Baked Ziti

Homey, cheesy, hearty, comforting – family food at its finest

Baked Ziti (aka baked pasta or pasta al forno) can be made with any tubular pasta. No matter what shape we use, though, we always call it baked ziti. Because that’s the name we’ve always known it by.

This dish is easy to put together. Its flavor and character resemble lasagna, but it’s a much simpler dish to assemble. Kind of a poor man’s lasagna, we suppose.

But the flavor couldn’t be richer.

Carnitas in Adobo Sauce

A richly flavored Mexican favorite

Most of us know about adobo sauce, right? It’s the stuff that canned chipotle chilies are packed in. But have you ever made homemade adobo? It’s a great sauce or marinade for meat, especially pork.

Our method for making adobo sauce is quick and easy. And in this post, we serve the sauce with its best friend, carnitas.

So get ready to pig out for Cinco de Mayo.

Barbecued Pork Steaks

Finish Summer Right with an Authentic Recipe for this St. Louis Specialty

Where has summer gone? Labor Day is almost here — and for many of us this weekend is the last great cookout opportunity of the year.

The holiday’s best festivities involve firing up the Weber and cooking great slabs of meat. I live in St. Louis, and although St. Louis Cut spare ribs are nationally known, the cut of meat most St. Louisians favor for cookouts is the pork steak.

If you haven’t had these for a while – or worse yet, never had them – Labor Day would be a great time to savor their porky succulence.