Unheralded

LILLIAN CROOK: WildDakotaWoman — Lillian’s Variations On Marinara

I use either Lynne Rossetto Kasper’s recipe as a start but sometimes use my Marcella Hazan’s “Essentials of Classic Italian Cooking” recipes from my hardcover copy purchased in 1999. The SECRET is good ingredients, fresh whenever possible, and patience. One must taste a little as one goes along. My SECRET ingredient is cloves (in an amount depending upon one using the patience …


Unheralded

CHEF JEFF: One Byte At A Time — Bell Pepper And Mushroom Marinara

Marinara sauce can be thick and chunky or smooth and silky. Either way suits me, but if I had my druthers, the former rather than the latter would be my preference. Hardly any two of my marinara sauces are the same. But assuredly, they all contain tomatoes, garlic, some fresh basil, onion and seasoning. And they can be used on anything from …