A day late, but for you peanut butter freaks out there, dig these recipes for your favorite food over at Serious Eats.

I’ve been eating kale like it’s going out of style lately. Usually, I  saute it in olive oil along with some garlic for a few minutes. Salt n serve.

This salad looks nice. From Food 52.

From the most tasty blog, The Dog’s Breakfast, dig this savory tart of butternut squash with chorizo and caramelized onion.

Saveur gives us a recipe for Mugua Ji (sweet and sour chicken stir fry).

Hey yo, remember that New Year’s Resolution? I say, to hell with it. Serious Eats brings the ruckus.

Happiness is:

Word to Smitten Kitchen.

Serious Eats shows us how to make something good and delicious.

Smitten Kitchen does Matzoh Ball soup. And as we know, soup is good food. Especially on a cold rainy day like today.

David Lebovitz makes fresh pasta.

The good peoples at Food 52 have some ideas about how to flip butternut squash into something special.

Awww, bacon, via Three to One.

Three to One does I (scream!) cake.

Saveur talks Sunday sauce.

We listen…with our stomach.

[Photo Credit: The Pioneer Woman Cooks! and  My Recipes]

Well, here’s something that caught my eye.

Looks like they are worth a try. And the site, Melanger, is dope.

Soup

…and Salad

from Nicole Franzen.

My wife is a Ho for pecan pie. Seriously, it’s embarrassing. She likes to pick off the nuts and just eat the filling. I can’t take her anywhere, I tell you.

I don’t have any strong feelings about pecan pie but for the sake of either inspiring or grossing out the Banter’s resident food-tasters, Thelarmis and Chyll Will, check out this tasty recipe for chocolate pecan pie from David Lebovitz.

I want. I need.

Still haven’t been out there. But I need. I want.

[Photo Credit: Three to One]

Every day is a good day for Madeleine’s. Man, check out the beautiful site: Three to One.

No matter what you are cooking, as our man, Jacques Pepin likes to say: Happy Cooking.

Serious Eats serves it up (better) than Stove Top Stuffin’.

I’m forever messing up pears. I just can’t get a handle on them. So many different varieties and consistencies. I like them raw and I liked them cooked but it’s going to be awhile before I figure out how to cook them properly. Hell, I can’t seem to buy the right ones to eat just like that.

That said, this looks tasty. I like the idea of the vanilla.

Long live Smitten Kitchen.