Serious Eats - seriouseats.com

I make quinoa very often (at least once a week and eat it for several days thereafter), using whatever fresh greens are available. While the quinoa is cooking in a separate pot (usually with just plain water), I'll saute, in a large pan, some onions and/or garlic, along with mushrooms, diced peppers, quartered thick slices of zucchini (great in quinoa; I include at least two small ones), all til tender; then I'll add a large bunch of chopped kale and/or swiss chard (or spinach or broccoli rabe -- but I think kale works best) which I may or may not blanch first, and also saute until tender. When the quinoa is cooked (1 part quinoa to 2 parts liquid, simmered for 12-15 minutes), stir it into the sauteed vegetables, mix thoroughly, season with pepper and salt (I usually prefer to add fleur de sel at the table). This is a wonderful, satisfying dish, that gets even better after a night in the fridge. I make as large a portion as will fit in my largest saute pan because I'll eat it for both lunch (by itself) and dinner for a couple of days. For me, it has almost completely replaced pasta, potatoes and rice. I love it! Like the starches it easily (and more healthfully) replaces, it's extremely adaptable and is destined to similarly become a staple as it gains in popularity.

The "best pizza" honor has long belonged to Worcester Street, New Haven (CT)'s Pepe's and Sally's (that's two different places, a block apart). Copycat "New Haven style" abounds elsewhere in CT, but Alforno in Old Saybrook wears the crown among them, perhaps even beating the long-standing Worcester Street stalwarts. Ask the snobbiest New York City foodies who've tried these spots -- they'll tell you that NY has nothing to compare.