Serious Eats - seriouseats.com

please stop saying "sack".

I love Pocket Coffee! I've never seen it in the US though, just the Trader Joe's knockoff (and decidedly less desirable) version.

@Dyeat - have you seen Pocket Coffee in US stores?! if so, I'd love to know where...it's probably cheaper to buy a hefty supply here than to fly to Italy for my fix :)

There was an episode of the Odd Couple where Felix and Oscar go to a radical weight loss clinic and they can have "anything they want" for dessert. The waiter brings them empty plates and tells them to imagine they are eating baked alaska or pie or whatever it is they ordered. Sounded silly then...sounds just as silly now.

for the love of all that is holy...please post the recipe for this!!!!

I might be splitting hairs here, but how are meatballs "almost meatless"? Especially those made with ground lamb? Maybe I'm missing the concept of this book.

These sound great! However, I need clarification on one ingredient listed in the recipe. 1 tablespoon of butter is 1/2 ounce, but the recipe reads "1 tablespoon (28 grams/1 ounce) unsalted butter, slightly softened".

So, is it 1 tablespoon (1/2 ounce) of butter or 2 tablespoons (1 ounce) of butter?

For me, that photo is the ultimate in food porn.

One more thing...this style, in one version or another, is served at about 4 other establishments in Altoona - all square, with thick crusts and a single slice of pepperoni on each square. Most others use the more traditional "pizza cheese" blends rather than American cheese.

I'm with you, eatnutmeg. I'm so sick of Starbucks mucking up the industry with their crap. They have convinced consumers that coffee has to taste bitter and cost $5+ to be good. Ordering coffee shouldn't require a translator. And if you add pumps of syrup, loads of milk, whipped cream and drizzles of caramel or hot fudge, you should call it what it is - a milkshake.

Italy is our only safe haven - where Starbucks clearly realizes they are way out of their league and hasn't grown the cajones to open a store.

We should use this as our opportunity to reconnect with good independent coffeehouses and roasters.

To clarify - I saw the product, not Kornet Pizza, in Florence. They called them "Pizza Cono" and could be found in just about every little snack shop or hotel happy hour buffet.

KitchenAid is the best! I'll never buy another brand stand mixer.

My husband and I were at a fancy schmancy steakhouse. The table next to us was occupied by a couple with their two young sons. It was obviously a tense situation for the parents - they seemed a bit concerned that the boys might have a complete meltdown at some point during the meal and were constantly reminding them to mind their manners and behave.

The boys were doing quite well...and then the entrees came. At the top of his lungs, the younger boy (who was dining on Steak Frites) exclaimed, "The fries taste gooder if you dip them in Sprite!"

In a recent issue of Cook's Illustrated, they published an article and recipe for Apple Galette. The crust uses a combination of all purpose flour and Wondra - the stuff you usually use to make gravy. I was skeptical that such a minor change would make a difference, but I have made this recipe 4 times in the last 10 days and it is amazing. I've only done it as an open-face, rustic style tart, but I plan on trying it in a proper pie pan next.