Marcella Hazan’s Tomato Sauce

This definitive recipe has been my go-to for years. Although the directions say to discard the onion before tossing the sauce with pasta, I leave the onion in and find that white or red varieties work equally well. This recipe makes four servings or enough sauce for a...

Simple Vegetable Paella

Adapted from The New York Times, recipe by Martha Rose Shulman You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serves 6 to 8 Ingredients: 1 quart chicken stock, vegetable stock or...

Onion Pie

This can be made for an easy lunch or side dish for a main meal. Makes 8 servings Ingredients: 1 c saltine crackers ½ c melted butter 2 c onions, sliced thin 2tsp olive oil ¾ c milk 2 eggs 1 tsp salt ¾ c shredded, sharp cheddar cheese Instructions: Preheat the oven to...

Maple-Roasted Butternut Squash Bisque

From the California Café, this luscious, decadent, delicious soup makes a great addition to your holiday table as an appetizer or on a buffet. Maks 8 1 cup servings. Ingredients 2 lbs butternut squash (1-2 squash) 1/4 c butter 1 cup onion, chopped 1 cup carrot,...

Roasted Butternut Squash Soup

This is my favorite way to eat butternut squash—roasting the squash with onions or shallots til they are beautifully caramelized, then pureeing with stock. It’s simple, warm, delicious, and filling.  Freezable too! Serves: 4 Ingredients 2 Tbl olive oil...