Polenta Pizza. Photo: The Brown-Eyed Baker.

There are few combinations more satisfying than starch and fat. It's why hamburgers and macaroni and cheese always seem to please even the most picky eaters. Add a few colorful vegetables to the mix and you have a meal that covers the food groups and catches the eye, like this pizza from the Brown-Eyed Baker.

But this is not your typical slice. In addition to the square Sicilian cut, what you may not see right away is that the crust is made of crispy polenta and topped off with deliciously rich bacon and Fontina cheese, as well as a healthy dose of vegetables (cremini mushrooms, baby spinach and a Roma tomato).

[Via The Brown Eyed Baker]

Some folks just don't dig eggs. I'm one and I know there are plenty of us out there. I love chicken ( I doubt they love me) but the thought of eating their eggs makes me ill. I have cooked and baked with thousands of eggs because I was being paid. Paging Dr. Freud.

• Try arrowroot. Known for its easily digestible starch, it can be used to replace eggs in small batch recipes (4 or fewer servings). 2 Tablespoons= 1 egg

• Then there is always cornstarch: 2 Tablespoons= 1 egg.

• Potato starch is good, too: again, 2 Tablespoons= 1 egg.

• 1 heaping Tablespoon soy powder= 1 egg

These four substitutes are meant for use in baking. I have had good results using arrowroot and potato starch in German Potato Salad...but I wouldn't push it any further. When it comes to sauces and dressings, lump it or leave it.

If you can handle egg whites, try 1 tablespoon powdered milk and 2 or 3 whites. Add a few drops of yellow food coloring to make it look real. This would be for smaller, personal and experimental recipes like white omelets or glazes. Don't bother with meringues. If you have to make a pound cake or hollandaise, well, you probably don't have an egg issue. So crack 'em up and enjoy.

Recently, I was struck with a rare craving for a bowl of grits, boiled on the stove the way they do in diners below the Mason-Dixon line, with some butter and salt and pepper. Bargain-savvy as I am, I decided to buy the economy-sized tub of Quaker quick grits, rather than the smaller, less cost-effective box. Proud of myself for figuring out such a great deal, I trotted home with grits in tow and cooked myself a bowl.

I had eaten a bowl of grits for breakfast, lunch, dinner, and breakfast again when I realized that I was stuck with the rest of this huge tub, and that there was no way I could stomach any more of the mushy grains. I forgot, I hate grits!

I'm the type of guy who can't throw stuff away so I needed a way to spruce these grits. And who better to consult than my raised-in-the-South assistant, Emily. 

 "Emily... fix my grits?" I pleaded.

Kate, the Accidental Hedonist, may have compiled the most comprehensive list of potato tips, tricks and how-to's that has been seen on a food blog, if not in other forms of media. Any question you had relating to potatoes can certainly be found on the list, which includes such tips as:

• Choose potatoes that are firm, smooth and fairly clean
• Storing potatoes below 40 degrees F will allow the potatoes to have a sweeter taste, yet will result in a darker look when cooked
• Oiling the skin of a baked potato prior to placing in the oven will ensure a crispy skin.
• Russet potatoes are best for baking.

The only things Kate has not included are potato recipes, but a few other blogs (including Slashfood) can step in to fill that void:

• Patatas Bravas
• Gratin Dauphinois
• Loaded Potato Skins
• Microwaved Potato Chips
• Rustic Potato Chowder