods. However, I also LOVE trying new cuisines, both at restaurants and in my own kitchen. I'm sure there is some truth behind this article, but plenty of conservatives love fresh veggies, seasonal produce, and ethnic cuisines! I also bet there are plenty of liberals out there that wouldn't touch tofu. Amusing article all the same, though! :)

Nicoise are definitely my favorite, but I'm a sucker for jalapeno-stuffed green olives too!

I wish you had said the result was awful....not worth it...terrible so that I could have washed my hands of it and thought "thank goodness I didn't bother wasting 3 days on something like that." When I read how much time this took, I was with schwerine and funkopolis, but then you had to go and say how good it was. I've never even made a 1 day bolognese, but here I am wanting to make a 3 day bolognese just so I can see how wonderful it is too.

Curiosity might have killed the cat, but this sounds like it could be worth a try. :)

I've been meaning to conquer my fear of anchovies , and this sounds like a great place to start. Also, thanks so much for the advice for meat cooking times! I'm always nervous about that too!

Granted, all of the craft beer drinkers I know DO like The Office. :)