Heading up to East Hampton this weekend and looking for spots for breakfast, lunch, dinner. Nothing TOO pricey, just great local food. Would love an awesome brunch place with bloody marys. The BF doesn't eat lobster/shrimp (kill me). I know its off-season, so not sure how many places are open. Area: Sag harbor, Mamaronack, East Hampton, etc.

Also, any recs for markets, great cheese shops, etc. are welcome!

Heading up to East Hampton this weekend and looking for spots for breakfast, lunch, dinner. Nothing TOO pricey, just great local food. Would love an awesome brunch place with bloody marys. The BF doesn't eat lobster/shrimp (kill me). I know its off-season, so not sure how many places are open. Area: Sag harbor, Mamaronack, East Hampton, etc.

Also, any recs for markets, great cheese shops, etc. are welcome!

I'd like to get my 2 bosses wine for the holiday. One likes white and one drinks red (he is a huge wine snob). Any suggestions for a great, reasonably priced bottle ($20-35)?

I'm making mac & cheese for an office Thanksgiving party. Unfortunately it's at noon and there are no ovens (only a microwave and little burners). I was planning on prepping the mac the night before, refrigerating over night, baking in the morning, and warming on the burners? Is it bad to leave a warm dish at room temp once i get to work? Should it go into the fridge? I'm worried it won't reheat enough on the burners if its cooled in the fridge. Help!!

Looking to send some San Fran local baked goods or treats to a friend in Cali. Any suggestions?

Heading to NYC this evening, looking for a cool,reasonable lunch spot in Soho. I always go to Five Points for lunch, so trying to change it up.

Heading to NYC for Thanksgiving with my family. Looking for a great resto rec for Thanksgiving dinner, doesn't need to be necessarily Thanksgiving-style food. Last year we did Morandi, so something in that price-range/atmosphere. Parents aren't such adventurous eaters (i.e., no foie, offal etc) but they like trendy-ish places.

Heading to NYC for Thanksgiving with my family. Looking for a great resto rec for Thanksgiving dinner, doesn't need to be necessarily Thanksgiving-style food. Last year we did Morandi, so something in that price-range/atmosphere. Parents aren't such adventurous eaters (i.e., no foie, offal etc) but like trendy-ish places.

Found this recipe online and may add cauliflower or swiss chard . Has anyone who's made quinoa 'mac and cheese' have suggestions? (link is not my blog, just apparently the best version of this recipe)

http://monicanelsonfitness.com/blog/meals/quinoa-mac-n-cheese/

I'll be traveling to Italy, France & Spain next July after the Bar. A little far away, but its never too soon to plan restaurants! Our exact cities are flexible, but probably going to:

Italy: Venice, Rome, Florence, Tuscany
France: Paris & Bordeaux
Spain: Seville, Madrid, Barcelona

Any suggestions for students traveling on a budget, with room to splurge (but not crazy) a few times. Preferably special, delicious places you've come across on your own trip to Europe!

After a whirlwind week o' meat (think burger tastings, 9-course vietnamese meat dinner), I am in a serious meat coma. Anyone have any suggestions for a good, DIY cleanse? Is it better just to stick with fresh veggies/fruit, whole grains? Or is a juice diet better?

I am going to attempt to make chocolate truffles tonight with fleur de sel. I've found a couple good recipes, and will probably stick with the one from Pioneer woman unless someone has a better one! Any tips I should know, i.e., Heat the cream and then add to the chocolate, or just heat them together in a double boiler, Etc?

I recently acquired 3 bags of Hungarian paprika. I think they are sweet, mild, and spicy. What are some good recipes using paprika? No goulash please :)

I tried to make french macarons this weekend and after the 1st recipe flopped, I tried again. And failed. The 1st time, they didnt even rise, just looked like teeny meringue pancakes. The 2nd time, they did rise, but were raw inside and resembed meringue way more than macarons. Here's how I did it both times, can someone tell me where I went wrong? I live in Florida so maybe the humidity affected it? I also piped it using a ziploc with the bottom cut out bc i had no tips. Maybe thats why?

