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We're going in three weeks and would love some recommendations for dinners within walking distance of Times Square. Looking for french bistro type food (nothing upscale) and greek food (again, nothing upscale). Comfort food places are what I had in mind. Also, what's the best bet for breakfast and lunch in the neighborhood. We're seeing a Broadway matinee on Saturday and visiting MOMA on Friday. Leaving Sunday around noon. Thanks so much.

I've only recently begun to use a crockpot and I adore it. But my recipe collection is miniscule and in definite need of expansion So for all you who have lived to love your crockpot/slow cooker (and even if you don't) would you care to share what's been in your crockpot that has made you smile with delight. I'm going out on a limb here, but I am not ashamed to admit that cream soups have been known to fall into my crockpot on occasion. Thanks to all who respond.

Again, a great, great suggestion. Thank you, thank you, thank you all!!

What great suggestions from everyone...particularly freezing the water and storing in plastic bags. That one I never would have thought of and storage has always been one of the problems. Although I don't do this often, I have entertained this was about ten times (usually milestones like graduations and such). Each time it seems to get harder and I start panicking earlier and earlier wondering what I have gotten myself into. I always try to serve things that I can make 2 - 3 days in advance since I don't have any help. The deviled eggs, though, will be a first and they have me stumped. Can I make them ahead and how in the world do I store 200 deviled egg halves? Ah, what's a mother to do????? Thank you all, again, for your invaluable help. Kathy

Thank you for your most gracious and helpful comments and suggestions. I will definitely heed them. I have searched the web for 'quantity cooking" and really haven't found anything helpful. I suppose what I'm looking for is the quantity for items which are served "as part of a buffet". If I was making pasta salad as a main course for 100, I could estimate. But as one part of the overall buffet the amount is not as clear. Thanks again for your responses and your welcoming words. Kathy

100 people....saturday afternoon, 2 pm...will have some outdoor tables/seating for those who want, but mostly people just stand around to eat. Everything has to be cold or room temp. There will be some college aged kids (maybe 30) but otherwise your normal middle aged person and about 15 younger kids Thanks for any help

I am hosting a college graduation party for my daughter in two months. Although I have the menu figured out, I have no idea of how much of everything to prepare. That's where I need expert help, please. This is going to a cold, fork buffet (pretty much). The menu is: Sliced eye roast with horseradish mayo Sliced turkey breast with cranberry mayo Sliced ham with some sort of mustard concoction All above served with petite dinner rolls Roasted shrimp and orzo salad (Ina's recipe) Chicken salad veronique (also Ina's) Caponata Tortellini salad with pesto, artichoke hearts, sundried tomatoes and olives Asparagus with some sort of orange dressing Grape tomato and mozarella salad Deviled eggs (maybe) Fruit salad Mini cannolis and pastries (which I'm buying) So that's it. But how in the world do I figure out how much of everything to prepare? Any and all help, comments, critiques or general offerings will be greatly appreciated. Thanks so much, Kathy