Michael's Tomato Blush Sauce

Updated on 10/11/2009 at 1:41PM EST

Aaaaw, shucks...

This recipe came about as many do, as I use the contents of our cabinet to determine what to make. It's like one of those television shows, like "Chopped", where a chef is given a basket with 5 ingredients, and told to make an entree in a half hour. If I could just arrange for some prize money...

Anyway, this sauce does a great job of hiding the cream and parmesan cheese by putting the bright flavor of the tomato up front. My wife prefers it with less lemon, so the recipe here reflects that choice. I tend to be a lemon maniac when it comes to pasta sauces. She's doing a good job of breaking me of that habit. It's really delicious, and I'm thinking that it may have a really nice flavor profile with brandy instead of wine. Maybe you can try that and let me know how it works!

This recipe serves 6.

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Vivian's Glorious Beef Stew

Updated on 9/27/2009 at 11:34PM EST

So good, even the photo is edible.

Here's a meal with which we're all familiar. I don't know about you, but I've had my share of very good versions of this family comfort-food classic. But this one really takes the cake. The difference is the subtle variation in the preparation and ingredients roster. It truly is "glorious", and highly recommended for those fall and winter meals. And of course, biscuits are a required side.

This recipe is courtesy of my grandmother, Vivian Argentini, and serves 6.