1st time: per a recipe whipped the heck out of the (5 oz) egg whites, sugar, and salt, folded in (sifted) almond flour/powdered sugar (4 oz almond, 8 oz sugar) at once. piped, rapped pan on counter to remove air. baked at 300 for 16 min (they were long flattened by the 8th minute).

2nd time: per another recipe, whipped 3 1/4 oz egg whites less, but still with peaks. Added pinch of tarter, slowly adding in 2 tbs granulated sugar. added dry ingredients (4 oz almond, 7 oz powdered sugar) in 3 batches. piped macarons, rapped on counter, let sit for 30 min to create "shell" which never formed :( baked @ 325 for 10 min.

I'm hosting a dinner party Thursday night for a few girlfriends. As much as I cook, its typically for my boyfriend and his roommates (a slightly less picky crowd, you could say). I was thinking smittenkitchen's ribboned asparagus salad (with lemon juice, pine nuts, and parm), artichoke gratinata, and a pasta dish (less $$ than fish or chicken) with sun dried tomatoes, pesto, and feta. Lemon bars for dessert. I'd like to keep it summery and light, but maybe its too veggie/cheese based? Open to suggestions!

Also, whenever I make lemon bars, the curd becomes too gelatinous, no matter what I do! maybe ill just buy a jar, unless anyone has a fool proof recipe they'd like to share :)

I consider myself, for lack of a better word, a foodie. However, for some reason, I am so nervous to try foie gras! Ive been presented with it in numerous circumstances, but have yet to taste it. I am going to a food festival tonight and know it will be on the menu and I promised myself to taste it tonight! Can anyone describe the taste, in detail, to ease my food fear?

My friend is cooking an anniversary dinner for her boyfriend and I promised to help her/provide recipes. I was thinking of:

1. Pan-seared filet, topped with butter and finished off in the oven.
2. Homemade mashed potatoes, just boiled and mashed with parmesan, butter, and milk.
3. Maybe some roasted asparagus or plain green beans with slivered almonds and a little butter.

Looking for easy dessert recipes, may just tell her to make boxed brownies and swirl in some peanut butter or something. Or maybe boxed cake and frosting. She was originally making "beef and noodle casserole" for him haha I had to help but must keep it super simple since I won't be there to help, only on the phone! Any suggestions?

I bought a beautiful piece of Ahi last night from Whole Foods. I'm planning on searing it, but wanted to find a good sauce, side salad, etc option to pair it with. I was thinking of Smitten Kitchen's ribboned asparagus and lemon salad http://smittenkitchen.com/2011/05/ribboned-asparagus-salad-with-lemon/

I have micro arugula and lemons and was thinking of just a mini salad with lemon juice.

I want to make mac and cheese tonight using a roux, but I only have soy milk in the house. Ironic, I know, since I have full-fat cheese. Can I still make a roux or will the soy milk not work? Any other suggestions for soy milk mac & cheese are welcome!

Can you make risotto with quinoa? I make quinoa regularly and know it absorbs liquid very well. Anyone have a good recipe? I love all things lemon, so many one that utilizes lemon zest/juice and some veggies?

I started a food blog and have been playing around with names. I'm in law school and would like to incorporate some legal humor into the name as well (cooking/food is the only thing keeping me sane right now before exams). I was thinking of "Sue Chef". corny, i know, but I need all the help I can get and I know you guys are a creative bunch who understands food puns!

I'd like to bring a baked good into my pilates studio because Im always telling my teacher how much I bake!! Does anyone have a recipe for a healthy cookie, maybe with oatmeal, whole wheat flour, etc? I once had an allegedly super-healthy cookie so I'm sure it can be done. Thanks!

I have a jar of trader joe's lemon curd in my pantry. What should I do with it? I've never used it before.

I am making red velvet cake for valentines day. I am a student with minimal supplies and tools, so I was thinking of using a boxed mix (i know, i know) and then making my own cream cheese frosting. i've never made this cake before, so I was wondering if its better to use a boxed red velvet mix (if these exist/are any good), boxed vanilla with cocoa and food coloring, or chocolate with food coloring. I know its a cocoa based cake so I'm confused. HELP!!

my mac and cheese came out FLAWLESS! so exciting, i will be using the cheese sauce/bechamel recipe for a cauliflower au gratin at my valentines day dinner! thanks everyone!!!