Parmesan Basil Orzo

Parmesan Basil Orzo

Orzo with Parmesan & Basil

creamy garlic and parmesan orzo pasta with lemon zest and parsley - orzo with parmesan & basil stock pictures, royalty-free photos & images
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Orzo with Parmesan & Basil from Taste of Home

Prep time: 5 minutes

Cooking time: 15 minutes

Serving size: 4 servings

Ingredients

  • 1 cup uncooked orzo pasta or pearl couscous
  • 2 tablespoons butter
  • 1 can (14.5 ounces) chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons dried basil
  • 1/8 teaspoon pepper
  • Thinly sliced fresh basil (optional)
cooked italian pasta, risoni, orzo in a bowl on wooden table - cooking orzo stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

  1. Toast the Orzo:
    • In a large cast-iron or heavy skillet, sauté the orzo in butter over medium heat until lightly browned, about 3–5 minutes.
  2. Cook the Orzo:
    • Stir in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed and the orzo is tender, about 10–15 minutes.
  3. Finish with Flavor:
    • Stir in the Parmesan cheese, dried basil, and pepper. Mix well until the cheese is melted and the orzo is creamy.
  4. Garnish and Serve:
    • If desired, top with thinly sliced fresh basil for extra flavor and presentation. Serve immediately. Enjoy!
creamy garlic and parmesan orzo pasta with lemon zest and parsley - orzo with parmesan & basil stock pictures, royalty-free photos & images
Photo by Getty Images
Four Cheese Baked Pasta

Four Cheese Baked Pasta

Four Cheese Baked Pasta

Photo by Getty Images

Four Cheese Baked Pasta Recipe from Foodnetwork

Prep time: 20 minutes

Cooking time: 1 hour and 15 minutes

Serving size: 6 to 8 servings

Ingredients

  • Kosher salt
  • 1 (28-ounce) can whole plum tomatoes, crushed by hand
  • 1 pound mezzi rigatoni
  • 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
  • 1 pound part-skim mozzarella cheese, cubed
  • 1 1/2 cups grated asiago cheese (about 6 ounces)
  • 8 ounces part-skim ricotta cheese
  • 1 head garlic
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 onion, chopped
  • 1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
boiling pasta - rigatoni boiling stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

Preheat and Roast Garlic:
Preheat the oven to 400°F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.

Prepare the Sauce:
Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel, cooking and stirring occasionally for about 3 minutes. Add the chopped garlic and red pepper flakes, cooking for another 2 minutes until the garlic softens. Stir in the tomato paste and 1 teaspoon salt, and cook for 3 more minutes until the vegetables are tender. Add the crushed tomatoes and 4 cups water. Stir and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 30 minutes.

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the mezzi rigatoni and cook according to the package instructions. Drain, rinse under cold water, and set aside.

Prepare the Breadcrumbs:
Pulse the toasted rosemary focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each of parmesan and parsley. Pulse a few times until combined. Set aside.

Assemble the Dish:
Lightly brush a 9-by-13-inch baking dish with olive oil. Combine the cooked pasta, sauce, sun-dried tomatoes, fennel fronds, mozzarella, asiago, and the remaining 1/4 cup each of parmesan and parsley. Toss until well mixed. Transfer the mixture to the prepared baking dish. Top with spoonfuls of ricotta and sprinkle with the breadcrumbs.

Bake:
Cover the dish loosely with foil and bake for 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes.

Rest and Serve:
Let the baked pasta rest for 10 minutes before serving. Enjoy!

pasta in a cast iron pan shot on rustic wooden table - rigatoni baked pasta stock pictures, royalty-free photos & images
Photo by Getty Images
Flu season in the US is the most intense it’s been in at least 15 years

Flu season in the US is the most intense it’s been in at least 15 years

By MIKE STOBBE AP Medical Writer

NEW YORK (AP) — The U.S. winter virus season is in full force, and by one measure is the most intense in 15 years.

One indicator of flu activity is the percentage of doctor’s office visits driven by flu-like symptoms. Last week, that number was clearly higher than the peak of any winter flu season since 2009-2010, according to data posted Friday by the Centers for Disease Control and Prevention.

Of course, other viral infections can be mistaken for flu. But COVID-19 appears to be on the decline, according to hospital data and to CDC modeling projections. Available data also suggests another respiratory illness, RSV, has been fading nationally.

The flu has forced schools to shut down in some states. The Godley Independent School District, a 3,200-student system near Fort Worth, Texas, last week closed for three days after 650 students and 60 staff were out Tuesday.

Jeff Meador, a district spokesman, said the vast majority of illnesses there have been flu, plus some strep throat. He called it the worst flu season he could remember.

So far this season, the CDC estimates, there have been at least 24 million flu illnesses, 310,000 hospitalizations and 13,000 deaths — including at least 57 children. Traditionally, flu season peaks around February.

Overall, 43 states reported high or very high flu activity last week. Flu was most intense in the South, Southwest and western states.

In Rochester, New York, the flu season has been intense but not necessarily worse than at the peak of other years, said Dr. Elizabeth Murray, a pediatric emergency medicine doctor at the University of Rochester Medical Center.

