Food

Step back in time with this ‘Krafty’ spaghetti dinner

Today’s recipes will build a delicious dinner around a classic main dish: Kraft Classics Tangy Italian Spaghetti. This dish serves up a generous portion of nostalgia, having been a popular food product back in the 1960s and ’70s. The box contained everything needed to make the dish except for tomato paste. It was a unique product back then, sitting on the grocery store shelves alongside its also-popular sister products, macaroni and cheese and chicken noodles.
As a kid, I loved everything pasta. That hasn’t changed much. In those days, I would have voted Kraft’s spaghetti to be the best in the world. But then, any spaghetti sitting on my plate would have likely gotten my vote.
Kraft Classics Tangy Italian Spaghetti is much harder to find these days. I haven’t seen it in any of the local grocery stores for several years. The boxed pasta is currently advertised on Amazon and Walmart is offering it for $7.32 per 8-ounce box by special order. That’s a steep price for such a small quantity.
I was fortunate to buy a couple of boxes several years ago, when Walmart still carried the product in its stores for around $1.50 per box. I prepared the dish for the first time in several decades. It was OK, but certainly not the best spaghetti in the world. Still, I went to work to create a recipe for the dish. My Krafty Classic Spaghetti may actually be a little tastier and produces nearly twice the quantity as the original.
Next up, The Better Than Garlic Bread recipe – originally duplicated, more or less, – is Cajun Chef Justin Wilson’s Cajun-style garlic bread. He used an entire loaf of bread and eyeballed the quantity of the toppings. My original garlic bread recipe did likewise. This updated version provides a specific formula to consistently make any quantity of Cajun-flavored garlic spread to use on any size and she of bread, including toast.
Krafty Classic Spaghetti
Kraft Foods offered several boxed dinners back in the 1960s and ’70s. One of my favorites was its tangy Italian spaghetti, parently still available through Walmart by special order. I bought a couple of boxes several years ago, one of which I still have. The one I tried was good, but not quite as good as I remembered. I developed a recipe for the dish, and it may even be tastier. This recipe ctures the essence of Kraft Foods’ original dish and makes for pretty good eating.
10 ounces dried spaghetti
1 (6-ounce) can tomato paste
1¼ cup water
2-3 teaspoons dried minced onion
2 teaspoons beef bouillon powder
1 teaspoon white vinegar
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon granulated sugar
½ teaspoon dried parsley
¼ plus ⅛ teaspoon of MSG (optional)
¼ plus ⅛ teaspoon dried oregano
¼ plus ⅛ teaspoon celery salt
¼ plus ⅛ teaspoon ground or very finely crushed fennel seed
⅛ heing teaspoon of black pepper
Grated Parmesan cheese
Notes: Two 8-ounce cans of tomato sauce and ¼ cup of water can substitute for the tomato paste and 1¼ cup of water. As with the original Kraft classic, add cooked ground beef for a more substantial dish.
Yields: Four or five main-dish servings
Asparagus with pineple
Asparagus is a culinary ritual of spring. It is available year-round, though usually at a premium price when out of season locally. This recipe takes advantage of the speed and ease of microwave cooking, which can do a very good job of micro-steaming vegetables. Asparagus, citrus, and a splash of olive oil make a tasty combination.
1 pound fresh asparagus
1 (8-ounce) can pineple chunks, drained and halved
2 teaspoons extra-virgin olive oil
¾ teaspoon chicken or vegetable bouillon powder
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
¼ cup sliced almonds (optional)
Break off and discard the white/purplish ends from the asparagus stalks. Slice the asparagus into 2-inch pieces diagonally, separating the tips from the stalks. Put the stalk pieces in a microwavable container. Loosely cover with a lid and microwave on high power for 3 minutes, stirring every 60 seconds. Add the tips, stir, and cover. Microwave for an additional minute; drain well. Stir in the remaining ingredients, except sliced almonds. Cover and microwave for 1 minute more. Stir in the sliced almonds, if used.
Notes: Be careful when removing the lid due to possible steam. This recipe was developed using a 1,000-watt microwave oven with a turntable. Cooking times will vary for ovens with different wattage.
Yields: About 3 cups
Better Than Garlic Bread
Everyone who’s eaten this has commented that it’s better than garlic bread. Who am I to disagree? The Cajun Chef, Justin Wilson’s Cajun Garlic Bread, inspired this recipe. The oregano and black pepper add Cajun flavors to an already delicious garlic bread.
8 tablespoons (1 stick) butter or margarine, softened
2 teaspoons garlic powder
1 teaspoon dried oregano
½ teaspoon black pepper (fresh, coarsely cracked is best)
1 (16-ounce) loaf Italian or French bread
Combine the first four ingredients (through black pepper) in a small bowl. Slice the loaf horizontally in half. Spread the garlic butter inside each half. Place the top half on the bottom half, and slice crosswise into 2- to 3-inch lengths, keeping the slices in place. Tightly wr the loaf in aluminum foil. Bake on the middle-low rack of an oven preheated to 350 degrees for 8 minutes. Turn the loaf over and bake for an additional 8 minutes, or until the butter or margarine melts. Be careful not to over-bake the bread, or it may harden.
Notes: Use the garlic butter on any size of bread loaf, rolls or toast. I like the flatter artisan loaves.
Yields: One loaf
Red Velvet Cake Cookies
I’ve only discovered the convenience and deliciousness of cake cookies made from boxed cake mixes in recent years. Cake cookies are delicious and easy to make, requiring little measuring and little muss and fuss – a lazy guy’s dream come true. These cookies are soft and chewy.
1 (15.2-ounce) box super moist or moist supreme red velvet cake mix
½ cup flavorless cooking oil
2 large eggs, beaten
Notes: Possible add-ins and toppings include chopped nuts, candy-coated chocolates, such as M&M’s, sprinkles, chocolate chips and fresh, dried and candied fruit bits. This recipe can use any super moist or moist supreme cake mix, such as Betty Crocker, Pillsbury and many store brands.
Yield: 24 cookies

