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I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.

Mussels in Spicy Red Sauce

Recipe courtesy of Jasper White

unknown

Mom's Green Tomato-Apple Pie

Recipe courtesy of Linda Moran

Mom's Norwegian Potato Lefsa

Recipe courtesy of Deanna Palmer

unknown

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Recipe courtesy of Mike Knapik

Michael's Upside Down Apple Pie

Recipe courtesy of Michael Wolf

Mango Sherbet with Tropical Fruit Macedoine

Recipe courtesy of Alice Waters

unknown

Maid of Honour Cakes

Recipe courtesy of Joan Parry Dutton

unknown

Mama's Black-Eyed Pea Casserole

Recipe courtesy of Chris Owens

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Recipe courtesy of Charlotte Armstrong

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Recipe courtesy of Elizabeth Hudson

Miso-Braised Short Ribs Tempura

Recipe courtesy of Masaharu Morimoto

The way to George's heart is definitely through his stomach. The E-Z Pass is with spaghetti and meatballs. We make several different sauces for our meatballs but none is better than the recipe we learned from George's mom, Mary Germon. Like most Italian-Americans, she called her sauce "gravy" and it was part of every holiday feast and any Sunday dinner. She sauced spaghetti or homemade ricotta ravioli with this gravy. It is also the first step to making Mary's Lasagne, another of her specialties. Mom had her own business and worked more than 40-hours a week. She was one of the original multi-taskers often doing the week's laundry and ironing at the same time as preparing a meal for the family. She had this gravy put together and bubbling on the stove in no time flat--something George always reminds Johanne when she frets and fusses over it. This recipe makes a large amount of sauce, but it takes no longer than a small batch and it freezes well. Save what you don't use for Mary's Lasagne, Ricotta Ravioli, or insurance in the freezer for an impromptu meal.

Mary's Lasagna

Recipe courtesy of George Germon|Johanne Killeen

unknown

Maui Tacos' Fish Taco with Pineapple Tomato Salsa

Recipe courtesy of Mark Ellman

Pat's Potato Pierogis "Elegante"

Recipe courtesy of Pat Edgcomb

Patrick Clarks' Pecan-Banana Tart

Recipe courtesy of Charlie Trotter

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