Serious Eats - seriouseats.com

As Lucille Ball said, “the secret to staying young is to live honestly, eat slowly, and lie about your age.” Happy Birthday, Serious Eats.

My rule is that if I have to toast it, I should select another vehicle for my butter. But then, I live in NYC and have the luxury of fresh, hot bagels at every turn.

My dog, Guinness, eats a raw diet. It's made with ground meat, bone, and organ (choice of beef, lamb, turkey, chicken, duck, venison, pork, rabbit, etc). It comes in long frozen tubes and looks like tartare when defrosted.

We do it because I like to know exactly what's in his food and where it comes from. Plus, his body is meant to digest food (mostly protein) in its raw form. Costs about $30/month.

I'd be happy to pass along more information to anyone who's interested. He is super healthy and energetic, has a rich and shiny coat, and nice fresh breath!

I'm a dipper, not a dunker. Here's why: soggy crumbs at the bottom of my cup. How can you stand it???

Profession: Writer - I have a book about NYC restaurants coming out in September.
Age: 29
Location: Harlem
Random: My French bulldog is a raw foodist

What a great question! I've always been curious.

The Boost bar in England is much more satisfying that the closest American approximation, the Twix, if only for its heft. My research tells me that the Boost bar is made in Cadbury’s Irish factory and called Moro there – Moro Gold in New Zealand.

I studied at an English university for a year and was once taken aside by Alistair the librarian who was flummoxed by a box of Hershey’s sent to him by some friends across the pond. He closed the door of his office and beseeched me to take them and share with any Americans I knew. And while he allowed for acquired taste in his apology, but I swear I saw him shiver.

"Diver" scallops.

My boyfriend is a sommelier, so people rarely bring us wine. When they do, they usually spend more than they are used to because they think we won't drink inexpensive wine (meanwhile my man prefers beer when he's not working). At a recent dinner, a couple we had just met brought us a bottle of champagne, but by the time they had arrived, we had all started on a rich white and then moved to red and we never got around to opening the champagne they brought. When it was time to leave, I saw them conference by the door and then one of them walked back - through the apartment - to the fridge and took back his bottle. We waited until the door closed and then burst out laughing. I'm sure they were offended that we didn't open their bottle - but a gift is a gift, right???

These days a chef's cookbooks, television shows, and Vegas outposts are as much a part of the guest's experience as the glassware, sound level, and reservation policies. Bruni had every right to mention all relevant background information in his Esca review. Frankly, I'm getting tired of all this Bruni-bashing. I find him hilarious and appreciate the breadth of his reviews - cookbooks and all.

I haven't bought it, but I visited it in a bookstore. I was excited to find a picture of that big-a** brunch sandwich that I never quite understood. Not sure whether I will purchase; I'm pretty attached to my vintage edition.

If I ever get married, I plan to elope and then throw a huge celebratory feast for my friends and family. And we're going to have to look closely at a few of those traditions - lord knows I won't be eating frozen cake in a year. Or ever.

Death by Pad Thai and Food and Booze are two collections of food essays I also adore. Some of the authors are food writers and some just good writers talking chow.

My possibly-future-mother-in-law doesn't allow people to blow out candles in her presence because she considers in unsanitary. While, I'm sure the DOH would appreciate that, I think memories trump germs. RIP Di Fara.