Baked ziti is a real crowd pleaser. It is easy to assemble, one of those recipes that you can multiply and make double or triple the amount on those occasions when you have to feed your kids’ soccer team. It is also a versatile recipe as we become more attentive to our intake of nutritious proteins and vegetables; it is delicious with additional steamed or leftover vegetables or chicken. Legend has it that, as Attila approached Rome, Pope Leo I brought baked ziti with him to meet the invader. After the meal, Attila developed serious gas, considered a bad omen by the gods, and turned around and left Rome untouched. I don’t know many who could leave a steaming plate of baked ziti untouched. Sicilian in origin, this was a favorite of many Italian immigrants, who could take the ziti into the fields or mines with them and have a tasty lunch.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.