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Rumple Minze.

Toss-up between latkes and matzo ball soup. Depends how I feel.

Pan-frying/sauteeing in cast iron. Maybe not everything I cook involves doing that, but it's darn close.

Chocolate chip cookies using a mix of regular white chocolate and mini semisweet chocolate chips.

Should you keep the fish on ice or in the fridge while the marinade is working, or is it ok to leave it at room temp (on the counter), since it's just for a half hour or so? Does the temp affect the acid at all?

These also have a weird kind of candy(?) shell around the filling that added an odd sort of crunch.

The original Milanos are better.

Lately, my go-to comfort dinner (when I have the ingredients) has been a version made with some barbecue sauced pulled pork inside between two slices of cheese so it will stay together. It's gooey, and messy, and meaty, and wonderful in a vaguely horrible manner. Or possibly the other way around.

Kenji, I don't remember you addressing this before, so could you talk more (here or in another article) about carryover heat?

That thick steaks continue to rise in temperature even after being removed from the pan.

I don't understand how this can possibly happen-- you've removed the meat from the source of heat, so where is the energy coming from? The best I can figure is that a bit of the extra heat in the outer edges of the meat radiates inward instead of outward, increasing the temp in the center slightly, but for a steak, which is relatively thin compared to a roast, I can't imagine it making much difference. Especially one that you've been flipping over and over as described, specifically to even out the heat distribution!

I don't go for these fancy new-fangled modern casseroles. Back in my day, we cooked a potato in a pot and we liked it!

I have to admit I've never been to a bakery that really knocked my socks off. Some of them had good things, but I just never felt that... whatever it is that impresses people so much.

That's easy-- my mother's latkes, smothered in applesauce and sour cream.

I was a big fan of the limited edition Elvis special Peanut Butter Cups, with a layer of banana flavored filling next to the peanut butter.

My strongest memory is not one of exceptional food, but one of repetition-- I ate lunch for several months running out of a hot dog cart near one of my first real jobs. It was pretty average, but I can still remember it clearly today.