Serious Eats - seriouseats.com

I know that this isn't a recipe, I just love slices of crisp, slightly tart apples with slices of extra sharp cheddar cheese on top. It's simple, but it's one of my favorite tastes in the fall.

I agree with therealchiffonade. I give anything a week in the fridge as long as it is fresh when it enters and I am the picture of health. No one is going to publish something that says that, though, because if anything should ever go wrong, they'd be sued for all they're worth.

cheap + simple + delicious = my go-to meal in college
no matter how you make it, egg sandwiches can sometimes be sublime

Amen to mollykate678. She nailed that one.

Snag a seat at the bar. Have some small talk with the bartender and those sitting beside you if you want, but just sit and enjoy the food! It's fun if you just let down your guard.

Pickles and cheese. The snack that we always ate before dinner if we were hungry was Mt. Olive baby dills, sliced in half, with a slice of extra sharp Kraft cheddar cheese on top. Perfection.

I have a fantastic but ridiculously easy recipe that gets "wows" everytime I serve it. It's just a bag of frozen peas, high quality peanuts (the ratio should be 2:1 peas: peanuts) and mayo to hold it together. If you make it at home, the peas are usually thawed before you get to your friends house (or church, in our case, for potluck dinner.) I don't care if it takes no talent or time--it's divine.

My boyfriend and I broke up on Sunday and I got fired first thing Monday morning (probably for spending too much time on this website.) I ate cheese dip and ice cream last night and it helped a lot. :)

I eat huge bowls of pasta when no one is watching.

I attended a party last night that served apple bellinis. They were made with fresh apple puree and prosecco, and I think that they had some mint in them. Unfortunately, I was working the event and could not indulge, but if you have any equipment that could puree apples, I'd give it a shot!

Never. I can't ever be precise because I tend to nibble on my ingredients when I'm cooking, and I'm always throwing in extra "secret ingredients" that may or may not help the dish.

I'm still a fan. There are plenty of other trends that I'm waiting to fizzle out, though, so don't worry...