Serious Eats - seriouseats.com

This works very well with nonfat greek yogurt too. In fact it is even better when mixing sour cream and yogurt.

I'm cheating a bit here, I have a pellet smoker/grill so I am currently using hickory pellets!

I LOVE MY TRAEGER!!

Wow - I have had this argument with myself for a long time. Here is my list (in order):

Giada
Nigella
Marcela Valladolid (Mexican Made Easy)
Ingrid Hoffman
Aida

And I can't believe that none of the ladies mentioned Alton Brown?

I recommend a 2 zone fire - hot over the coals and then indirect (off the coals). Get your first char of the crust over the coals, then flip it over the indirect side of the grill, put on your toppings and then cover.

I have heard of homemade tahini paste made by blending sesame seeds - has anyone tried this?

I use the modified Julia Child method of tempering the raw eggin shell in the boiling water for 8-10 seconds each. This really helps keep the eggs in a tight bundle. I also use only jumbo eggs when poaching. They are so much better!

Here is an Oregonian praising all that is BEAVER. They have the best honey mustard and their prepared horesradish is to die for!

My favorite way to deal with habaneros is to smoke them. No - not in a pipe, but I put them right on my charcoal grill with just a little bit of heat and let them dry up. I then don the paper mask and gloves and put them through my spice grinder and go to it. This powder is wonderful, it flavors chilli, jambalaya, tacos, you name it - I have even put a pinch in a batch of brownies - it is really good with great habanero flavor but watch it - a little goes a long long way. I filled a small film container and it lasted me several months. Do not do this without a paper mask - it will take more than your breath away! If you don't have a charcaol grill I'm sure you could make up a makeshift smoker in your oven with the temp set at 200 or less.