Macaroni

Serves 8 1 pound elbow macaroni 1 tablespoon vegetable oil 1/2 cup mayonnaise 1 tablespoon cider vinegar 1/2 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste 1 small green bell pepper, cored and cut into...

We're looking for recipes for dining outdoors, on the beach, oron your back porch for The Recipe Box Project, a collection of readers' favorites. The dishes can be old standbys like macaroni salad or more modern rice and grain salads. If there's a picnic chicken you always make in the summer or a dessert that'sbecome your specialty, please tell us about it and the story of where the dish comes from and how you serve it.Send recipes to recipebox@globe.com.

Serves 8 Butter (for the dish) Salt, to taste 1 pound elbow macaroni 1 can (12 ounces) evaporated milk 1 pound cheddar or Monterey Jack cheese, grated 2 tablespoons yellow mustard 1 teaspoon Barbadian hot sauce (or another hot sauce) 2 tablespoons ketchup About 1/2 cup Italian seasoned bread crumbs 1. Set the...

The following was submitted by the Medford Public Library: On Friday, May 4, the Library's Community Read Committee and the Medford Historical Society will be holding a joint fundraiser, featuring a menu inspired by 18th and 19th-century recipes. Tastings will occur from 7-9 PM at 10 Governors Avenue.  As part of the fun, we are looking for some cooks to help with the night's food offerings.  In exchange for a dish, we will offer a ticket discount of $5 off the $15 ticket price.

Serves 4. 8 cups water 2 teaspoons salt 8 ounces elbow macaroni 4 tablespoons butter 2 tablespoons flour 3 cups milk 1 1/2 cups grated cheddar cheese 1/2 cup bread crumbs 2 tablespoons melted butter (for the crumbs) 1. In a large pot combine the water and 1 teaspoon of the salt. Bring to a boil, add the pasta, and stir so it isn't sticking to the bottom. Boil for 9 to 12 minutes or until done.

Serves 4 Texas restaurateur Robert Del Grande makes this mac and cheese with elbows, tortillas, Monterey Jack cheese, cheddar, and poblano chili pepper. Poblanos vary in heat level; smaller, darker ones are sometimes spicier. If your nose stings when you handle the chilies, or if the raw chili tastes wildly spicy when you bite into it, use fewer. This dish comes out flecked with green. Butter (for the dish) 1 pound poblano chilies (4 to 6 chilies)

Serves 8 Diane Hyman, co-owner of The Trolley Stop, created this recipe with family friend Dotty Baker. Hyman adds seasoned salt and onion salt to her dish. Butter (for the dish) Salt and pepper, to taste 1 pound elbow macaroni 1 cup (2 sticks) unsalted butter 1 small onion, finely chopped 1/2 cup flour 8 ounce block Velveeta cheese, cubed 1 quart milk, warmed ...

The following was submitted by the Medford Public Library: On Friday, May 4, the Library's Community Read Committee and the Medford Historical Society will be holding a joint fundraiser, featuring a menu inspired by 18th and 19th-century recipes. Tastings will occur from 7-9 PM at 10 Governors Avenue.  As part of the fun, we are looking for some cooks to help with the night's food offerings.  In exchange for a dish, we will offer a ticket discount of $5 off the $15 ticket price.

We're looking for recipes for dining outdoors, on the beach, oron your back porch for The Recipe Box Project, a collection of readers' favorites. The dishes can be old standbys like macaroni salad or more modern rice and grain salads. If there's a picnic chicken you always make in the summer or a dessert that'sbecome your specialty, please tell us about it and the story of where the dish comes from and how you serve it.Send recipes to recipebox@globe.com.

Serves 4 1 tablespoon vegetable oil 1 medium onion, chopped 3 cloves garlic, chopped 1 pound ground beef 8 ounces elbow macaroni 1 can (1 pound) crushed or chopped tomatoes 2 cups chicken stock 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt, or to taste 1 ...

Five horses, more than 100 kinds of beer. The animals are outnumbered. This Davis Square establishment, opened in September, emphasizes craft brews. There are 36 rotating draft selections, which might include anything from Hitachino Nest Red Rice Ale to Port Brewing Co.'s High Tide IPA to Miller High Life. (Hey, it's the Champagne of beers.) With about 80 more selections available by the bottle and a full bar for cocktails, there is no shortage of variety. If it's a tavern first, Five Horses doesn't forget about food or ambience.

Serves 6 Butter (for the dish) Salt and pepper, to taste 6 tablespoons butter 3 cups panko (Japanese bread crumbs) 1 shallot, finely chopped 1 clove garlic, finely chopped 3 tablespoons flour 2 1/2 cups milk 1 cup heavy cream 1/4 teaspoon hot sauce ...

This is a tale of two restaurants. One, Stephanie’s on Newbury, a see-and-be-seen spot popular with tourists and shopping gal pals. The other, Garden of Eden, a neighborhood cafe for South End residents in search of brunch, sandwiches, and socializing. They had a few things in common - stellar patios, average food. But they felt very different, by virtue of their locations. Stephanie’s felt like shiny Newbury Street, Garden of Eden like the more alternative South End. Then Garden of Eden closed, the victim of a dwindling customer base (and the pesky little matter of unpaid meal taxes)

Serves 8 1 pound elbow macaroni 1 tablespoon vegetable oil 1/2 cup mayonnaise 1 tablespoon cider vinegar 1/2 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste 1 small green bell pepper, cored and cut into...

Serves 8 Diane Hyman, co-owner of The Trolley Stop, created this recipe with family friend Dotty Baker. Hyman adds seasoned salt and onion salt to her dish. Butter (for the dish) Salt and pepper, to taste 1 pound elbow macaroni 1 cup (2 sticks) unsalted butter 1 small onion, finely chopped 1/2 cup flour 8 ounce block Velveeta cheese, cubed 1 quart milk, warmed ...

Serves 8 Fast food doesn't have to mean bad food. This quick pasta dish combines a can of chickpeas, sometimes called ceci beans, with tiny pasta to create a hearty and satisfying meal. It's one of many regional variations of the Italian comfort food pasta e fagioli (known as pasta fazool). This particular recipe traveled from the Basilicata region of Italy to America with my maternal grandfather, George Fanelli. My grandmother, an Irish woman with the moniker Nelly Kelly Fanelli, mastered the dish that my mother, thankfully, recorded for posterity.

Five horses, more than 100 kinds of beer. The animals are outnumbered. This Davis Square establishment, opened in September, emphasizes craft brews. There are 36 rotating draft selections, which might include anything from Hitachino Nest Red Rice Ale to Port Brewing Co.'s High Tide IPA to Miller High Life. (Hey, it's the Champagne of beers.) With about 80 more selections available by the bottle and a full bar for cocktails, there is no shortage of variety. If it's a tavern first, Five Horses doesn't forget about food or ambience.

Serves 4 Texas restaurateur Robert Del Grande makes this mac and cheese with elbows, tortillas, Monterey Jack cheese, cheddar, and poblano chili pepper. Poblanos vary in heat level; smaller, darker ones are sometimes spicier. If your nose stings when you handle the chilies, or if the raw chili tastes wildly spicy when you bite into it, use fewer. This dish comes out flecked with green. Butter (for the dish) 1 pound poblano chilies (4 to 6 chilies)