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My eyes went straight to the Pumpkin Pie Brulee. Yum!!

Probably picholine or kalamata. But there's also nicoise, cerignola, ligurian...

Another homesick Atlantan here -- I'm in Sacramento, and while the urban farm scene is huge here, there doesn't seem to be as much ethnic diversity as in Atlanta. I miss Buford Highway.
But we do have Michael Tuohy!

I found this article by Michael Ruhlman on butter-poaching...
http://blog.ruhlman.com/ruhlmancom/2009/09/butter-poached-lobster-pork-belly-with-clams.html

...and this one from Ripert with a mustard-tarragon sauce
http://online.wsj.com/article/SB118375568129659493.html

Maybe you could combine them? Good luck!

That's crazy! I hope you refused to share, and that you enjoy your tart tonight with a nice dessert wine!

Wild Iris in Brentwood is good. The Germantown Cafe and Monell's in Germantown are both great, too. (Monell's might have a second location in Franklin, but I haven't been there in a while.) And the Loveless Cafe is worth a trip for their blackberry jam alone.

I'm generally a good baker, but one 4th of July I was trying to make a pineapple-chile cheesecake. I got rushed and distracted and instead of 2 TEASPOONS of chile-in-adobo, I put in 2 heaping tablespoons.

Luckily, my family likes the hot stuff, and they thought it was great. I, however, was mortified.

With fresh lemons, simple syrup and raspberries!

I'm with Jerzee -- don't tease us like that and then not give up the recipe!!

Another vote for sage/brown butter, but I add toasted hazelnuts and parm-reggiano on top. If I'm feeling healty, I do half butter-half Smart Balance.

I just bought a Martha 5qt enameled cast iron pot - oval, and I love it so far. Granted, I've only braised short ribs and made Jamie Oliver's chicken in milk so far, but it seems fine. And was only $50.

Serenbe is gorgeous, and Hilary White is a fantastic chef. I'm a little worried to see all the new development, but at least they're trying to keep it green. I highly recommend it for a weekend away.

It's a Southern thing - and yes, glass (or plastic, I guess) bottles are best. Whole salted, peanuts were my favorite, and I'd dump about a handful into the bottle. I'd just set out a bowl of peanuts and let your guests decide how much to add. Oh, it's best if the coke is ICE COLD.

I used to do this with Orange Nehi, too!