Serious Eats - seriouseats.com

Oh gorgeous, I have so many favorites. If it's aged well and from a good cow, I do love a filet. Too often they aretastelyess, though. A ribeye is reliably good. But I also dig the chewiness of skirt or flatiron steak. I'm complicated.

I make a buttery rich oyster dressing that I want to eat for my last meal. It's that delicious. And goodness it's decadent. My second favorite is golden caramelized Brussels sprouts with lardons. Gracious.

I'm a big time planner. Usually I pick out recipes for 5 nights of the week (the other two we go out or eat leftovers) and make a grocery list Saturday morning and then grocery shop that afternoon (don't even get me started on my elaborately organized grocery lists). Then I make my "menu" for the week--weighing what needs to be cooked/will go bad fastest and go from there. Since my husband and I work full-time and I get home a couple of hours before him (and I am the cook in the family, he's the cleaner), it's a great comfort to come home in the evening and know both what I'm making, how much preparation is involved, and that I have all of the ingredients. As far as what recipes I choose, it's usually a mix of old favorites, things that have caught my eye in magazines, and one from a cookbook I'm working through. Sometimes when I'm feeling really uncreative I'll pick all 5 recipes from that month's Cooking Light or Gourmet.