She said there’s a lot of flu, but there’s also still a lot of RSV and a surprising number of babies with COVID-19.

“All of the respiratory illnesses are around, with a vengeance,” Murray added.

The CDC declined to let an Associated Press reporter speak to an agency flu expert about recent trends. The Trump administration ordered a temporary “pause” on health agency communications and has continued to refuse interview requests that were routinely granted in the past.

U.S. health officials recommends that everyone 6 months and older get an annual flu vaccination.

About 44% of adults got flu shots this winter, the same as last winter. But coverage of children is way down, at about 45% this winter. It’s usually around 50%, according to CDC data.

About 23% of U.S. adults were up to date in their COVID-19 vaccinations as of late January, up from about 20% at the same point in time the year before. COVID-19 vaccination rates for kids were about the same, at around 12%.

The government has not yet reported its estimates of how well this season’s flu vaccine is working.

Testing results from patients indicate that two strains of seasonal flu that are causing most illnesses — a Type A H1N1 and a Type A H3N2. Health officials are closely watching a third strain — a bird flu known as Type A H5N1 — that has sickened tens of millions of animals, but is known to have infected only 67 people in the U.S.

To avoid seasonal viruses, doctors say you should avoid touching your eyes, nose and mouth because germs can spread that way. You should also wash your hands with soap and water, clean frequently touched surfaces and avoid close contact with people who are sick.

___

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

Some Fort Liberty soldiers will head to US-Mexico border, bringing the total to 3,600

Some Fort Liberty soldiers will head to US-Mexico border, bringing the total to 3,600

WASHINGTON (AP) — The Pentagon will deploy roughly 1,500 more active duty soldiers to the southern border to support President Donald Trump’s expanding crackdown on immigration. That would eventually bring the total to about 3,600 active duty troops at the border. A U.S. official said Friday that the order has been approved to send a logistics brigade from the 18th Airborne Corps at Fort Liberty in North Carolina. The official spoke on condition of anonymity because the deployment has not yet been publicly announced. The Pentagon has been scrambling to put in motion Trump’s executive orders signed shortly after he took office on Jan. 20.

Concha Bread

Concha Bread

Concha Bread

Photo by Getty Images

Concha Bread Recipe from Delish

Prep time: 3 hours and 15 minutes

Cooking time: 22 minutes

Serving size: 12 servings

Ingredients

Dough:

  • 2/3 cup whole milk
  • 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
  • 1/4 cup plus 1 tsp. granulated sugar
  • 4 to 4 1/2 cups all-purpose flour
  • 2 tsp. kosher salt
  • 4 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl

Topping and Assembly:

  • 1 cup all-purpose flour, plus more for assembly
  • 1 cup powdered sugar
  • 3/4 cup vegetable shortening
  • 2 Tbsp. unsweetened cocoa powder (optional)
  • 2 tsp. pure vanilla extract
  • Pinch of kosher salt
woman making rghayef (moroccan crepes) - making concha bread stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

Dough:

  1. Activate Yeast:
    In a small pot over medium heat, warm milk until about 105°F (warm to the touch, not hot). Transfer to a liquid measuring cup, stir in yeast and 1 tsp. granulated sugar. Let sit until foamy, about 5 minutes.
  2. Mix Dry Ingredients:
    In the large bowl of a stand mixer, whisk together 4 cups of flour, salt, and the remaining 1/4 cup of granulated sugar.
  3. Combine Ingredients:
    Once the milk mixture is foamy, add it to the flour mixture along with the eggs. Stir with a rubber spatula or wooden spoon until a shaggy dough forms.
  4. Knead Dough:
    Attach the bowl to the stand mixer fitted with the dough hook. Mix on medium-low speed, adding more flour 1 tablespoon at a time if the dough sticks to the bottom. Knead until smooth and elastic but still firm, about 10-12 minutes.
  5. Incorporate Butter:
    With the mixer running, add butter one piece at a time. Wait until each piece is fully incorporated before adding the next. This process might take up to 10 minutes.
  6. First Rise:
    Brush a medium bowl with softened butter. Shape the dough into a ball, transfer it to the prepared bowl, and cover tightly with plastic wrap. Let rise in a warm, draft-free area until nearly doubled in size, about 1 hour.

Topping and Assembly:

  1. Prepare Topping:
    In the bowl of a stand mixer fitted with the whisk attachment, beat together 1 cup flour, powdered sugar, shortening, cocoa powder (if using), vanilla, and a pinch of salt on low speed. Increase to medium speed and beat until smooth, resembling frosting (about 1 minute).
  2. Shape Dough:
    Line 2 baking sheets with parchment paper. Turn the dough onto a clean surface and divide it into 12 equal pieces. Roll each piece into a ball and place 6 balls on each sheet.
  3. Add Topping:
    Using damp hands, scoop about 2 heaping tablespoons of topping and pat it into a 3-inch disc. Drape the disc over each dough ball, leaving about 1/4-inch of dough exposed at the bottom. Smooth the topping gently with damp fingers.
  4. Score Topping:
    Use a conchas mold or a sharp knife dipped in flour to score the topping into patterns. Let the conchas rise again until the dough balls are about one-third bigger, about 1 hour.

