Serious Eats - seriouseats.com

I agree with the above - what about the apple sidra??

All interesting responses! Personally, I don't mind sharing recipes that have worked out well for me - I consider it good karma, especially since ones of the reasons why I've been able to progressively improve my cooking skills is from using recipes that others have freely shared, and experimenting with them to see how flavors and textures can be changed to suit my taste.

I can see how some people might want to keep a few secret recipes - ones in the family, or ones that you personally developed that took a lot of time to perfect - but witholding recipe after recipe? That's being a bit stingy. Besides, with everything that's available on the Internet and in cookbooks, it's only a matter of time before somebody who's determined to make the dish will figure out the way.

a mix of the sweet and savory - there has to be at least one thing that goes with maple syrup: pancakes/waffles/french toast with bacon/sausage and eggs

Ribeye ...but most of the time I'm just happy to have steak

The thin crust pizza from Oregano's in Arizona. Lucci's pizza in Pittsburgh. The margherita at Bertucci's is pretty good too.

War and Peas.
Food is serious business

Carbonara!!

In Phoenix, Saigon (for Vietnamese), Cornish Pasty (for some Cornish Pasty), and Angel Sweet (for gelato). Also, can't resist a bit of In-n-Out, for the Neopolitan shake, if not for the burgers & fries

fudgy brownies

Pasta carbonara!

Lakeside BBQ on July 4th: Asian style, complete with yams, fish, and kebabs

Fuddrucker's burgers - but also, burgers topped with pepper jack cheese and a heaping dollop of guacamole