Serious Eats - seriouseats.com

oh my -- given how i'm pretty much obsessed with Gina's almond olive oil cake (and so is everyone who tried it) - i will have to make this. I hope she publishes a cookbook soon - I would absolutely love one!

I'd want to start with a fresh corn with she-crab bisque (from The Hominy Grill in Charleston), followed by some braised short ribs (Jerry's in Soho) and in-season tomatoes with sea-salt, and for dessert, i would want a pumpkin-bread-pudding with chocolate chips. To seal the meal shut, I'd have a cup of lapsang souchong tea and a burnt caramel with sea salt chocolate (from The Chocolate Room in Park Slope).

Hi, i love "maslyata" and grew up on them in Russia - my parents would marinate their own (and pick their own too!). Anyway, "maslyata" don't just mean "buttery ones" - "maslo" in Russian can be used for "butter" or "oil" - you would use "slivochnoye maslo" to describe butter as "slivochnoye" means "of the cream". If you had olive oil, sunflower oil, etc, you would use that word description in front of "maslo". I've always thought that the term Maslyata referred to the slipperiness of the mushroom - its cap is slick and slippery as if it's been oiled. And I think they're that slippery when you find them in the wild. I can always check with my Dad (the master mushroom picker of our family) to see if they're so "oily" in their natural state.

Apple or hazelnut anything. Pies, tarts, apple coffee cake - I have just written up about a spanish apple cake i just made with Calvados. Baked apples or apple butter. I was thinking about trying to make an apple/cardamom flavored creme brulee or an apple sorbet, even though the weather is turning for the colder.

I don't like Sharon's Lemon Sorbet at all - and lemon sorbet happens to be my favorite frozen dessert... so... i don't enjoy haagen daz either - because it tastes more like ice cream than sorbet. Ciao Bella, is really good, I think... But nothing beats making your own at home! It's unparalleled.