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From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

I like my own ribs, slow-grilled, with some chew left to them.

gperls at 11:41AM on 09/08/09

From Serious Eats

Cook the Book: 'Real Cajun'

I remember my grandmother making dumplings out of flour, salt, and water for her bean soup. I wish I could recapture that flavor.

gperls at 11:48AM on 04/21/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Bone-in rib steak, 2" thick.

gperls at 4:35PM on 12/10/08

From Serious Eats

Cook the Book: Bobby Flay's Grill It!

I'd choose Nigela Lawson. She makes everything look so sensual.

gperls at 8:28AM on 08/03/08

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From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

I like my own ribs, slow-grilled, with some chew left to them.

gperls at 11:41AM on 09/08/09

From Serious Eats

Cook the Book: 'Real Cajun'

I remember my grandmother making dumplings out of flour, salt, and water for her bean soup. I wish I could recapture that flavor.

gperls at 11:48AM on 04/21/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Bone-in rib steak, 2" thick.

gperls at 4:35PM on 12/10/08

From Serious Eats

Cook the Book: Bobby Flay's Grill It!

I'd choose Nigela Lawson. She makes everything look so sensual.

gperls at 8:28AM on 08/03/08

From Serious Eats

Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'

Home cooking at its best. I love them all.

gperls at 9:00AM on 03/22/08

From Slice

Imo's Pizza in St. Louis

I grew up in St. Louis and on provel cheese. I like Imo's, but St. Louis has better pizza places that use provel as their cheese topping.

I also grew up with White Castle hamburgers, and can't get enough of those, either.

It's hard to convert adults to these different flavors.

gperls at 7:41AM on 01/18/08

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Bone-in rib steak, thick cut for me.

gperls at 5:35AM on 12/22/07

From Serious Eats

Seriously Delicious Giveaway: Zingerman's Gift Certificate

I've always wanted to try something from Zingermans.

gperls at 6:09AM on 12/04/07

From Serious Eats

Cook the Book: 'Crescent City Cooking'

I haven't had a chance to revisit New Orleans for a decade now, after having fallen in love with their food. So I've taken to cooking it myself. Being in the Midwest, I have to have my andouille, shrimp, and crawfish shipped to me to get the real authentic flavors.

My favorite dish is fried catfish smothered with crawfish etouffee. It captures so many cajun flavors all in one. I accompany it with baked rice to soak up the juices.

gperls at 7:05AM on 11/27/07

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