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From Serious Eats

Cook the Book: ''Wichcraft'

Lobster, handmade lemon-mayo, avocado, and a sprinkling of bacon lardon - all on a fresh croissant, please!

HeyCarl at 2:33PM on 04/10/09

From Serious Eats

Cook the Book: 'Ten'

Regularly waiting 3+ hours at the American Flatbread factory/restaurant to eat fresh delicious pizza. With an hour drive each way. We lurves us this pie.

HeyCarl at 1:34PM on 03/27/09

From Serious Eats

Seriously Delicious Super Bowl Party Giveaway: La Frieda Black Label Burgers

My burgers must come from a cow
not turkey nor tofu or sow
it should be grass-fed
center perfectly red
topped with cheddar and bacon - oh wow!

HeyCarl at 9:57AM on 01/27/09

From Serious Eats

Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket

Tasty Bar-b-que
dripping sauce lick fingers yum
get in my belly!

HeyCarl at 2:59PM on 01/26/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

croque monsieur!
(Side of frites avec garlic aioli, please.)

HeyCarl at 1:24PM on 01/02/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates

chocolate lava cake!

HeyCarl at 10:39AM on 12/19/08

From Serious Eats

Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'

grilled cheddar and bacon sandwiches with tomato soup!

HeyCarl at 10:17AM on 12/19/08

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

Perfect mashed potatoes with perfect gravy!

HeyCarl at 9:51AM on 11/21/08

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

Today I'm into the pumpkin cheescake!

HeyCarl at 2:22PM on 11/19/08

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

Brined Turkey, baby! (Ok, the stuffing muffins look pretty excellent too.)

HeyCarl at 2:58PM on 11/18/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

I am always asked to bring scalloped potatoes and pie.

HeyCarl at 3:00PM on 11/11/08

From Serious Eats

Cook the Book: 'The Cook's Country Cookbook'

Big old crockpot full of chili!

HeyCarl at 8:55AM on 10/23/08

From Serious Eats

Cook the Book: 'Fat'

Egg fried in bacon fat, served on cheddar-covered english muffin, with bacon of course!

HeyCarl at 1:08PM on 10/16/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

The Sluggo Sandwich - basically fried egg, bacon, mayo, & american cheese on untoasted white bread. A gooey gloppy glorious mess. After that I wasn't allowed to invent things in the kitchen anymore. (At least until I got my own kitchen.)

HeyCarl at 1:22PM on 09/30/08

From Serious Eats

Cook the Book: 'Summer on a Plate'

I would have to say Michael Ruhlman really got me to take cooking to the next level.

HeyCarl at 12:51PM on 07/23/08

From Serious Eats

Cook the Book: New South Grilling

Dad kicked it old school - vodka martinis.

HeyCarl at 11:02AM on 06/12/08

From Serious Eats

Cook the Book: The Splendid Table's How to Eat Supper

Michael Ruhlman:

Tell the truth - how many times have you had to slap Bourdain around?"

or Anthony Bourdain:

"How do you resist shaving Ruhlman's head ala Season 2 Top Chef?"

HeyCarl at 2:15PM on 06/09/08

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

worchestershire sauce, kosher salt, and cracked black pepper!

HeyCarl at 3:49PM on 05/22/08

From Serious Eats

Cook the Book: Wine Bar Food

eggs benedict, fancy soft cheeses, or lobster salad in little puff pastry cups - it must be a rich and decadent complement to the bubbly!

HeyCarl at 4:36PM on 05/14/08

From Serious Eats

Cook the Book: The River Cottage Cookbook

Tomatoes, chives, basil, more tomatoes, rosemary, thyme, & still more tomatoes.

HeyCarl at 3:13PM on 04/19/08

From Serious Eats

Cook the Book: Nigella Express

Organize the menu. Plan the shopping ahead, make your first dish help with your second (ie roast chicken, then use leftover meat for enchiladas the next day). Just knowing what you're supposed to be cooking ahead of time gives huge time dividends!

HeyCarl at 11:20AM on 03/26/08

From Serious Eats