Christnp

The Whole Foods '365' store brand marinara is surprisingly good. Not sweet (I HATE sweet sauce). I use it regularly. I haven't tried out all of the different 365 tomato sauces, but I can recommend the regular marinara.

I always assumed the texture indicated how long they were cooked. The big, soft, "fluffy" ones being undercooked; the shrunken tough ones being overcooked. Now I'm wondering if it's something else. Do you think they might brine them to plump them up? Christine

Do you know about www.epicurious.com? You can search a giant database of Bon Appetit and Gourmet magazine recipes, and also see reader's ratings and comments about the recipe. I just did an advanced search for "apple", checking 'hors d'oevres' and pulled up a few interesting recipes. Sorry if you already know about it, but some times people haven't discovered this yet.

Focussing on inexpensive ... For very good and inexpensive Vietnamese, try Pho Pasteur in Harvard Square (in the building called "the garage" on Dunster street). Also in Harvard Square is Bartley's burgers. If you have a yen for a really sinful, giant burger, this one's worth it. If you like informal Japanese, try the japanese food court in Porter Square (In the Porter Exchange building). You can get good Ramen there, served up on shared tables. I've heard the sushi is on the decline. Other options are available.

It's useful to know where you are staying in Boston, and what kind of food interests you. Italian? Vietnamese? Burgers? Seafood? Sushi? Give us a hint and we'll make some suggestions.