Good Things by David

Delicious baked ziti doesn't require a lot of effort to make.  It's a hearty dish that is always a crowd pleaser, and if you make a large amount of it, you may even find yourself with great leftovers.  Whenever I have a craving for it I turn to my mother-in-law's recipe because it's most tasty.  Our baked ziti doesn't include any type of ground meat or sausages like other recipes, so it's perfect for the vegetarians in your home. A few weeks ago I found myself wanting to make some baked ziti for a get together at home, but rather than make the standard one I've been baking all of these years, I decided to try a slightly different recipe.  For that, I turned to a friend's family recipe that he kindly agreed to share here on the blog.   Michael is such a great cook, baker and recipe archivist, especially when it comes to Italian cooking.  It never ceases to amaze me the amount of energy he puts behind every single dish he makes, even if it'...

Eating meatballs marinara is something of an affair for me.  In recent months, I've been cooking them about once a week because they are absolutely delicious.  I can eat the meatballs straight out of the pot without anything else to accompany them, but give me a bowl of pasta or even some plain rice, and I can have a fantastic dinner. Over the years I've had long discussions with aunt Marg and my mother-in-law as to how they like to make their meatballs.  After telling them step by step how I make mine, they both agree that it is, indeed, their way .  Mind you, Aunt Marg and my mother-in-law have been making spaghetti & meatballs for decades now, so it’s nice to know that I make them in the same manner.   Beef or a mix of ground beef & ground pork and/or veal is common if you like making them with those types of meats.  At home, however, I make mine out of ground turkey.  Dark meat or a mix of dark & light is preferable to light...

It's such a pleasure to make one's own marinara for pasta.  With only a handful of well-chosen ingredients that can be found at just about any grocery store, a most delicious sauce can be made in less than one hour.  Within that time you can make a salad, set the table, pour the wine and have the pasta boiling so that you and your guests can eat well.   Usually, I make a marinara that's simply garlic, tomatoes and olive oil which is simmered for about half an hour.  If I decide I want to add more flavor I throw in some finely chopped onion, perhaps some basil and some chili flakes for kick.  It all depends on what I'm craving that particular day and who will be eating this tasty sauce.  For an even heartier marinara I add ground turkey and simmer it for a good forty five minutes until it thickens.  Really & truly, anyone can make a good marinara. All that is left to decide is which type of pasta to use for the sauce.  More often tha...