Chris Hall

This is a light, luscious, sophisticated "salad" (actually, a deconstructed entree and vegetable side), with some of the most frustratingly vague instructions I've ever encountered. Here, I'll nail down some of the specifics.

Bridget, I know you just said that low and slow bbq probably isn't your thing, but I have to share this trick for ribs. I absolutely swear by it.

Okay, so this wasn't a huge hit at first, but I learned some important stuff to help you, Bridget and friendly readers, succeed.

If you want to pipe frosting onto something but lack a pastry bag, you can always improvise with a zip-lock, or even a plastic bag from the grocery store produce section. Here's how.

Hey, are these cupcakes or iced muffins? What's the difference, anyway? Here, feed me another one and I'll see if I can figure it out.

Okay Bridget, now hold it there a minute. I am seeing a pattern in your posts, where certain tasks too squeamy (lobster killing) or tedious/technical (pounding chicken breasts) are being carried out for you by friendly countermen more than happy to spend a few moments assisting an attractive young woman.

Bridget, I nearly sent you a warning when I started to cook this cioppino —it is easily the most challenging (and best tasting) recipe we've tackled. I'm happy to answer your questions...

This fish stew, though a lot of work, was phenomenal: rich, slightly thick, with a deep, intense seafood flavor that went beyond what one typically produces at home.

Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.

Glancing at the pork chop recipe again, I notice that it calls, rather vaguely, for "coarse salt." That is remarkably non-specific, since different salts produce very different results. What? You want me to tell you all about it? Well, okay.

These pork chops were good, but I wanted them to be great. Here's what I'd do differently.

Bridget, I'll give you this: BA's Chicken Saltimbocca is a quick and easy dish, and an impressive thing to serve a group. But I still didn't love it. Before I get into it, here are the pictures I promised of how I prepped the raw chicken...

Okay, let's begin with the name. Just about everyone mentions that "saltimbocca" means "jump in the mouth," presumably in a kind of slangy Roman way, but I have always wondered whether that was jumping into or jumping within...

It's safe to say I'll be using this recipe as my standard from now on. Like an arm around the shoulder, shortcake—properly made, of course—surges beyond comfort food to reign as one of the sunniest, most optimistic of desserts.

You know, I had a lot of trouble with this recipe—not with making it, mind you, but just with the idea of the thing: a ground-beef, andouille and pecan burger, with spicy cajun mayonnnaise, grilled onions, blue cheese, watercress, and pickled okra. Try saying that in one breath.

Here's something very cool I'd like to show you. It's a seasonal produce wheel, which I bought at my local grocery a couple of weeks ago for about ten bucks.