Fried Chicken Photo: thebittenword.com/Flickr

• When you're on the hunt for Southern fried chicken in Boston, check out spots like Highland Kitchen and Summer Shack, or try to make it at home like Virginia's Mildred Rowe -- here's the recipe.
• Rosetta Constantino teaches students about the wonders of fresh, homemade ricotta, and you can make it too.
  
• Not only are rugelach from Babycakes in Boxborough hand-rolled, but 20 percent of their profits go to the Pan-Mass Challenge.
• Looking at one family's party fare, which includes recipes for Chicken Salad and Gluten-Free Lasagna.
• Forget the split -- here's a recipe for Green Pea Soup.
• Um ... pickle juice Popsicles?!
  
• Palmer Vineyards North Fork Pinot Blanc 2007 is but one of several American wines that ring in at $11 and under.
  
• Stuffed Potatoes with Trees and Cheese are catnip for kids -- and thanks to this kids' to-do list, they can help make them.
  
• An interview with Jeri Quinzio, author of "Ice Cream: The Ultimate Cold Comfort."
• If you're looking for a cheap place to eat in Harvard Square, check out Noir, where all food costs under $13.
• Cambridge's Tupelo offers Southern comfort food that elicits a simple yet well-earned "yum."

• A recipe for a traditional Easter Meringue.
• Cooking lessons from Rome.
• Maine tomatoes are red, ripe, and ready.
• A little history on Chinese-Indian cuisine.
• Which matzo is the best?
• Be careful when handling your Easter chicks.
• A sampling of winters-end red wines you might have not tried yet.
• This week's recipes: Baked Chicken Legs with Tomatoes, Haroset with Dates, Pasta and Chickpea Soup, Passover Fritters, and Ricotta Cheesecake.

The authors of On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind own the restaurant Al Forno in Providence, RI, which specializes in exceptional pastas and Italian food. The book is a compilation of some of those pasta dishes from the restaurant alongside some at-home and after-hours favorites of the chefs - chefs who are definitely on top when it comes to making great spaghetti (linguini, etc.). There is a wealth of knowledge in the book that will benefit the home chef. For example, they go into great detail about how to tell when pasta is actually "al dente," since it is a mark that tends to be under- or overshot frequently. They also give detailed descriptions of common ingredients - from parmesan to prosciutto - how to use them and how to make sure you're getting the best. in some cases, the best way may be to make up a batch yourself. Case in point, there is a recipe for homemade ricotta cheese that is surprisingly accessible. In fact, all of the recipes are very approachable for the home chef, who will be helped along with lots of tips and flavor-boosting shortcuts that are sprinkled throughout. They will even be useful even if you want to improve a jarred sauce on a really busy weeknight. There are classic sauce+pasta combinations, as well as recipes for baked pasta dishes, such as Ricotta Ravioli, Saffron-Sauced Pasta and Osso Buco, Spaghetti with Fresh Spinach and Gorgonzola and Penne with Fresh Artichokes.

• How to rub your pork. Oh, get your mind out of the gutter!
• It's summer, the season of ice cream, but you want your kids to eat the low-fat stuff? The Globe does a taste test to find the best.
• Waffles: worth the trouble, or should you just make pancakes?
• Ask the cook: how do you handle a recipe that calls for eggs if your child is allergic to them? (scroll down)
• Here's a tricky question: when we can have anything we want, what should we have for dinner?
• The manly art of food writing.
• This week's recipes: Spinach and Ricotta Gundi, with Fava Beans and Tomatoes, Ricotta Gnocchi, with Brown Butter and Asparagus, and Kimchi Ramen.

Holy moley, I love cannoli. Cannoli is one of the things I miss most about living on the East Coast. Maybe there is New York-quality, real Sicilian Cannoli lurking somewhere on the streets of Seattle, but I haven't found it yet. Until I do, this recipe from Epicurious might hold me over.