Serious Eats - seriouseats.com

I made these last week; they were delicious! A little on the dry side, but I'm not sure I want my pancake to be moist. Next time I'll either add a little more cider, or just serve with some (maple?) whipped cream.

I've always been afraid to use a blender, food processor, or immersion blender anytime there's a potato involved, because I know if you do that with mashed potatoes, they turn into a plasticky mess. Does the same not hold true with soups? Because if it doesn't, I have a lot of potato soup recipes to try!

I love topping chili with diced avocado and cilantro. Way better than cheese!

I love herbs! They all have their place: sage with squash, parsley in hummus, thyme with mushrooms, oregano with tomatoes, tarragon in salads, cilantro in guacamole, dill with chicken or fish, bay in stocks and soups, basil and rosemary just about anywhere...

I guess mint is the only herb I don't like except when it's combined with chocolate in a dessert. I don't like biting into huge leaves of it (or basil) in Vietnamese food.

Oh, and though this is a spice and not an herb, I really don't like Saigon cinnamon. It tastes like big red and all those other fake-cinnamon candies that make me nauseous! I'll stick to cassia and true cinnamon.

I love both white chocolate and dark chocolate. Milk chocolate doesn't interest me too much.

For all those people who either don't like white chocolate, or say that it's "not chocolate," be aware that there are two different things out there called "white chocolate." Nestle's "premiere white morsels" and many other things masquerading as white chocolate contain NO cocoa butter; they use a cheaper fat substitute. Real white chocolate must contain only cocoa butter as its fat. Make sure you're buying real white chocolate and you may feel differently about it.

I just made this, and it was great, though I have some mixed feelings. I could definitely taste the avocado in the cake (unlike some other commenters), but I like avocado so that's fine. I loved the icing, too. But, I think the cake could be more chocolaty; I think if I make it again I would up the cocoa powder to 1/2 cup (8 tablespoons) or more, or maybe replace some of the water with chocolate soymilk. It was however very moist and had a good texture.

This recipe is called "green caesar salad" and in the pictures, it looks like there's something green in the dressing, and you called this a "spinach-laden" recipe, but there's nothing green mentioned in the recipe. Was there supposed to be spinach pureed into the dressing?

That said, caesar salad has also made me into an anchovy convert! I'm always struggling to find the right balance and have it not taste too fishy, but really, I'm starting to like when it tastes fishy.