Going right to the top of my Christmas list is "The Hemingway Cookbook," which, according to the publishing blurb, assembles recipes from his favorite places to eat and "other sources." Truth be told, I will probably never have occasion to make "Fillet of Lion washed down with Campari and Gordon’s Gin or a cool Cuba Libre," but if the opportunity ever does present itself, I intend to be prepared!
Meanwhile, Slate offers this advocacy of using lemon in just about everything. I mostly use lemon in lamb, but should probably expand my horizons, there.
For the ambitious among you, Michael Ruhlman has posted instructions on making your own salt. We're a little too far from the ocean for me to try this regularly, but I may give this a whirl the next time I'm vacationing near a beach.
I'm linking to The Guardian not once, but twice today. First, they have this selection of recipes for 1920s cocktails -- there's a bit of irony here in that the fruity cocktail was essentially invented in the 1920s in order to disguise the godawful taste of the bathtub liquor Americans were drinking during Prohibition. Then, they have this collection of cooking advice for the student who just returned to college.