CRAVE: Find summer comfort with these classic recipes

Carbonara Rotini & Cheese

Carbonara Rotini & Cheese

Yields about 6 servings.


8 ounces rotini pasta

5 tablespoons butter

4 tablespoons flour

2 cups milk

Salt and pepper, to taste

1 heaping cup shredded cheddar cheese

1⁄4 cup grated Parmesan

2 large eggs, lightly beaten

8 slices bacon, cooked and crumbled, divided

2⁄3 cup frozen peas, thawed


1. Preheat oven to 375 F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray; set aside.

2. Cook pasta to al dente, according to package directions. Drain, and place in a large bowl.

3. Melt butter in a saucepan over medium heat. Sprinkle in flour, and whisk for 2 to 3 minutes. Slowly add milk, whisking constantly, until mixture is smooth and thick enough to coat the back of a spoon. Season with salt and pepper.

4. Remove saucepan from heat, and stir in cheddar and Parmesan cheeses, a little at a time, until a smooth sauce forms.

5. Pour sauce over rotini, and stir gently to combine. Set aside to cool for about 10 minutes.

6. Add eggs, bacon, and peas, and mix well.

7. Transfer mixture to prepared baking dish, and bake, uncovered, for 20 to 25 minutes.

8. Cool slightly before serving.

Roasted Corn & Black Bean Salad

Yields about 8 servings.


4 ears of corn, shucked

1 red onion, chopped

1⁄4 cup loosely packed chopped fresh cilantro

2 cans (15 ounces each) black beans, drained and rinsed

3 tomatoes, chopped (about 1 pound)

3 tablespoons red wine vinegar

2 teaspoons Dijon-style mustard

Salt and pepper, to taste

1⁄3 cup olive oil, divided


1. Preheat grill to high, and heat for 10 minutes.

2. Add corn to grill, and cook for about 10 minutes, turning often. (You want the kernels charred, but not burned.)

3. Remove corn from grill, and set aside until cool enough to handle. Then, cut kernels from cobs, place in a large bowl, and let cool completely.

4. Add onion, cilantro, beans, and tomatoes to cooled corn, and mix well.

5. In a small bowl, whisk together vinegar, mustard, salt, and pepper. Slowly whisk in oil until thoroughly blended and thickened.

6. Pour oil mixture over salad mixture, and toss to combine. Taste, and add more salt and pepper, if needed.

7. Cover and chill for 30 minutes before serving.

Stuffed Baked Potatoes

Yields 8 servings.


8 large russet potatoes

1⁄2 cup unsalted butter, room temperature

1⁄2 cup sour cream

1⁄2 cup chopped fresh chives

4 green onions, thinly sliced, white and green parts separated

1 1⁄2 cups shredded cheddar cheese, divided

Salt and pepper, to taste


1. Preheat oven to 400 F.

2. Prick potatoes all over with a fork or sharp knife. Wrap in foil, and bake for about 1 hour, or until tender.

3. Remove potatoes from foil, and cut a lengthwise slit in the top of each. Carefully scoop out flesh from potatoes into a large bowl.

4. Place potato shells on a baking sheet lined with parchment paper, and set aside.

5. Stir butter, sour cream, chives, green onion whites, and half the cheese into potato flesh, and stir to combine. Season with salt and pepper.

6. Spoon filling evenly into potato shells. Sprinkle remaining cheese on top.

7. Bake for another 5 minutes, or until cheese is melted.

8. Garnish tops with green onion greens, and serve hot.


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