Serious Eats - seriouseats.com

The big green ones. But any of them stuffed with garlic or jalapenos are great.

The divorce cakes are excellent

butternut squash lasagne

Hard boiled eggs spoon fed me from the old Greek lady who owned our building on the roof next to the bunny coop. Pop was stationed in Crete, Greece for the Air Force. Actually, Greek food in general is esconced as comfort food for me because of my early childhood.

Warm potato salad with baby octopus

There's a pizza joint here in St. Louis called Pi, they also make fruit pies, har har. Great bar, decent pizza and fantastic salads.

Old Greek Bread

Adding anchovies to the base of a tomato soup makes it rich and complex, and people have a hard time pinning down why, I love it

Dolmades

to shun factory farming whenever possible

Bloody Mary

amuse-bouche: A bite-sized appetizer served in restaurants, highlighting the affectations of the chef, usually complimented by a specific wine. It is employed on menus for the enjoyment of the wait staff. They receive a much needed break in tension as Mid-Western American customers make funny faces and delightful noises while attempting to pronounce it.

It has also been scientifically proven that said customers enjoy food served to them three times more when they have difficulty in pronouncing the dish. Firmly planting the amuse-bouche in restaurant profitability.

I always liked the French term of Pee Pee du Chat, which of course means it smells or tastes of cat urine.