Serious Eats - seriouseats.com

This is boring, so I have some suggestions: Melt some butter in the empty pan you used to cook the pasta in (switch to angel hair), press a garlic clove into the butter; add sliced mushrooms and some green onions (or white), and grind some pepper in. You can also add all those ingredients to a frying pan and saute them or just carmelize the mush/onion mix. When the sauce is ready, add it to the pasta w/a tbl. of olive oil to relieve stickiness. Salt to taste and add some grated cheese, your choice, to the top...and voila. Easy, inexpensive, and MUCH tastier.

How about cheesecake? Everyone loves it, and there are 500 ways to make it. I made a strawberry cheesecake yesterday for Hunter's Thanksgiving, and it's all gone.

http://weblogs.baltimoresun.com/entertainment/dining/reviews/blog/2008/06/top_ten_crab_houses.html

I forgot the link. Sorry about that; I was getting excited thinking about the crabs!

Rotini with sliced mushrooms and onions, lightly sauteed in olive oil, mixed with parmesan and a blend of other Italian cheeses, ground black pepper and pesto. My family loves it, and it's so easy to make. When I have it, I throw some sausage in there too, summer sausage actually works great.

Yes, I'm from MD, and Old Bay is the best! I use it in our omelets, on our fries, on corn on the cob, in chicken divan...and of course, in any type of seafood. Our crabcakes are the best because of the Old Bay. I wouldn't eat one anywhere else anymore because that's the missing ingredient.