Serious Eats - seriouseats.com

I love polenta lasagna! It's always so satisfying. Layer cooked polenta, tomato sauce, and cheese in a oven safe dish and bake. You can add some sausage, onions and peppers to the sauce if you want to go over the top. I'm sure a google search can provide more specific recipes. It can be a little too heavy for the summer however.

Thanks for these videos (Nightline, late night talkshow segments, etc)! It is much easier to watch them while I read SE than trying to search for them on the internet.

The stadium mustard in Cleveland is the best mustard of all the ballparks!

This show is good in a train wreck sort of way. Giada laying the smackdown was a definite highlight. Unfortunately the FN wants people like these contestants as hosts instead of proven and seasoned chefs. Tushman's comments about being intimidated by a fancy chef were especially irritating.

Don't get me wrong, if they want to have hosts like these it is fine with me, but I wish that wasn't all they had. I DVR Molto Mario the one time it is on a week just because I want a different, non-30 minute, non-quick fix, non-semi homemade cooking show.

I love the donuts at Peter Pan in Greenpoint, especially the glazed sour cream and any with coconut. After reading your description of the Sullivan Street bomboloni I'm hesitant to call them the best donuts in NY, but I think they may be the best "old-school" donuts in the city.

I'm no pita sandwich expert, but Falafel Chula in Williamsburg is great. The deluxe is my favorite and the fries are surprisingly delicious!

Personally, I'd go to the restaurant with the best-tasting food and I'd assume that the best-tasting food would be made by chefs with some sort of connection to that particular cuisine. That connection may come by way of family heritage, travel, study, or any combination of the three. The authenticity of a cuisine obviously is connected to whatever country or region it comes from, but with globalization that direct connection can easily become not-so-direct. Some of the best Chinese food I have had in New York was cooked by Chinese people, but some of the worst Chinese I have had was also cooked by people of that descent. Again, though, for me it comes to taste. If I want to read a book on African American history I'm not going to seek out a historian based on their race. My decision would be based on the quality of the book and the ability of the historian.

whole wheat bread and whole wheat pasta

Feta, blue, or sharp cheddar!

Whole wheat bread, strong horseradish sauce on one slice, good mustard on the other, topped with swiss, tomato, red onion, and maybe a little arugula or watercress. (Breath mint on the side)