Serious Eats - seriouseats.com

I like to make with "noodles" made from zucchini instead (by slicing them with a mandoline as such). Tossed quickly in the pan with some butter and seasoning, cooked panceta added, loads of parmesan cheese, some olive oil, red pepper flakes and LOTS of cracked pepper. A raw egg yolk is also necessary to emulsify the sauce.

So, zucchini, bacon, parmesan, olive oil, salt and pepper. The flavours just sing! :)

I have a hard time deciding between a Chocolate Souffle and a Chocolate Pot de Creme. Either one could cause me to loose control of my sexual organs at any given moment.

Having a small herb garden in the window of my downtown apartment has quite honestly changed my cooking and refocused me on using farm-fresh and seasonal produce as the BASIS (and not just an occasional "frill") for my food. I'm now looking to buy a plot of land for no reason other than to plant a garden. Your book, as with much of your writing, helped inspire the dream.

The photos attributed to Surveying Master Purveyors, are, in my estimation, worthy of some form of Beef Knighthood. Good golly!! Thank you.

In my view edamame is a super-food. Its versatility (tofu, soy milk, "cheeses", etc..), health benefits, and ability to cross borders of nearly every single influential style of cuisine on the planet, make it something very special. Not to mention the fact that it tastes absolutely delicious just sprinkled with salt; my preferred way to eat 'em. Serious Eats? Indeed!

The fact that Chef David Kinch of Manresa in Los Gatos, CA. was left out of the nominations yet again is a culinary travesty. As many informed and well-travelled epicureans will attest; he is producing some of the very best food in North America --- CONSISTANTLY.