• Jane Evans Bonacci The Heritage Cook


    WELCOME to The Heritage Cook ... we're sharing traditions, one recipe at a time! I learned to cook at my grandmother’s side, watching her create nourishing meals for the family. I love to share the lessons she taught me. I am a recipe editor, developer and tester, a food writer, passionate cook, and baker. Subscribe to the blog and never miss a recipe or the fun of Chocolate Mondays! Creating, exploring, sharing, nurturing ... that is what I love about cooking!

  • Some comments made by readers …

    ... Woo hoo! Mondays just got a whole lot better now that you’re featuring chocolate in some shape or form each week. It’s my favorite food group, after all...

    ... We prepared the “Fathers Day Brunch” on Sunday. It was a big hit! I was amazed at the light and very tasty pancakes. It looks like your recipes are going to keep me busy!...

    ... The [Chocolate Crinkle] cookies look beautiful. First bite brings a sensational experience to the pallet. Slightly crunchy exterior at first, then the moist interior with a burst of chocolate flavor through out my mouth. The flavors lingers long enough that I feel I must have another bite to experience it all again...

    ... This chicken is delicious. So tender, even the breast meat, with a hint of onion and lemon. Definitely a keeper...

    ... Just had my first bite and WOW! I think this is the best homemade brownie i have ever tasted. Great chocolate flavor with the right amount of sweetness. And the fudgy consistency is perfect! ...

    ... LOVE, LOVE, LOVE the glossary. I’ve “heard” these terms but never have I seen them in print. Keep ‘em coming! ...

    ... I made this pasta sauce this past weekend...what can I say, it was delicious! I added fresh zuchinni and eggplant for a vegetarian style meal like you suggested. Topping the pasta dish with fresh basil from my "Swiss" herb garden made the sauce perfect! ...

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Sesame Chicken Pasta Salad

When the weather heats up I start looking for ways to prepare dinner without heating up the kitchen. My mind wanders to picnics and barbecues with images of friends laughing, sounds of kids playing, and sultry, balmy nights. Salads are always a good choice when the heat takes away your appetite and all you can think about is jumping in a cold pool of water to cool off.

Fresh fruits and vegetables from the farmer’s market, prepared ingredients I can buy from the store, pastas and other items that can be served cold are at the top of my list. When you think of pasta salad do you think of sweetened macaroni and mayonnaise? Corkscrew pasta with vegetables? Penne with Italian antipasti? Noodles with Asian vegetables? Pasta is endlessly adaptable – I can toss in any vegetables I have in the refrigerator, change up the sauce and have a whole new meal!

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Aunt Jane’s Killer Marinara Italian Pasta Sauce

How I learned to make spaghetti sauce … oops, make that pasta sauce! When you join an Italian family one of the first things you learn is that there many types of pasta, what they are each called, and that you never refer to pasta as “spaghetti” unless it really is spaghetti! And, God forbid, you think a jar of sauce is something you can serve!

When an Italian-American refers to pasta sauce, it will invariably be Marinara, a vegetarian sauce made with just tomatoes, garlic (or onions), olive oil, and maybe basil. The rest of America typically pops open a jar or makes a meat-sauce. You know the one, with tomato sauce, hamburger, onions, and a ton of garlic. When Marinara is so quick and easy to make and tastes monumentally better than store-bought sauce, I don’t know why anyone would ever buy another jar.

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