Serious Eats - seriouseats.com

Still the old standby bagels. The stuff in the Midwest just ain't the same!

Cherry pit ice cream and freshly grilled skirt steak!

I miss my grandmother's jams and jellies. I'd probably take a stab at some of the more interesting kinds, maybe quince or blood orange. I never did get a chance to make my own salsa, so perhaps that as well.

A mishap while grilling pizza didn't have quite the best dough. Part of it maaay have slipped through the grate, much to the amusement of people there. However, the remainders were at least sort of tasty after the fact.

When learning to grill for the first time I picked sausages, but wasn't used to grilling so they ended up charred but raw inside. Sadness. Since both these, I've gotten much better cooking, at least. And provided some amusing memories to boot.

Amish friendship bread with extra cinnamon!

Making taffy without a candy thermometer is probably mine. I ended up with a very colorful but dense paperweight.

The first time we had shabu shabu with some friends at home.

He is the one who taught me the parmesean trick, and along with Jamie Oliver, taught me the best cooking revolves around simplicity and taste. Two easy non-complicated things on their own, but easy to screw up.

Hand-made sicilian braciole, stuffed with pine nuts and pesto.