"potluck recipes" news and stories

• How often do you use your food processor? Mark Bittman uses his a lot.
• Unwieldy wine lists, meet the iPad.
• Little Italy's Feast of San Genarro isn't famous for its food -- but that might change this year.
• You can eat well at Nuela -- "if only you can allow yourself to revel in, or ignore, the scene."
• Got a fabulous go-to potluck recipe? The New York Times Magazine wants it.

It's been a couple of day since I posted a zucchini recipe, so it seemed like it was time. This one is a tasty to take to a summer potluck because while it's essentially a side dish, it brings along some cheesy protein, which makes it a nice choice for your veggie friends in the crowd (sadly, the vegans will have to sit this one out).

Put a medium sized pot of water on to boil. Cut up two medium or one large zucchini into half inch slices. When the water comes to a boil, put the slices of zucchini in. You want to boil them for about 5 minutes, so that they soften but still have some structure. Drain them well and spread them out messily in a glass baking (use whatever size works best for the amount of zucchini you have, this recipe expands and contracts easily). Now that the zucs are cooked, you make a cheese sauce. There are many recipes for cheese sauces out there. Mine happens to be after the jump.