Serious Eats - seriouseats.com

I feel the same way, and have a new method: I have a whiteboard on my refrigerator door, and I write exactly what's in the fridge. That way, when it's time to cook dinner or just throw together lunch, I know what's there and what needs to be used up. Nothing is forgotten in the back of the fridge.

Sometimes I'll throw aging veggies into a soup that gets pureed, or cut the mold off cheeses and throw them in the food processor with some wine and garlic to make fromage fort.

I keep cooked dishes a week (unless it's fish-- then 3 days max) and freeze something if I know I won't eat it. And most things really do last past their expiration date-- just use your sense of smell.

Hi everyone, I'm Celine. I am a grad student (studying Comp Lit) in Berkeley who probably cooks more than she reads. I have a food blog (like many of you, it seems!): http://purplesnack.blogspot.com. I, too, am sad when no one leaves comments. I read SE religiously, along with at least a dozen other food blogs. I love farmers markets and wish I could afford to shop at them exclusively. I like to make slow-cooked meats, poached eggs, middle eastern/Turkish dishes I grew up with, and basically anything else delicious. I love spicy foods and stinky cheeses. I do not bake.

I also (of course) like to eat, especially my mother's and grandmother's cooking. I love to sample the incredible array of restaurants-- from taco trucks to fine dining-- we have around here. There are a lot of foodies in the Bay Area. If you are one of them, I would love to eat with you :) Leave me a message on my blog if you'd like.

My aunt, who uses Paul Prudhomme's recipe.

Southeastern Asian--Thailand, Vietnam, Singapore: to eat the street food and take a cooking class
Japan: serious sushi
Turkey: the food I grew up that I've never eaten outside outside of my parents' home!

My favorite recipe of all time involves chicken, chicken broth, and a spoonful of flour. Seriously. All you do is flour skinless, bone-in chicken thighs, brown them well (this is key) and add some broth, cover, and simmer about 45 minutes. Try this. I promise. It'll blow your mind.

quinoa & whole wheat bread

bagel cream cheese & lox

crispy and meaty

bacon. just bacon.

gruyere and mustard

crisp

bagel and lox!

Bo's in Lafayette, CA. Also The Brick Pig's House in Oakland, CA