Serious Eats - seriouseats.com

I'm a big fan of Peter Reinhart's bread recipes. As a matter of fact, they're the only one's I use these days. I make the Pain au Levain from Artisan Breads Everyday all the time with great success. The recipe for the starter also came from the same book. The Pain á l'Ancienne is also very good. The 100% whole wheat bread from Peter Reinhart's Whole Grains Breads is very tasty. None of these recipes are difficult. Time consuming, maybe. But, most of that time is resting on the counter time or resting in the refrigerator time. Active time is very minimal. These are not breads you make in a couple of hours.

I've tried a lot of Jim Lahey's no knead bread recipes and I'm not a fan. The bread always has a very gummy texture and doesn't have much taste. And, for me, it usually burns on the bottom.

These are delicious…

http://www.foodandwine.com/recipes/aged-gouda-biscotti-with-walnuts

My go-to recipe for minestrone is the one from Lynne Rossetto Kasper's "The Italian Country Table." Every time I make it I'm amazed that it's made with just water and no stock. Delicious. Don't forget to add the Parmesan cheese rinds. They're almost the best part of the soup once they're cooked.

I've been making sun tea forever and have never had any ill effects. If you listened to everything everyone masquerading as a so called "expert," had to say, you probably wouldn't get out of bed. (I heard on TV last night that beds are really unhealthy places to sleep).

If you don't want to make sun tea, cold brew your tea in the refrigerator. Put the amount of tea bags you want to use (I use 14) in a glass jug with about a half gallon of cold water. Set it in the refrigerator for a day or so until its the color/strength you like, remove the tea bags and enjoy. The food police probably will find something wrong with this method as well.

Caramelized onions, blue cheese and rosemary.

Butterfinger

I don't think people use enough.

Life is too short to eat bland food and to drink cheap booze.

I agree with mcwolfe. Ever since Ruth Reichl took over, the magazine has become more and more unreadable. I used to subscribe but I rarely even look at it anymore, even on the news stand. I'm even thinking about letting my Bon Apetit subscription expire. I get Saveur and Fine Cooking at home and I'll pick up a copy of Eating Well from time to time.