I'm putting this here rather than in the general recipes section because I think it kind of applies to bento cooking in terms of increasing food safety, and so I'm hoping there might be lots of bento-intended recipes that will work quite well. :)

So my nan has had a bumper crop of tomatoes this year, which means every family member has to take some haha! So we now have a bunch of lovely tomatoes, but they are really ripe so I need to use them asap. Just wondering what to do with them. I don't fancy making some sort of ketchup to be honest. I did think of making some mini quiches (bento friendly as well then!) as the whole family should eat that. But not sure what else I could do, quiche seems a bit... boring and samely, especially as mum has made a few over summer already.

(from the forum:) Hi everyone. A lot of new people have joined us this week, and visitor count is way up too. To help them out a bit, maybe some JB veterans can tell everyone what their favorite recipes here (or on Just Hungry) are. A link to the recipe would be great, but I can dig it out too. Thanks!

Hi everyone! I know we have some Spanish members here (Jiza, Loretta...anyone else?) Anyway - I was recently asked for an 'authentic' paella recipe, and realized I don't have a clue! I'm wondering what to you is an 'authentic' paella? Do you need a paella pan? What kind of rice? What should go in it? What are the must-have characteristics? Please chime in whether you're Spanish or not, if you love paella :)

I bought some peas in pods this week (I was in a hurry and just thought 'Ooh, massive sugar snap peas!' D'oh!) and very much enjoyed the theraputic activity that is podding peas. I was podded a load last night to make this for the umpteenth time: http://www.justhungry.com/my-mothers-simply-braised-spring-vegetables-hint-japan but was feeling a little guilty for chucking out the pods. I even gave one a nibble and it was nice, but a little tougher than those of peas that are cultivated to be eaten in their pods - obviously!

Here I am, just enjoying cooking a risotto primavera (in summer... so more a Risotto Estate, then:)). It's one of my favourite cookery activities; it's relaxing, gives you time to reflect while your stir and stir...I also enjoy the copious glasses of wine consumed in this lengthy process. I tend to go a little bit Keith Floyd when I cook dishes with alcohol in - one for the pot, one for me! - so try to avoid recipes involving booze, and always use cooking sake rather than drinking sake. :)