Check out Pork and Whiskey for these spare ribs.
Al Forno shares his secret for perfect roasted potatoes:
The key changes? Slice the potatoes thinner and cook them a little hotter. Rather than cutting the potatoes into inch-thick chunks (which usually meant quartering small baby red potatoes), I now cut them into about 1/2 inch slices. And now the most important improvement of all: roast them in duck fat.
Love the shrooms? Brambledoula has been busy adding recipes.
As always if you are into food p*rn, checkout Tartlette's, she's got the goods with figs and goat cheese.
Hang tight, I will be back this afternoon with a sports round up.
(Photo credit Rev. BigDumbChimp)