Serious Eats - seriouseats.com

Thanks everybody! As someone mentioned above, I went looking for other SE: Talk on the same topic...between the two I think we'll be well on our way! Grazie mille!

I'm really interested in the brining...what type of ratios do you use? I'd love to give this a try soon! I've never brined greens before, so I'm really curious .

Looking at the stuffing recipes, I gotta say the cornbread, bacon and pecan recipe sounds really tasty!

I second the cacio e pepe! Second vote = arancini in Sicily! I think that counts as cucina povera...

I always buy my pizza dough from the local pizza shop. $1 gets me the premade dough that comes out to a nice 12" thin crust pizza. I'll gladly keep paying that dollar for quality and convenience.

Also, I grilled my first pizza today on the Weber! Worked out quite well, nice and crispy, bbq chicken style pizza with blue cheese. Nice to have the option when you are firing up the grill. Right on the grill, flip it and add sauce/condiments.

I'm a fan of using top ramen noodles as my carb for stirfry. Quick, cheap and a nice change of pace from the usual rice.

Cornbread-sausage and apple stuffing! I'm going to pitch it to mother tomorrow!