Hi all,

There's a shop in my neighborhood that has reliable frozen fried fish fillets, prepared in house. Nothing special, but they go in the oven and come out reliably crispy and tasty.

And a little bland.

I've done a few obvious things - lemon, soy sauce, sriracha, etc. But I was looking for ideas to dress these up. They're fast and reliable when I get home late, but I want to keep them interesting.

After hearing nothing but praise for Spicy Mina in Woodside, I went there Saturday night to find the place closed up, and I'm afraid things don't look good out there.

So I'm looking for a new, authentic, Indian place in New York that's not just another generic curry joint. Cheaper's better than more expensive, but mostly, I'm looking for a place that does more homestyle cuisine than fine dining.

What would you call a sandwich made of swiss cheese, corned beef, cole slaw, and russian dressing? It may not be a Reuben because there's no sauerkraut.

Thoughts?

So, I cooked some pasta to put in soup, so it was boiled separately. I didn't end up using all of it, or really most of it, so I basically have a half-pound of cold cooked pasta sitting in the fridge, without sauce or anything.

Any thoughts on what to do, besides just reheating it with a sauce?

Hey all -

I had been using firefox to keep track of all of my recipe bookmarks - the tagging system let me track things in several ways (cuisine, main ingredient, allergens, etc). But now that I'm up to Chrome, I don't have that option, since I can only organize bookmarks in folders (and thus, one topic).

Anybody use something useful online? I'd hate to go back to firefox just for this, and ideally, I'd like something I can use from different computers.

Now that I've seen all these greens at the farmers' market, I realized that I still hew to the same few. So help me put together a list of great cooking greens that can sauté up with some garlic and olive oil and chile flakes.

Basically, I work with kale, swiss chard, spinach, and broccoli raab mostly. What else works?

With the story on the Serious Eats page about the best in the world (according the the Times Online) what about the top ten for our fair city?

Hey all -

I was thinking about making a set of baking mixes for a small Christmas present. The idea is to give the convienence of Jiffy muffins/brownies, etc. without having to put up with all the weird stuff that goes in there.

are there any recipes you would suggest that could do the job (ideally for cookies, muffins, cake, and/or brownies)? I'd think it'd need to be shelf-stable for a few months to be worth it.

I've just made some marinara and pesto and tossed them in the freezer to have on hand for quick-night meals, and I'm looking for tips for other freezable sauces. Any ideas?

I've ruled out Carbonara, but if you have experience with it working, let me know!

All right, it's getting chilly up here, so I wanted to ask - what's your favorite root vegetable besides the usual carrots and potatoes? I'm seeing such an array of turnips, rutabagas, parsnips and celeriac, and I want to know what's good and what I should do with it.

I made the turnip caldo verde from Batali's trip to Spain, and I want more!