Bake:

  1. Preheat Oven:
    Arrange racks in the upper and lower thirds of the oven. Preheat to 350°F.
  2. Bake Conchas:
    Bake for 20-22 minutes, rotating the baking sheets halfway through, until golden and risen.
  3. Cool and Serve:
    Transfer conchas to a wire rack to cool before serving.
conchas mexican bread top view baking ingredients in mexico - making concha bread stock pictures, royalty-free photos & images
Photo by Getty Images
NC-based Honeywell, one of the few remaining US industrial conglomerates, will split into three companies

NC-based Honeywell, one of the few remaining US industrial conglomerates, will split into three companies

By MICHELLE CHAPMAN AP Business Writer

Honeywell, one of the last remaining U.S. industrial conglomerates, will split into three independent companies, following in the footsteps of manufacturing giants like General Electric and Alcoa.

The company said Thursday that it will separate from its automation and aerospace technologies businesses. Including plans announced earlier to spin off its advanced materials business, Honeywell will consist of three smaller entities in hopes that they will each be more agile.

“The formation of three independent, industry-leading companies builds on the powerful foundation we have created, positioning each to pursue tailored growth strategies, and unlock significant value for shareholders and customers,” Honeywell Chairman and CEO Vimal Kapur said in a statement.

Honeywell had said in December that it was considering spinning off its aerospace division. The public announcement arrived about one month after Elliott Investment Management revealed a stake of more than $5 billion in the aerospace, automation and materials company. Elliott had been pushing for the Charlotte, North Carolina, company to separate its automation and aerospace businesses.

The board of Honeywell International Inc. had been exploring strategic options for the company since earlier in 2024.

The company, which makes everything from eye solution to barcode readers, has been seeking ways to make itself more nimble. Over the past year and a half, just after Kapur took over as CEO, Honeywell has announced plans for the advanced materials business spinoff, entered into an agreement to sell its personal protective equipment business, and made several acquisitions.

The separation of the automation and aerospace technologies businesses is expected to be completed in the second half of 2026. The spinoff of the advanced materials business is anticipated to be completed by the end of this year or early next year.

Like Honeywell, other U.S. conglomerates have been pressured by shareholders to simplify their structures, allowing each segment of the company to move more freely and adapt to changes in their respective markets.

Iconic CEOs like Jack Welch of General Electric spent years building corporate American behemoths with the belief that with scale came power. Yet those massive companies were forced to compete with upstarts with a narrow focus and a more clearly defined set of goals.

Investors also wanted a more clear view of the priorities within each division, which became more murky as the companies grew.

In 2015 metals maker Alcoa said that it was splitting into two independent companies, separating its bauxite, aluminum and casting operations from its engineering, transportation and global rolled products businesses.

GE announced in 2021 that it was dividing itself into three public companies focused on aviation, health care and energy. At the time, the move was viewed as a potential signal of the end of conglomerates as a whole thanks to the move toward a digital economy.

Shares fell almost 3% before the market opened Thursday.

Irv Gotti, music executive who created Murder Inc. Records, dies at 54

Irv Gotti, music executive who created Murder Inc. Records, dies at 54

NEW YORK (AP) — Irv Gotti, a music mogul who founded Murder Inc. Records and was behind major hip-hop and R&B artists such as Ashanti and Ja Rule, has died. He was 54.

Def Jam Recordings, which was the parent company of Murder Inc., announced Gotti’s death in a statement late Wednesday night. It did not give a cause of death.

Gotti, whose real name is Irving Lorenzo, founded Murder Inc. with his brother in the late 1990s, with the label gaining worldwide prominence through platinum-selling artists Ashanti and Ja Rule. Gotti had also worked with artists DMX, Fat Joe and Jay-Z, among other huge names in the genre.

“His creative genius and unwavering dedication to the culture birthed countless hits, defining an era of music that continues to resonate with fans worldwide,” the statement from Def Jam read.

The label, which got its name after Gotti watched a documentary on the original Murder, Inc. crew of mob hitmen, once came under investigation for allegedly laundering drug money for a notorious crack kingpin, leading to criminal charges against Gotti. He was eventually acquitted.

The bad press around the investigation led to Gotti dropping the word “Murder” from the title of the label to change its name to The Inc.

“All of these big records, and people would still come back and focus on the negative word ‘murder,’” he said when he announced the change.

Still, Gotti never changed the nickname he shared with the late Gambino family boss John Gotti, which he said was given to him by Jay-Z.

“I ain’t going to change it,” he said of his name.

Lyor Cohen, a former Def Jam executive who is now global head of music at YouTube and Google, said “Def Jam has lost one of it’s most creative soldiers.”

“He was hip hop, and when we were on bended knee he brought the heat and saved our asses. He comes from a very tight, beautiful family from Queens and it’s an honor and a privilege to have known him. Irv you will be missed,” Cohen said in a statement.

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