I made an awesome sandwich the other day out of roasted eggplant, peppers, onions, and sundried tomatoes. I cut an entire loaf of Italian bread, brushed on garlic olive oil, added the veggies, some goat cheese, fresh basil and drizzled it with balsamic glaze. I pressed the sandwich under bricks for a few hours and it was great.

Mussels and chicken Bryan!

I totally agree with you and thats my problem... I have30+people coming and a toddler to manage on top of a multi course app and dinner menu so I can't do anything the day of or last minute. I'm thinking I can do a cream based sauce way in advance instead and just freeze and reheat.. I don't want anything to taste just greasy. Think that would be better-like a pesto Alfredo?

This is for about 30 people. Does anyone have a great( non red sauce ) recipe?

I need to make a pasta dish the day before... Will it be soggy in oil if I make this the day before and how should I reheat it? ...it will also have rapini & sausage.

I've done different types of egg rolls in the past- reuben, steak and cheese, southwest etc.. But want to go Italian- what about a ricotta sausage type stuffing w/ marinara dipping sauce ( shaped like a crab rangoon would be shaped ).
Does this sound like it'll be gross? Need a second opinion. Thanx!

Does the custard portion get too dark if you use brown sugar?

Not a baker! I've seen recipes using both... What are the advantages and disadvantages?

I actually drank it neat after a dinner out in NYC the other night. I thought it was good like that..as an after dinner drink.

What temperature are you trying for-medium rare?

Fresh pico de gallo will use a bunch of tomatoes and keeps well in the refrigerator.

This is a kids party but I'm looking to do apps for both kids an adults. The entree and dessert portions of the menu are all set but the only app on the menu right now is coconut shrimp... Any suggestions?

Totally addicted to the crios
.. Nothing better!

From a catering perspective I can tell u that unless you have fresh corn tortillas (impossible where I am) you have to use flour or the cheap corn tortillas just disintegrate... Either gritty and cold or too hot. There's a small window of time to get them right.

I'm going to get killed for this I know.. But in general, do you think Americans prefer flour over corn? I personally like the corn but the flour seem more reliable to serve to a group...especially if you can't get fresh corn. Thoughts?

Are the corn tortillas not substantial enough to hold the fillings? What is the thinking behind this?

Eldon-So all the flowers that I see are male and ok to pick?

Corn tortillas. We don't have an oven available. We have a flat top grill and chafing dishes.

I honestly cannot tell the difference between the male and female! It must be too early bc both stems look the same.. I guess I should wait but am afraid the blossom will just die?

Anyone have a recommendation for warming tortillas for a large group... 100+ tacos.

Thank you-I never knew that!

Garden has squash blossoms and I want to pick them to stuff and fry... Does taking off the flower affect the squash that will eventually blossom?

I overfilled the bottom tier 10"x3"(probably like 3/4full instead of 1/2). Should I pull it out of the oven and start over?or.... Is it just going to take longer to cook? I am going to have to trim it anyway before I frost, tier, fondants etc. Thoughts?

I was looking for a dry (def not sweet "blush") rose.. The liquor store attendant looked at me like I was nuts with poor taste(saying" I wouldn't drink that so I don't know"). I know what he was thinking when said rose but that wasn't what I was looking for. I recently had a rose of malbec that was indescribable-high alcohol content and def not sweet. Does anyone have any similar recommendations for summer?

Does everyone sear the meat first before cooking it (long and on low in the oven was what I was planning)?

What cut of meat should I buy for this? Thanks in advance !

Thank you!

Which is better for a romantic dinner? The reviews of Stella in the south end seem to suggest it is loud or overcrowded. Thoughts? Also what else is near the grotto in beacon hill...I'm not familiar with that part of Boston-is that considered downtown?

What would be your recommendation for a place a little less stiff?

Thanks dor the suggestions. Everything I read about mamma Maria seems positive and that it is worth the price. Agreed?