I was watching a food network cooking competition and one of the contestants had to make lasagna in 30 minutes. One of the judges said ”I have never made a lasagna and served it same day. I always serve it the next day so that it is able to set”

My question is, does that include baking it or does it just mean that I should do everything up to putting it in the oven to cook? If it does include baking and then cooling and then warming it back up then how would I go about it once I take it out of the oven and put it on the counter to cool after the initial cook?

I'm making a butternut squash lasagna for family the week of Thanksgiving and even though I have made it many times before I was wondering if it would be better if I did some sort of rest.

For the week before and the week of Labor Day, my husband and I will be visiting two different parts of Southern California. The first part of our trip we will be in Ventura County area. Because I am considered the foodie of the family my M.I.L asked me to pick out a restaurant that has good takeout because not everyone can go to the restaurant due to mobility issues so we will be getting either take out for all 10 people or the rest of us will eat there and just get takeout for the one person. I know that almost every restaurant takes to-go orders but in the 10 minutes or so it takes to get home some restaurants food goes from ”delicious” to ”I can't believe I spent all that money and after a bite or two I'm throwing my food away”.

The only place that I thought of (especially since I don't know the area) is Brent's Deli because sandwiches are practically the definition of portable food that quality does not go down when mobile.

The second part of the trip is in Redlands for 3-4 days and my M.I.L wants to do take-out/delivery and/or eating out at the restaurant for all the nights we are there. Even though she lives in Redlands my in-laws don't eat out much normally and my M.I.L is a 5-year-old in a grown woman's body when it comes to food because she won't try new foods unless I am the one telling her to try something. So because of that, she asked me to pick the restaurants. If anyone can recommend any good restaurants in the nearby vicinity or even if there are restaurants that shouldn't be in business and must be avoided that would be helpful as well.

I apologize for the long post and just in case my post is confusing or just don't want to read it all my questions are-
What restaurants in the Ventura County area do well when it comes to take out?
What restaurants in Redlands and the nearby vicinity are great and which ones if any should be avoided?

I have a problem with cooking. When it comes to cooking for myself and my husband I do great. However, for the last 3 + years I was on bedrest most of the time so I didn't cook much. When I did, it was just for myself because my husband was at work. For some reason everything I made for myself (that wasn't just par-bake bread with goat cheese or wasn't a sandwich with best quality deli meats) was so bad it went to the trash.

The last thing that I made myself was deviled egg salad sandwich. I spent days doing research, looking at recipes for the proper ratio and had my husband buy peeled hard boiled eggs from the salad bar because I can never make them right. I screwed up somehow and it was so bad that I took one bite of the sandwich and had to throw it away. I was crushed :(

After the deviled egg situation I told my husband that I was done making food for myself and I have stocked up on good quality frozen snack and lunch items from whole foods. After watching the premiere of worst cooks in America my husband thinks that this failure at feeding myself is just all in my head and I just need to get over it.

So my question is, does anyone have some super easy recipes for meals/snacks for just one that they know it's so easy that even someone like me won't mess it up? I think if I start successfully cooking for myself (even if it is only following a recipe) then maybe I won't have panic attacks and try to convince myself I'm not hungry when it comes time to feed myself and we don't have a freezer full of meals

So tomorrow morning I am planning on making a breakfast burrito for the first time when a question popped in my head. I am planning on making a breakfast burrito with at least four mix ins not including the eggs and I was wondering what the best way to make it so that each bite is as similar as possible? Would it be better to just Scramble the eggs and add the mix ins while the eggs cook since that seems to be traditional ( I have only had at the most 5 breakfast burritos in my life)? Or would it be better to make an omelet that way, depending on how meticulous you are, you can lay out each individual ingredient right where you want it? So scrambled or omelet before it goes in the tortilla? Also any tips and discussion about techniques or ingredients or whatever would be most helpful to this breakfast burrito newbie and dummy :)

So I am on bed rest due to an extremely complicated hip problem until I have surgery in March and then at least 6 weeks but up to 6 months of bed rest after that. So I need snack/lunch ideas that my husband can give me before he leaves for work. Nothing that needs to be kept cold (but I do keep my house at 58 degrees) or microwaved since I don't want to ask him to put a cooler together and have to stay laying down. It also has to be stuff that doesn't need to be eaten right away since I tend to be sleeping when he leaves. Thank you for any help you can give me.

I'm going to Scottsdale tomorrow (6/28) from flagstaff for a food obsessed birthday extravaganza. I'm going to a mongolian bbq for lunch, the giant whole foods in Scottsdale and then I want to get a couple of pounds of really good preferably fatty corned beef. I was thinking chompie's because they had good reviews on yelp but thought I'd ask fellow chowhounders what you guys think is the best. I already am planning to do a little bit of driving just around Scottsdale to go everywhere. However if there is better corned beef that's not in Scottsdale I'm totally open to suggestions.