Serious Eats - seriouseats.com

Thanks for all the great recipes. Can't wait to try some!

The pumpkin pie I made last year using a gingersnap-pecan crust. mmmm

The pumpkin soup I made Saturday night was darned good, too.

Spicy brown - Boar's Head with Horseradish (used to love Kosiuscko, but switched). Great on hot dogs.

Dijon - Grey Poupon & Trader Joe's.

One thing I remember from either Cook's Illustrated or another review, the heat in Dijon mustard dissipates rapidly as it sits on the shelf - opened or unopened. Perhaps, because the volumes are so high, the TJ is especially fresh and thus hotter?

My mother began cooking a fairly basic curry maybe 45 years ago. We used to regularly have curried leftovers.

But for my first eating of actual Indian food, it was on the E6th St. Curry Row 20+ years back. I don't remember the place, but I know I fell in love with the food that evening - not the man I was with - introducing me to Indian food may have been the only good thing he ever did for anybody in his life. I've experimented with cooking various things and love working with the spices.

I work in the Union Square greenmarket on Wednesdays, and the (very particular) man I work with always buys oysters from the seafood seller who is there that day. Sorry I don't remember their name right now.

Sounds and looks yummy and I can't wait to try it.

When you let the zucchini drain, alot of the first salting is lost. But how much is somewhat questionable, so the rinse, etc. process helps to standardize the amount.

I believe in this recipe the salting is not so much related to bitterness (as with eggplant) but primarily to draw out excess liquid from the squash and to begin the breakdown of the cell walls. I have made various egg & zucchini dishes over the years and they are sometimes too watery. This process looks like the answer to the problem.

Hard to beat steak with a good chimichurri. Empanadas with chimichurri come in a close second. Buenos Aires home cooking can be a culinary adventure because of the cultural diversity of the city.

Considering that most people in NYC, &, I believe, in other parts of the country are willing to part with a dollar for a pint of bottled water, I believe you can sell anything. My main objection is all the packaging.

Love banana bread, but banana daquiri/smoothie/shakes are more fun!

If you want to use right away instead of freezing, blend with ice cubes & milk. Add vanilla ice cream for a more decadent treat. I like to add a good bit of rum.

Last night, I made one with peach ice cream and amaretto. mmmm

For a NON-DAIRY drink, try mixing the banana with pear nectar and ice cubes. That's lucious. Better with rum!