Easy, flavorful and rich sauce.  Great for cold, rainy weekends.

By Janice Olson

A quick and easy choice that is absolutely delicious!

By Jessica Crossley

Fresh everything and two kinds of cheese create a hot-rodded version of an offering by the Dry Creek General Store in Healdsburg. The star of the show, however, is the sprinkling of cured black olives that adds intensity and counterpoint to the other ingredients. Turn it up a notch by adding sliced avocado.

By Word CrunchR

With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.

By Travis Powers

Marioni’s seafood and steak restaurant vanished from Sonoma’s plaza decades ago, but a recreation of its veggie casserole lives here. The Marioni brothers served this right from the oven in boat-shaped baking dishes.  The “magic” to this recipe lies in the butter fat from the melted cheese that permeates all three layers beneath it.

By Word CrunchR

You don’t need to be Italian to cook like one, but it helps. This recipe emulates the one made by my maternal grandmother who was from Monopoli (Puglia region) on the Adriadic Sea. (It makes one medium-crust 16″ pie.)

By Word CrunchR

Incredibly delicious slice of heaven!

By Jessica Crossley

Teriyaki chicken and rice inside a pineapple half, topped with teriyaki sauce!

By jandent

A good vegetarian/vegan side for a bbq

By Mark Key

So easy to make at home!

By John Rodgers