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The most famous tomato sauce recipe on the internet, from Marcella Hazan&#39;s Essentials of Classic Italian Cooking. All you need are tomatoes, butter, and onion.

Marcella Hazan&#39;s Tomato Sauce With Onion &amp;amp; Butter

fresh, ripe tomatoes, prepared

butter

onion,

Salt

tomatoes

Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. 

Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. 

Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

For the Sauce

The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.

The freezing method (from David Tanis, via The Kitchn): Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.

The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.

Making Fresh Tomatoes Ready for Sauce

This is a kimchi omelette recipe gone rogue. Here, the eggs are cooked over a higher flame than usual, so the outside browns while the interior stays runny.

Crispy Kimchi and Cheddar Omelette

eggs

Kosher salt

black pepper

unsalted butter

Cheddar cheese

cabbage kimchi, squeezed mostly dry, coarsely chopped

Using a fork, beat the eggs in a small bowl until there are no visible bits of white or yolk (you’re just trying to get an even mixture, not incorporate a ton of air) and season them with salt and pepper. 

Heat the butter in a medium skillet, preferably carbon steel, nonstick, or well-seasoned cast iron, over medium-high heat. Once the butter is melted and foamy, add the eggs, swirling the pan to make sure they are forming an even layer. Immediately sprinkle the eggs with the cheese, followed by the kimchi. Let the eggs cook until the underside is browned and slightly puffed but the top is still rather runny, 2 to 3 minutes.

Using a spatula (preferably silicone if using a nonstick pan), lift the edge of the eggs all around the skillet to release them and, starting at one end, fold the omelette onto itself. You can either roll it like a classic omelette or, if that’s just not an option this morning, simply fold it into a half-moon.

NOTE: I prefer my omelettes with two eggs rather than three, which means they’ll have an almost crepe-like thinness, but if you like a bit more heft, or are especially hungry, you can certainly use three. I use a carbon-steel skillet to make my omelettes, but nonstick or even a well-seasoned cast-iron skillet will work as well.

No starter required in these bright almond-flavored treats: they make the cake in pancake obvious. Serve with citrus jams, powdered sugar, and/or whipped cream. Reprinted with permission from A Baker&#39;s Year, by Tara Jenson (St. Martin’s Press © 2018). 

Lemon Poppy Seed Pancakes

semolina ﬂour

freshly milled pastry ﬂour (low protein)

sugar

baking powder

salt

poppy seeds

buttermilk, room temperature

vegetable oil

almond extract

lemon, zested

eggs, room temperature

In a medium bowl, sift together the ﬂours, sugar, baking powder, and salt. Stir in the poppy seeds. Set the bowl aside. In a separate medium bowl, whisk together the buttermilk, vegetable oil, almond extract, and lemon zest.

Separate the eggs into the small bowls. Whip the whites into stiff peaks with a hand blender. Whisk the yolks into the wet mix.

Pour half of the wet mix into the dry ingredients. Fold together gently. Pour the remaining wet mix into the dry and fold just till combined. Do not beat the mixture into a smooth batter; lumps are okay. Fold the egg whites into the batter in thirds. 

Grease and heat the skillet over medium-high heat.
Pour 1/3 cup for each pancake onto the hot and ready greased skillet.
Wait to ﬂip till bubbles rise and pop over half of the pancake, about 2 minutes. Finish cooking for another 2 minutes or until the pancakes are crispy on the edges and golden brown in the center. Regrease the skillet as needed. Serve hot.

Rich and nutty pistachios are ground alongside fennel, basil, and tarragon to make this delicious herbal pesto, which is then mixed with ricotta and layered with lasagna noodles and lots and lots of Parmesan and white cheddar.Reprinted with permission from First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen © 2018 by Eva Kosmas Flores, Published by Abrams Books.

Fennel-Pistachio Pesto Lasagna

(228 g) coarsely chopped fennel stems and fronds

(120 g) shelled, salted, and roasted pistachios

(20 g) fresh basil leaves

(13 g) coarsely chopped fresh tarragon

flake kosher sea salt

(135 ml) extra-virgin olive oil

(225 g) lasagna noodles

(480 ml) fresh full-fat ricotta

(120 ml) heavy cream

Parmesan cheese

(115 g) grated white cheddar cheese

For the pesto, in a blender or food processor, combine the fennel, pistachios, basil, tarragon, salt, and pepper and blend until smooth. With the motor running, slowly add the oil in a thin, steady stream through the hole in the cap or feed tube. Blend for 10 seconds more, or until thick and smooth. Cover and set aside.

Preheat the oven to 375°F (190°C).

For the lasagna, bring a large pot of water to a boil. Place the lasagna noodles in the water, working in batches as necessary, and cook until slightly bendable, 4 to 5 minutes. Remove with tongs and transfer to a colander to drain.

In a medium bowl, mix the pesto, ricotta, and cream together until combined.

Place 3 or 4 of the noodles in the bottom of a 9 by 13-inch (23 by 33-cm) rectangular casserole dish, keeping them in a flat, even layer. Take 1 cup (100 g) of the Parmesan and set it aside for later use. Spread one-third of the ricotta mixture over the noodles, then sprinkle with one-third of the Parmesan. Place 3 or 4 noodles in an even layer on top of the Parmesan and repeat two more times, so you have three layers of the ricotta mixture and are left with the noodles on top.

Sprinkle the cheddar and reserved Parmesan evenly over the top. Place the casserole dish on a baking sheet and place it in the oven. Bake until the cheese is bubbling around the edges, about 35 minutes. Allow to cool for 15 minutes before slicing and serving.

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Marcella Hazan&#39;s Tomato Sauce W...

Crispy Kimchi and Cheddar Omelette

Lemon Poppy Seed Pancakes

Fennel-Pistachio Pesto Lasagna

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Marcella Hazan's Tomato Sauce W...