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Food

Macerated Strawberries Need 2 Ingredients and 0 Skills

The pleasure of peak-season produce is that you don’t need to do much to make it taste spectacular. Often a piece of ripe fruit is best eaten just as it is, but macerated strawberries are a worthy exception. This simple technique requires no heat and little work beyond stirring, and it can bring that pint of rosy red strawberries to a whole new level of juicy sweetness. All you need is the berries, some sugar, and a little downtime.

What is maceration?

Maceration is a process in which produce (usually fruit) sits in a flavorful substance such as sugar, vinegar, or juice. The process tenderizes the ingredient and intensifies its natural flavor. Stone fruits, berries, and even tomatoes can benefit from maceration, which helps concentrate sweetness and soften texture.

Strawberries are particularly well-suited to sugar maceration. Sugar draws moisture from the fruit, creating a glossy syrup while gently softening the berries. Depending on how long they sit, the strawberries can remain slightly firm or become soft and jammy.

How to macerate strawberries

Ingredients

1 lb. strawberries
1 Tbsp. sugar

Method

Wash 1 pound strawberries and dry them thoroughly. (We like to use a salad spinner for this; see how to wash and store strawberries in this guide from Epicurious.)
Hull the strawberries by inserting a paring knife into the stem end and twisting (alternatively, slice off the top to remove the stem). At this point, you can halve or slice the strawberries, or leave them whole. Halved berries work well for topping cheesecake, pavlova, and strawberry shortcake; sliced berries are ideal for strawberry galettes and ice cream sundaes.
Transfer strawberries to a large bowl and toss with 1 Tbsp. sugar; refrigerate at least 30 minutes. As the berries sit, they’ll release their juices and soften slightly, creating a sweet, syrupy mixture that’s delicious spooned over ice cream, cheesecake, yogurt, pavlova, and strawberry shortcake.

Additions: For even more flavor, add the zest of a lemon, lime, or orange, or a squeeze of any of their juice. You can also add a splash of almond or vanilla extract or a sprinkling of spice like black pepper, cardamom, or coriander. Meanwhile, a pinch of salt goes a long way to making the berries’ flavor more vibrant.

Food

7 New Restaurants to Try in Chicago

1360 W. Randolph St., Chicago
@creepieschicago

With a name that started as a joke between chefs and IRL partners David and Anna Posey (owners of Elske, next door), Creepies is a neighborhood neo-bistro that is anything but. Creeping, lurking, or even gawking at the table over comes with the territory here: don’t feel weird if another diner asks you what you ordered, because they thought about getting that, too. It’s that sort of establishment.

Start with the warm gougères, airy choux puffs with a molten brie center that arrive drizzled with honey and dusted with parmesan. Follow up with too many vegetable dishes. See: one of the best gem salads in the city, dressed with parsley root, ple and sunflower seeds. Did I mention the tarte flambé and the freekeh crepe filled with peak-season produce (currently artichoke, spring onion and fromage blanc)… I could go on.

