Serious Eats - seriouseats.com

I agree with all the recommendations on Curry Hill. A couple of new, more upscale places have opened up. Bhatti is one and Coconut Grove. Dhaba os good too.

If you want to learn how to cook Indian food- take a class at http://www.Indianculinarycenter.com

There is one that teaches how to make your favorite restaurant dishes - that might be a good one to try.

another vote for chennai garden and seoul garden, i actually prefer their soondubu over bcd

Can't believe nobody mentioned Kang Suh in Koreatown - after 20 years still my favorite in the neighborhood.

+1 for Chennai Garden.

Hahah, what a joke. They shouldn't even be allowed to make pizza at 99 percent of the establishments that serve it in CA. They should stick to tacos and other baja delights.

Kathy -- you should totally try the Dark and Stormy this month. It's my fav Shake Shack flavor, EVER. (A spot that previously belonged to the Salted Caramel). It's based on an old-fashioned cocktail of the same name, and I was told that they used molasses, ginger, and rum flavoring.

I personally didn't really mesh well with the Watermelon-Tomato either. For a while, I could eat it because all I could taste was the Watermelon.. but then the tomato came back as a weird aftertaste and lingered unpleasantly for the rest of the day. :/

Oooh, the toasted pine nuts idea sounds great! Making this for dinner tonight, but not sure if I have pine nuts lying around... I seem to recall all of the groceries stores being out of them last time I looked for them (very weird.... I gave up after three stores!)

you can make your own pizza and it would taste better and be cheaper i do and im only 16

verak, I think you'd be better off doing a denkagu preparation or some kind of glaze for tempeh.

http://www.seriouseats.com/recipes/2009/07/seriously-asian-tofu-dengaku-recipe.html

Alternatively, you could fry the tempeh first and then simmer it in a miso-based sauce. As far as marinating it goes, I'm just not sure how much of the flavor would really penetrate the tempeh. Best of luck!

Sounds interesting!

I recently made a tomato cake (+cinnamon cream cheese frosting) and was surprised at the tomatoes' contribution. It acted as an enhancer, like salt or MSG, than a flavor.

One of the best meals of my life was miso marinated scallops with freshly picked seaweed. I get a craving every few weeks for bla

Jackie,

I don't think Fontina will work with this recipe per se. The secret here is that the gorgonzola's very creamy texture and high fat content means that it simply melts right into all the other ingredients and disappears as a solid form, coating the pasta with its fat and flavor.

To duplicate that, I think you would need something that can melt in a similar way. Otherwise you are going to wind up with stringy globs; finely grated Fontina would make teeny stringy globs. A very creamy soft-ripened robiola, like La Tur, would work, maybe. If you can find it, Stracchino would probably melt similarly. I'd have to test it out for you to give a definitive answer.

I made this recipe tonight and it is simply marvelous! The balance and interplay of flavors is just perfect. I actually scaled the ingredients down by half to make a single (big) serving for myself. Worked just fine.

A few points - the ingredient amounts in the recipe are spot on, resist the urge to tinker. Also there's no need to add parm, pine nuts or more pasta (yeesh) everything the recipe needs is already there. Use top-notch ingredients - great pasta, organic veggies and herbs plus a good quality gorgonzola dolce (not "gorgonzola crumbles") and you'll be well rewarded!

Lastly, the big idea with this dish is the mellow subtlety of flavors and textures. It's not supposed to be a big Gorgo bomb. Just follow the recipe and you won't go wrong.

Oh, goody! I was going to make Zucchini Tarte Tatin with Polenta for dinner: http://guiltykitchen.com/?p=227 - But it's a little too labor/time intensive for my liking for this evening, so I am thrilled to have this lovely sounding recipe to try! Our zucchini is coming in like crazy (but sadly, the tomatoes are not), and I have made soup, breads, casseroles, plain ol' sauteed with Parmesan, fried, and I've even managed to "gift" some friends and family members with zucchini. Amazingly enough it's STILL coming in! I look forward to trying this tonight - Thanks for sharing!