Thanks, everyone! I made a variety and all were received well - thanks of the help!

Excellent! Frittatas - I forgot! That's a nice addition!

Thanks for the great suggestions! Now I'M getting hungry!

Do you think Mac n' Cheese can be frozen successfully?

I have a friend who has been ill, but still has a good appetite for tasty food. I want to take him some things I can package individually and freeze so he can re-heat and eat. Any suggestions for things beyond the usual lasagna? One caveat: no chicken or turkey or anything potentially "dry" - his treatment makes swallowing difficult.

I would love to get lunch and/or dinner recommendations around the Union Square area. Anyone know of a sleeper fav?

I'll be in San Francisco next Friday for the first time and only for about 24 hours! Can anyone recommend a great cheap restaurant? Also, is there a particularly good seafood restaurant in that area? (I'm guessing so!)

How about the Barefoot Contessa's Penne with Five Cheeses. It is absolutely out of this world.

Penne with Five Cheeses Copyright 2001, Barefoot Contessa

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.