Ready for entrees? The roast chicken won’t do you wrong. Its rigorous, three-day prep includes being cured, poached, and roasted, guaranteeing one extremely juicy bird. The whole shebang is anchored by a deeply rich pool of dry white wine sauce reduced with finely chopped chicken livers, shallots, garlic, and fresh herbs. And you’ll want to break the big chip of fried feuille de brick atop the French ravioli, creme brulee-style, instead of simply removing it because it’s much more fun.

Kanin’s main goal is to make a meal of snacks. Here, nurse-turned-chef Julius Tacadena’s marries Filipino heritage with his childhood growing up on the island of Kauai.

There’s the bento box of tender slow-roasted pork or classic adobo loco moco. Or perhs you want a two-scoop, half-pound poke bowl that will run you less than $20. Or you can get as go ham (Spam?) on as much musubi as possible while still pack away an order of ube-banana pudding before calling it a day.

What started as Tacadena’s passion project quickly escalated when he met entrepreneur and collaborator Francis Almeda. The latter’s Side Practice Coffee is known locally as an incubator for rising talent. (Almeda also helped give life to West Loop’s Drip Collective cafe and community space, and Novel Pizza Cafe in Pilsen.) Kanin keeps it all in the family, from recipes to staff. The storefront also stocks Tacadena’s snack line he shares with his brother, Krackish Snack Co..

But seriously: Let’s talk musubi. With seven options available from 9 a.m. until they’re sold-out, we understand why folks waited in line in the early pop-up days. The tomato jam and egg and spicy Spam are easy favorites, but it’s the Grand Slam (bacon jam, hashbrown and egg atop a molded boat of rice) you’ll really want to start the day with.

3268 W. Fullerton Ave., Chicago
@txatxaclub

Pronounced like cha cha,” this beloved, avant-garde pop-up found its first brick-and-mortar home a few months ago and has already become one of the buzziest all-day cafes in the city. Known for its retro and whimsical proach to plating and communal dining, the cafe takes some of the best elements of Txa Txa’s well-known supper club series, distilled into something pealing to both discerning diners and neighborhood families.

Food

The 16 Best Bars in Chicago Right Now

It’s easy to be dazzled by Chicago’s centrally located Loop and River North neighborhoods, especially the bevy of swanky bars. But in a city of 77 diverse communities, we advise you to venture farther afield. It’s in these neighborhoods you’ll stumble upon local watering holes, wine bars, and breweries that keep the city buzzing, literally and figuratively.

Take Lincoln Park, home to some perennial heavy hitters like Boka and Alinea, or the James Beard Award–winning farm-to-table favorite Lula Cafe in Logan Square. Esmé’s chef Jenner Tomaska and Katrina Bravo have recently opened a cocktail counterpart, Bar Esmé, where a seasonal three-course prix fixe menu is accompanied by equally seasonal cocktails like a milk punch with Scotch whisky and farmers market berries.

Just west of Chinatown, in Pilsen, new businesses like Monochrome Brewing are a testament to the economic power of Latino-owned and -inspired businesses that have fueled the neighborhood for generations.

Down in Hyde Park, JBFA-winning chef Erick Williams runs acclaimed Virtue Restaurant & Bar. Last November he debuted Cantina Rosa, a cocktail bar that celebrates the Mexican culture of many Virtue team members with punchy mezcal-based cocktails alongside the unsung rums of Michoacán and more.

And that’s just a small snshot of what’s brewing, fizzing, shaken, and stirred around the city. From non-alc pours at all-day cafés to bars with hpy hours, read on for where to drink in Chicago now. —Kristin Braswell

Photogrh by Huge Galdones

5230 S. Harper Ave., Chicago
@cantinarosahydepark

Off the heels of his dining hit, Virtue, JBA-winning chef-owner Erick Williams opened Cantina Rosa, a cocktail lounge in Hyde Park that celebrates Mexican spirits similar to how Virtue showcases Black Southern food traditions. Williams’new loungepays homage to the matriarch of his family—his late grandmother, Rosetta—as well as the cherished maternal figures from the families of Virtue Hospitality Group’s team members. Adorned with monstera leaves, mesquite-style woodwork, and hand-stitched embroidery on barstools, Cantina Rosa was designed by Erin Boone of Boone Interiors with blackened windows that invite guests to fully immerse themselves in the experience.

