Contents: (upper) Mini frittata made with leftover pasta (recipe/tutorial here), hard-boiled egg shaped like a car, and grapes. (lower) Leftover grilled shrimp with wasabi bread crumbs, cherry tomatoes, grilled zucchini and butternut squash, and cheese triangle. Morning prep time: 15 minutes.


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We'd been doing get-everyone-fed type meals for a bit and had a guest tonight, so I decided to play. The guest doesn't do cow dairy, and house meals are egg and meat-free, so everything was vegan except for the option of adding cheese for thems that do that. Sucrose-free too, due to the needs of said guest. Hearkening back to the yuppies' Santa ( Read more... )

So i've just come back from three days on-site work in Rome. During this time I got 5 hours sleep, so as you can imagine I didn't get any time to go out and sample any fine Italian food. Such a shame ( Read more... )

Hey! So I have been really enjoying cooking lately so looked up this community, this stuff looks great! Hope my contribution is to your liking too.


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Last winter, I bought a very large squash at a vegetable market - imagine a huge butternut squash with a green-and-orange striped skin.

Last week, I cut into it and made half of it into some burani kadu (recipe here) which I served with some fine keema mattar (Madhur Jaffrey's recipe). Turns out that while beautiful, the squash is pretty much ( Read more... )

Long-time lurker, first time poster...

I bought a jicama yesterday, as well as a couple of Mexican squach (look similar to zuchini). I bought 'em most because they looked cool.

Any ideas for either one of them? I'm looking for a side dish here...

So it's been a while since i posted on this community, but I thought I'd share.  I started an epicurial documentation of my study abroad experience with a kitchen of my own for the first time, and adopted the persona of Rachael Jay, after my favorite dining diva. So... I hope you enjoy! (note: pictures are all of what was actually made)


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while grocery shopping the other day, i picked up a butternut squash on a whim. not so much on a whim, to be honest, but more so because my good foodie friend seems to use them frequently in her cooking adventures, and i wanted in on the squashy goodness. so, if you could all be awesome and let me in on your favorite squash recipes, i would be ( Read more... )

I have 2 squash. The are long and cylindrical, kinda a cream/yellowy colour with dark green stripes.

I'm trying to cook butternut squash and I found directions to cover it in water and cook it at 350 for an hour.

This strikes me as a long time to make squash.

Is there another way?