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The Perfect Remedy For Your Thirsty Board Wood gets "thirsty" -- it gets dry -- drying can lead to cracking and deterioration -- cutting boards and butcher block surfaces are no exception -- protect your investment with regular applications of either Boos Board Cream or Boos Mystery Oil. Frequency of application will depend upon how often you use your board and how you clean it -- for example, wiping with a damp cloth versus using hot water. Other factors to consider are weather conditions such as humidity and heat during the different seasons of the year.

Insinkerator Sink Top Air Switch ModuleAdd a touch of elegance to the kitchen with the easy-to-reach SinkTop Switch, available only from In-Sink-Erator. A convenient alternative to a wall switch, the stylish SinkTop Switch is air-activated and easily mounts to the sink or counter top. It is perfect for island installations and works with any disposer. FeaturesFinish: Includes 1 Satin Nickel, 1 White, and 1 Chrome Button (other finishes available separately)Air-activatedMounts easily to sink or coutertopSingle-outlet designFor use with all InSinkErator disposersKit IncludesPower module with cord6 foot long air tubeComplete step-by-step installation instructions

If you're looking for a heavy-duty work surface that will withstand almost anything look no further.

Scatter these flowers all over your next party and you'll have an amazing Hawaiian feel! You may even use them in your Hair if your feeling especially tropical. 4 1/2" Artificial Silk Flowers. Assorted colors. (24 flowers per pack)

Todd Wilbur has baked, boiled, digested, fried, and tested--all in the name of duplicating some of America's favorite convenience foods. He now shares 41 of these naughty but nice gastronomical delights in Top Secret Recipes. If you've ever craved a McDonald's Big Mac at 3:00 A.M. on a Sunday morning, then Wilbur has just the recipe for satisfying your junk-food desires. Even better, no cordon-bleu expertise is needed for this particular clone--just simple frying and chopping skills! Simplicity is the key to all of Wilbur's replicated recipes--all are composed of rudimentary ingredients available at any store, needing only minimal preparation. These recipes are fun and fast--two dozen Snickers Bars in less than 10 minutes (plus cooling time), a delicious Orange Julius in less than 60 seconds (that's considerably quicker than waiting in line for the real thing)! These culinary creations are organized in alphabetical order by manufacturer or restaurant, and illustrated with simple pencil drawings. Top Secret Recipes is a chatty and informative guide to recreating the burgers, candy bars, and cookies of your strip-mall dreams. --Naomi Gesinger

This irresistible collection of cloned recipes is the product of years of obsessive research by self-confessed junk-food addict Todd Wilbur. Big food manufacturers guard their recipes like the gold in Fort Knox, but Wilbur's dogged pursuit of taste-alike versions of his - and our - favorites has paid off in this unique cookbook of 50 scrumptious treats. Whether you're a kid or just a kid at heart, you'll have a great time making the incredible clones of a McDonald's Big Mac, or a Burger King Whopper, and many other famous foods. Helpful illustrations let you recreate them to perfection. And both taste and guilty pleasures are just like the real thing!

Book Description: From Matt Lee and Ted Lee, the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston--how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live. Amazon.com Exclusive: "A Night in Louisville" by Matt Lee and Ted LeeOn a clear, brisk February afternoon in Louisville, Kentucky, in the asphalt parking lot of Lynn's Paradise Cafe, we started a fire. All it took to get going was some wadded-up newspaper, a small pyramid of charcoal, and a match. To keep the flame alive, we put our cheeks to the chilly pavement and blew on the bottom layer of coals. Diners leaving the cafe from early dinners glanced at us, chuckled nervously, and hurried along to their cars. When the pile was glowing, we added some split logs and the plume of smoke rising from the pavement became woodsy and fragrant. By the time the sun went down, the flames were hotter and brighter, so we added more oak. Once the fire was roaring, customers in the restaurant became concerned, and the chef, Sarah, in clogs and a kerchief, shuffled out with the buttoned-up manager, Lori, to check on us. Continue Reading "A Night in Louisville" Recipe Excerpts from The Lee Bros. Southern Cookbook A New Ambrosia Texas Red-Braised Beef Short Ribs Red Velvet Cake Praise for The Lee Bros. Southern Cookbook "The Lee Bros. have written the classic Southern cookbook. They write with flair, brilliance, and hilarious commentary on the recipes, customs, and eccentricities of the South they celebrate with such passion. Their recipes are so good that I believe cookbook writers like the Lee Bros. may turn Southern cooking into an actual cuisine." --Pat Conroy, author of The Prince of Tides "I'm a bag fan of that particular brand of Southern poetry and smarts that make up the Lee Bros.' contributions--the best food pieces I read in the Wednesday New York Times each week--so I attacked Matt and Ted's new book like a hungry wolf. I found the same genius and eye for a good story, as well as simple-to-make recipes of the new exotic cooking of the American South. These recipes make my mouth water, and the prose makes my eyes well up for its beauty, simplicity, and truth." --Mario Batali, chef/owner, Babbo restaurant "These guys can cook! Just reading the recipes makes me ravenous for scintillating Southern dishes. Sign me up for Tuesday Fried Chicken and Sweet Potato Buttermilk Pie!" --Bobby Flay, chef/owner, Mesa Grill, BOLO, and Bar Americain "The brothers Lee chronicle a South unbound by geography. They celebrate a people loosed from the burden of history but still mindful of the ties that bind. In the Lee South, boiled peanuts and edamame play well together. So do black and white, young and old, native and outlander. You'll feel welcome here." --John T. Edge, author of Southern Belly: the Ultimate Food Lover's Companion to the South "The Lee Bros. Southern Cookbook makes me daydream of a long ago summer on a Pawleys Island back porch, the aroma of the marsh and the dinner table mingling with laughter of many generations of families and a few too many glasses of wine. Oh to the magic of being at table together in the South." --Frank Stitt, author of Frank Stitt's Southern Table "The wit and enthusiasm of the Lee Bros. is irresistible, as are the recipes--a mix of traditional Southern classics and unique, highly individual creations--which will have you reaching for your cast- iron (or stainless steel) skillet." --Scott Peacock, author of The Gift of Southern Cooking

You don't have to be southern to cook southern.From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.