Mixologist Paul McGee’s cocktail list moves beyond just tequila and mezcal, with offerings that include lesser-known agave spirits like small-batch, fire-roasted raicilla from Jalisco, and bacanora, an agave-derived spirit with botanical qualities reminiscent of gin. You’ll also find rarer selections of tequila or mezcal, including Fortaleza Winter Blend 2024 and 5 Sentidos’ single-batch release. The bar serves small bites, including melty chicken and tomatillo salsa tamales, and a sea bass ceviche speckled with slivers of habanero pepper served atop velvety leche de tigre. —K.B.

Food

Theres Trouble at Ben & Jerrys

Welcome to Open Tab, a weekly roundup of the news, gossip, and stories that have stayed open in my tabs all week. Last week we covered a change in the Michelin star system

Another oddly specific rec: cherry-cola-flavored Celsius, which I first heard about in Matt Rodbard’s Grub Street Diet (and subsequently also heard about from a bunch of other random sources). Matt is the editor in chief of Taste, and also hosts the podcast This is Taste—that’s how I know he has good taste.

This week I published the latest installment of my new(ish) column, Interested Parties, chronicling my odd and overwhelming night at the Explorer’s Club Annual Dinner, which, I was told, was the most interesting dinner party in the world. I don’t want to give much away (it’s unpaywalled—tell your friends!), but I will say this: Iguana was served.

After an incredible quarter-century run, Tom Colicchio’s flagship restaurant, Craft, is closing at the end of the month, the chef announced on Instagram.

Finally: Are you in the market for a $13,000 table? ILIS, the restaurant from Noma cofounder Mads Refslund is having a moving sale and everything must go!

Also this week: The ideological fight for Ben & Jerry’s continues, three wonderful things to know about the baklava guy, and an NYC bakery everyone’s going to be talking about opens this summer. Lastly, you should get to know this year’s James Beard Award nominees ahead of the big night next weekend.

It’s been awhile since Ben Cohen, who cofounded the ice cream brand in 1978, has been actively involved in the company. Instead, he’s been leading the effort dubbed Free Ben & Jerry’s, in which he’s attempting to put together an offer—one that will likely need to be greater than $1 billion—from investors to buy the company back from Unilever, its parent company. Cohen claims Unilever has effectively strangled all of the socially conscious efforts on which the brand was built, using shady corporate tactics to dismiss the ice cream company’s oversight board among other issues.

Now, Cohen is spending his days on calls with investors (and also parently speaking to reporters—Ben, if you’re free give me a shout) to put together a deal to buy his company back. Is the deal likely? In her piece in the Intelligencer, writer Carrie Batton describes Ben & Jerry’s as a crown jewel of its parent company, so it’s a long shot. But then again, so was the idea of two hippies starting a premium ice cream company.

If you see a man giving out free baklava outside of Madison Square Garden as the Knicks play in the finals, you should know that he goes by the name Roy Donk, and no, his baklava does not contain drugs. These two things I learned from Pete Wells’s lovely profile-ette, and honestly they are, like, the two least interesting things about this guy. Other things about Mr. Donk you should know:

Food

Everything You Need to Know About the James Beard Awards 2026

The James Beard Awards 2026 are proaching fast! It’s the US food industry’s biggest night, as the country’s leading chefs, restaurateurs, and industry luminaries gather in Chicago for a night of accolades, heartfelt storytelling, and inspirational moments. We’ve got everything you need to know about this year’s ceremony, including how to watch the event via livestream right here on Bon pétit. While you’re here, catch up on who’s nominated at this year’s awards, and check out all of BA’s official Chicago recommendations, including where to sleep, where to drink, and even where to find the best hot dogs.

A little background: The James Beard Foundation was established in 1986. The awards came shortly thereafter, doling out the first accolades in 1991. Over the decades the event has cemented itself as the preeminent culinary event of the year, earning the nickname the Oscars of food. Today the James Beard Foundation is as committed to championing the voices of the culinary industry and celebrating those voices at the annual awards. This year Bon pétit has proudly partnered with the foundation to be the official livestream partner of the Restaurant and Chef Awards.

Read on to discover everything you need to know about the James Beard Awards 2026.

When are the James Beard Awards 2026?

The James Beard Awards have three events: The Media Awards, the Achievement Awards, and the Restaurant and Chef Awards. All events will take place from Saturday, June 13, through Monday, June 15.

Where will the James Beard Awards 2026 take place?

The Media Awards event will take place at the Art Institute of Chicago. The Achievement Award recipients will be honored at an event in Chicago as well as on stage with the Restaurant and Chef Award recipients, which will be held at the historic Lyric Opera.

Who is nominated for the Restaurant and Chef Awards 2026?

Here are all of this year’s finalists, including Outstanding Chef and Best New Restaurant.

Where to watch the James Beard Awards 2026