Serious Eats - seriouseats.com

I used this recipe for my annual chrisma-anukah party and they came out amazing.... the cheesecloth helped make it so much drier so they got nice and crispy

once we got the oil up the right temp (we used a giant brazier instead of the dutch oven I usually use to fry bc the brisket was occupying it) they were fast and easy to fry... we could fit up to 9 at a time!

filet is my absolute fav.... been trying to get full tenderloins and cut them down myself lately

i just did a tasting of 8 hoboken sandwiches
http://carlastastytreats.blogspot.com/2011/08/hoboken-sandwich-tour.html

my favorites were the Piccolo's Cheese Steak and Park & Sixth namesake

if you aren't up for making your own recipes there are some pre-made glass bottles that have recipes already on them
amazon link

its hard to say which cut isn't my favorite! though steak isn't exactly like pizza there are a few in my life that I wish I hadn't

wilma is right on..... beer bread is amazing! and don't be shy about adding scallions or cheese or bacon or anything else to it

requested for the 3rd year in a row from the "in-laws" in fact I was told don't worry about bringing anything else just bring lots and lots of this!

pasta dishes are always great for vegetarians as well as good for the wallet

if you have a bunch of big latte type mugs (MUST BE OVEN SAFE!) you can even make individual pasta bakes which means that meat-eater can get a splash of pancetta or bacon while veggies stick to the basics here is http://carlastastytreats.blogspot.com/2011/03/video-post-flexitarian-pasta-bakes.html to my blog w some ideas for that

also you can check out some other things I have done - stuffed portobella mushroom caps (some w/ and some w/o chicken sausage in the stuffing), pot pies (again some w chicken and others just vegetables)

risotto isn't really no-work but if you had it ready just about when they were coming you could stick it in the oven to stay warm for a bit... maybe have some nice seasonal asparagus or peas in it

I love it - it helps me make better choices even when I do want to splurge (hmmm... cookie, chocolate croissant or a giant coffee drink?) seeing those numbers makes it very real as to what I am about to eat. I don't see how this is so difficult to calculate and its not like its going to require teams and teams of food scientist - you do on a website put in all your ingredients and then divide by the number of servings.

not to mention at this time the rule only applies to stores with more than 20 locations... lets not pretend these are small mom and pop shops operating on a "shoe-string" budget

chicken thighs seared then baked w a bunch of peppers, onions, mushrooms, chipotle, cilantro chili powder etc and left over dips from a party.... bean dip as the base and cilantro sour cream as the "sauce"

i think the other commenters have it pretty much covered:

the good - awesome veggies, different veggies, forced healthy meals (or they go bad), fresh from the farm, help support local farmers

the bad - not always a lot of variety, can have bad yield bc of weather/pests/animals, no picking what you like, not much cheaper than the normal farmers market

another issue I have with my CSA is its based on Stay at home Mother hours...which means that when I get home at 6 pm from working all day all that is left is the nasty smushed share that has been sitting in the sun for 8 hrs

I started a food blog so that I would be forced to eat meals that I would be proud posting.... makes you feel bad if you eat something really processed and nasty!

brined and trussed..... it was the first way I made a chicken and I nothing else compares