For the past few years, Anne Kulick has been busy showing her niece, Stephanie Cichy, the ins and outs of cooking and baking. Just recently, Stephanie helped her aunt prepare a longtime family ...

I’ll be the first to admit my thumb isn’t the least bit green. Retired Eagle gardening columnist Ron Kujawski might be the second to admit it, seeing all the questions I’ve asked him over the years ...

Making a crustless pie is a little tricky. The filling needs to be firm, yet soft enough that you don’t lose the pie idea and end up with an eggy custard. This recipe works well, and it uses only 1 ...

Serves 6. Recipe is reprinted with permission from “30-Minute One-Pot Meals: Feed Your Family Incredible Food in Less Time and with Less Cleanup” by Joanna Cismaru (Page Street Publishing Co., 2016).

For anyone who loves a perfectly juicy tomato, just picked and still warm from the sun, Connecticut’s growing season is never long enough. We love the fruit’s soft texture, bite of acidity and ...

Preheat your oven to 200C. Pre-grease the muffin tray with a little of the oil. Heat the remaining oil in a fry pan and gently saute the garlic, zucchini and diced tomato. Add the chopped spinach and ...

Pomodorini gratinati ripieni are just, well, super tasty. Seriously, they give Mediterranean appetizers a tasty twist by ...