The Grilled Cheese Invitational? Are you kidding me? Bred-Butter-Cheese-Victory!

Saveur has the skinny–or the chubby, as it were. Oh, and some nifty recipes for grilled cheese.

Dem Bones…

The New York Times on oven braised pork ribs.

Yes, please.

[Photo Credit: Michael McElroy]

Slow-cooked pork tacos from Food 52.

Most certainly, “Yes, please.”

I wouldn’t immediately think of carrots as my favorite vegetable but I eat them more than any other vegetable by far, almost every day. Over at Food 52, check out these carrot recipes, include this really tasty one, grilled tarragon carrots.

Pass the peas like they used to say…

I love peas, even though the wife says they don’t count as vegetables (“too carby”). But they are another sign that spring is near even though the frozen petite peas are great year round. Head on over to Saveur and check out 16 recipes for young green peas.

And even if you don’t dig peas, bounce to this:

[Photo Credit: Adventures in Shaw]

Liz the Chef is spotlighted over at Food 52.

Her mama’s magno chutney looks tasty.

Fluffy Vanilla Marshmellows? Vhy d’hell not?

Seven Spoons gets chunky mit de flavor.

At Diner’s Journal, Edward Schneider writes about Pizza with no sauce but plenty of flavor.

Bucatini All’Amatriciana last night at my aunt and uncle’s on the Upper West Side.

Simply the best.

Eh? Why not?

[Photo Credit: Food 52]

Parsley and Pancetta salad. I’m a sucker for parsley, guess it’s the French in me.

This looks worth trying…from Saveur.

Mark Bittman takes on whole-grain flapjacks. Why not?

[Photo Credit: Finger Food Recipes]

It’s brick cold in New York today. Short ribs anyone?

The brilliant ladies at Food 52 break it down.

The roast chicken turned out okay on Saturday night–it’s a start, anyway–and the chicken salad was even better yesterday.

Then, with a little bit of help…

I made this easy and delicious apple cake from Dorie Greenspan (via David Lebovitz):

It is a sure shot.

The book is “Around My French Table” and it’s terrific.

Sometimes nothing does the trick like a plate of spaghetti.

Food 52 delivers…again.

Simple pleasures: word life.

Food 52. Again and again.

David Lebovitz does carrot cake.

Indeed.

Thanksgiving is tomorrow…

If you’re stuck on what to fix, the fine ladies at Food 52 have got it on lock:

Starters, Sides and Sweets.

A friend just got me “Ad Hoc at Home,” by Thomas Keller.

I’m stoaked.

[Photo Credit: Jun-Blog]

There’s always something tasty over at Food 52.