I just made a batch (not fried yet; I put them in the freezer for next weekend) from a recent Serious Eats recipe. Americas Test Kitchen has a similar one, and both got excellent reviews. Both use dried and soaked garbanzos, which is apparently the only way to get a light, fluffy texture. Will report back when I cook mine. It would be interesting to see if anyone has done a comparison of both recipes.

Was that $1200 each or for 2? $1200 per person would make me think twice. I haven't been there yet.

NO! There are plenty of all-inclusive resorts, but never heard of one with great food. Their object is lots of cheap food and cheap liquor, not quality! It's likely that wherever you stay, there will be worthwhile restaurants close by. Actually, I don't think I've ever known a "foodie" before who didn't want to venture out to eat!.

I didn't wait for an answer. I sliced up some of the leftover pastry and pasted it on. Then I filled and baked my quiche. It looks quite beautiful, but not sure what to do now! It's for a brunch tomorrow morning. Can I leave it on the counter overnight? (Have a feeling the answer is no) Or put it in the fridge or the freezer? Should I warm it in the morning or just serve at room temp? Thanks for any help.

How about making the sauce your way, then cooking Italian sausage and adding it to his plate before adding the pasta and sauce. He can mix it in. I love Italian sausage myself, but if you're doing the cooking, you can do it your way! .

Thanks. I think the baked ziti sounds good. And, I also just thought of malfatti. I could probably freeze them raw.

Rajas is a very popular dish in Mexico. I plan to have it on my Thanksgiving table, but it will not be as rich as the food network recipe linked by the OP. I will use just enough light sour cream to make it saucy, and skip the cheese. Lots of people here make it by melting in cream cheese (in place of the cheese and cream). We aren't having any other creamed dishes, so I think this will fit well with our otherwise All-American menu.

Oh, but I wish! I live in Mexico, and I cannot buy the nice things you suggest. I need to get this big bird ready to cook on Thursday. Why can't I do the water thaw partway, then put it back in the fridge? It's never going to get that warm.

I would blanch it just like you said, leaves and stems separately. Should taste just like fresh next winter!

Do you have a Burger King/McDonalds near you? Why would anyone try to recreate that burger if so? You can't do it. If you could figure out how they make their burgers, they would cost twice as much as you pay to buy them at the source, and still not taste the same!

I think I would use it for another purpose: to make coating for fried foods or gravy. I'll bet you could not taste any off flavors if it was used that way.

I'm 76 and still enjoy being in the kitchen, but then I haven't had to give up the wine. That might take some of the fun out, but I never drink while cooking for guests, anyway!

I think if you haven't tasted roasted beets, you haven't tasted the best, but that's just my opinion!

I wouldn't call that borscht, which normally has lemon juice or another acid. I have some lightly pickled beets in the fridge which I'm going to try to make into a cold borscht. I pickled the beets so I could make pickled beet eggs for New Year's brunch, and I need to use them. I'm remembering the Mother's Borscht I used to buy in bottles eons ago, and thinking I can turn my beets into that, with some sugar or honey and onion? Any help appreciated!

If they are "en escebeche" (pickled) they will keep a very long time in the fridge. Keep them in a small glass jar or bottle. Cut them in half, remove seeds, and stuff them with tuna or egg salad. I often pickle large ones and stuff them with surimi salad (minced surimi, mayo, lime juice, cilantro). An easy app, popular with my friends.

I often cook my eggs in salsa for breakfast. If I have pico de gallo, I cook it for a few minutes in a small skillet, and add a little plain tomato sauce. If I have cooked salsa, I start with that. Sometimes I toast a tortilla, tear it up and add it to the salsa. Then I break in 2 eggs, cover and cook until the eggs are done, sprinkle some cilantro on top and dig in. Sometimes I add cheese with the eggs. I never get tired of this.

Agree, but watch his TV episodes. They are so entertaining! Check YouTube or your local PBS station for old ones.

That's only for tamales, as far as I know. But it shouldn't be intimidating if you have an electric mixer! You do need to whip it until rather light to get the best tamales. If you decide to make tamales, best to recruit a couple of friends and do it assembly-line style.

Eggplant rollatini stuffed with goat cheese, topped with a tomato/basil sauce and a sprinkle of parm, over pasta or alone. Tacos with soy chorizo, potatoes and onions. Today I saw a recipe for Curried Chickpeas on Epicurious that looks yummy. Can't wait to try it. (Appreciate the lead to AmuseYourBouche blog.)

I usually stuff and bake before freezing. It seems to me that when I froze the stuffed raw peppers, the skins got "funny", but I can't remember what it was I objected to. I think the outer skin was tough or something. Anyway, I went back to baking first. (I would always cook the filling first, before stuffing, so there would be no problem with factory ground meat... except for the fact that I would NEVER buy it in the first place!)

I'm glad I don't live where it's 24F, even though I lose all that free refrigerator space! I was worried, so I ended up cutting it in half (it was boneless) and emptying a veggie drawer and putting it in there. I had forgotten about that space, which contained stuff like potatoes, carrots, onions, all of which could be left out! It was enjoyed today without me having to worry!

Thanks for the suggestions. I made Spanish tortillas last year, and wanted something a little different. Love Spanakopita but can't get filo pastry here. When you say "finish" with kosher salt and olive oil, I assume you mean after baking? Just before serving or hot out of the oven? I will use cream instead of milk, and skip the mozzarella for something with more flavor, maybe just parm or parm and goat cheese or feta. And I do think a blob of Dijon mixed with the custard would be great!

All great ideas. I think I'll have to use different veggies, because artichokes and spinach are such mild flavors. And mustard! What a great idea! Thanks