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The best baked ziti isn’t made with ziti at all

By Olga Massov
Apr 02, 2025 5:06 am - This crowd-pleasing baked ziti is actually made with rigatoni, and strikes the right balance between cheesy and saucy. To ensure the finished recipe doesn’t wind up soupy or grainy, use crème fraîche in place of more traditional ricotta, and low-moisture, whole-milk mozzarella cheese instead of fresh.
Home & garden calendar, April 6-12

Apr 02, 2025 1:03 am - Pressed flowers, dahlias, dragonflies, plant sales and more.
Roof inspection in the rain

By Barry Stone
Apr 02, 2025 12:28 am - Because of rainy conditions at inspection, a flat roof was “inspected” from the ground with binoculars. After closing was discovered to have a leak. Who is responsible?
The 100-Year-Old Cigar cocktail is an unexpected modern classic

By M. Carrie Allan
Apr 01, 2025 7:24 am - The aromatics of the 100-Year-Old Cigar cocktail stirred an intense recollection: fruity and vegetal, spicy, a slightly leathery funk that I wanted to keep breathing in.
You asked: Why do you have to add liquid to risotto a little at a time?

By Aaron Hutcherson
Apr 01, 2025 6:17 am - The traditional method for cooking a basic risotto calls for adding liquid one ladle at a time. But is that the only way?
Blend your way to better chicken vindaloo

By CHRISTOPHER KIMBALL
Apr 01, 2025 6:02 am - Vindaloo is an Indian dish of Portuguese influence that typically is associated with the state of Goa on India’s southwestern coast, but the curry is popular around the world. Made with pork, lamb or chicken, it’s notable for its vinegary tang, a generous dose of garlic and the spiciness of dried chilies.
An asparagus tart topped with Caesar dressing welcomes spring in style

By Joe Yonan
Apr 01, 2025 5:36 am - This simple-to-assemble tart features tender asparagus baked under a blanket of vegan Caesar dressing on a crisp puff pastry crust.
Pearl-shaped bubble foods are adding pop to all kinds of menus

By KATIE WORKMAN
Apr 01, 2025 5:08 am - Tiny sphere-shaped foods seem to be everywhere, entertaining mouths with their pop-ability and the sometimes unusual transformation of familiar foods. Here are some examples of pearl-shaped foods, old and new.
Put the power of preserved lemon to work in a chicken and orzo skillet

By Aaron Hutcherson
Apr 01, 2025 4:57 am - This Middle Eastern-inspired one-pot meal features chicken thighs seasoned with cumin and oregano, along with orzo pasta, artichoke hearts and preserved lemon.
ECC culinary students learn from renowned chef and alum Zach Laidlaw

Submitted by Elgin Community College
Mar 31, 2025 9:50 pm - Internationally renowned chef Zach Laidlaw returned to his alma mater, Elgin Community College, for a live culinary demonstration showcasing his expertise and dedication to quality culinary artistry.

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