Serious Eats - seriouseats.com

Like so many others, The Joy of Cooking was gifted to me as I moved out. It didn't always get a lot of use during those years (I knew the recipe for Kraft's Spirals 'n Cheese by heart though), but it was a good inspiration to have as I began to give a shit about cooking properly!

I spread my love around and will go with any vendor that is offering up tasty fruit! And unusual varieties of veggies are always appreciated too.

I would love some homemade spicy pickles that stayed crunchy and delicious.

Our grilling mishaps always involve, "Oh crap, what do you mean we're out of gas? And you were too lazy to go re-fill the TWO spare tanks after depleting those too? OK, well - I guess we could just broil these..."

Running around as evening came and stores closed, looking for some kind of weird yogurt-type beverage in a village in the Netherlands. Strange freedom.

By having my favorite sushi chef create it!

Dark chocolate cookie and hazelnut filling, please.

I guess Redbone's in Somerville, MA because I can smell it from my apartment and anything that makes me want ribs at 8am is a good thing.

Cheese and pickles.

I can't pick anything specific, but I appreciate his general attitude towards food and cooking. Serious, but not pretentious and cooked with care.

I usually manage to not embarrass myself terribly, but during my first bibimbap experience, I didn't really get what to do with the sauce. So I left it on the side and this greatly confused my waitress when she came back at the end of the meal to find a full dish of sauce left. Oh well.

Dan dan noodles!

Twist of lemon.