Don’t be fooled by their small stature. Capers are tiny but they’re also mighty. Sometimes an acquired taste, capers have an unusual, salty yet floral flavor. From Chicken Piccata to Eggplant Caponata, capers are the leading lady in many Italian dishes, so give them a chance to shine in your kitchen.

Caper Facts:

• Salty, floral, lemony and briny all at once, capers are actually pickled flower buds.
• The caper plant i s small flowering bush that grows wild along the Mediterranean coastline.
• Capers are picked by hand, sorted by size and then brined or packed immediately in salt to lock in their moisture.

Caper Tips:

• Capers can be packed in variety of ways, like in vinegar, oil, brine, or simply sea salt.  Chefs recommend using sea salt-packed capers if you can get your hands on some.
• Before use, rinse them under cold water or mild and then drain them.
• Since capers are packed in salt brine, they'll last a very long time, so don't feel compelled to burn through your jar all at once.

Ways to Try Capers:

• They complement chicken, fish and vegetables like cauliflower.  White Fish Stew with Green Olives, Capers and Saffron or Braised Cauliflower with Tomatoes
• Capers practically make Eggplant Caponata, so try incorporating them into similar dishes.
• Try substituting capers for anchovies in your Caesar salad dressing recipe, if you have vegetarian guests.

Crunchy yet soft. Sweet yet savory. Pine nuts are a favorite in Italian kitchens for these very reasons. Pine nuts have a way of adding a subtle crunch to dishes that yearn for something special. They’re also rich in history and rich in antioxidants, so eat up!

Pine Nut Facts:

• Pine nuts are the small edible seeds in the female cones of pine trees.  They've been eaten and enjoyed across Europe and Asia since the Paleolithic period.
• There are many different kinds of pine nuts.  The European variety are long and slender while Asian pine nuts are shorter and stubbier.
• Pine nuts are a great source of plant-derived nutrients, minerals, vitamins and mono-unsaturated fatty acids to help reduce cholesterol.

Pine Nut Tips:

• Pine nuts aren't only for pesto.  They're a great addition to many sauces, salads, vegetable dishes and even breads.
• When buying whole unshelled pine nuts, look for those featuring a bright brown color and uniformity in size.  They should also be free from cracks and spots or a bad smell.  Store your shelled pine nuts in airtight plastic bags or jars and always try to buy fresh nuts from authentic stores, when possible.
• Some people are highly allergic to pine nuts, so make sure you ask your guests before liberally sprinkling them onto every dish.

Ways to Try Pine Nuts:

• Traditionally, pine nuts are used in pesto dishes.  Such as our Braised Cauliflower with Plum Tomatoes and Basil Pesto
• Pine nuts are make a great topping for small bites like bruschetta, make our Eggplant Caponata Bruschetta
• Try adding pine nuts to your favorite vegetable dish for some added texture like Chard with Tomatoes, Currants and Pine Nuts

Beloved by some and feared by many, these small, oily fish are a staple in Italian kitchens. And for good reason. There’s a lot to love about these little fish. Not only are they affordable and sustainable, they’re also big on flavor, making them the perfect addition to sauces, dressings and pastas.

Anchovy Facts:

• Anchovies have been eaten around the world for thousands of years. They’re mostly used in the Italian regions of Campania, Calabria and Sicily.
• Packed in olive oil and salt, anchovies are an easy way to add depth and complexity to many dishes, offering umami—the coveted fifth taste. In fact, anchovies are often the secret ingredient in many dishes when you can’t put your finger on what makes it taste so exciting.
• Anchovies are packed with protein and other nutrients like Omega-3 polyunsaturated fatty acids, Vitamin E, Vitamin D and Calcium.

Anchovy Tips:

• Salt-packed anchovies and oil-packed anchovies can be used interchangeably in recipes. However, oil-packed anchovies are slightly saltier and should be soaked prior to use in cold water, milk or dry white wine for 30 minutes.
• Replace anchovy filets for anchovy paste, if you prefer (the ratio is ½ teaspoon of paste for every anchovy called for in a recipe).
• Remember that anchovies are quite salty, so back off a bit on the seasoning when you first start using them.
• If you don’t use the whole tin or jar of anchovies, the leftovers will keep for up to two months when covered and kept in the refrigerator.

Ways to Try Anchovies:

• If you’re feeling bold, try adding anchovies as a pizza topping as in our Tomato Basil White Pizza.
• For something subtler, add a bit of anchovies or anchovy paste to your favorite pasta dish, Perfect Marinara Sauce or Spaghetti Carbonara

Artichokes are a mysterious and delicious vegetable with a long history in Italy and beyond. Marinated artichokes are a go-to staple for many Italian chefs, adding texture and flavor to classic dishes. From salads to pizza toppings, marinated artichokes can take any dish up a few notches.

Artichoke Facts:

• The artichoke is actually the bud of a plant from the thistle family. They’re also one of the oldest medicinal plants, dating back to the 4^th century B.C. It wasn’t until the 20^th century that they became popular in cooking.
• Native to the Mediterranean area, artichokes were first eaten by the ancient Greeks and Romans, and were later cultivated in Sicily.
• Artichokes may be useful in treating chronic digestive problems as well as liver and gallbladder conditions and high blood pressure. They’re also high in iron, Vitamin C and Magnesium.

Artichoke Tips:

• If you’re feeling adventurous, try trimming fresh artichokes. They’re at their peak season March through May. However, don’t experiment with this if you’re crunched for time or entertaining on the fly. This can be tricky and time-consuming to master.
• Try purchasing jarred, marinated artichokes rather than canned ones, which can sometimes end up tasting flavorless and soggy.
• Empty your jarred artichokes into a strainer and rinse before use so the vinegary marinade won’t overwhelm the clean flavor of the artichokes.
• Leftover artichoke hearts will keep for years when stored in an airtight container, so don't feel like you must use them all at once.

Ways to Try Artichokes:

• Try incorporating into focaccia, try our Tomato Artichoke Focaccia
• Add saltiness and texture to salads by adding artichokes, Roasted Artichokes with Hearts of Palm Salad or Antipasto Salad
• Give some dimension and flavor by topping crostini, Artichoke and Tomato Crostini.

There’s something about the start of a new year that makes people want to push themselves to be better. More creative. More adventurous.

We’re all guilty of cooking our favorite dishes over and over again; rarely mixing things up or trying anything new. So we’re kicking off this year with our new series, ‘Five Ingredients to Try!' We’ll explore five authentic Italian ingredients that might not normally make it into too many of your dishes. We’ll teach you where each one is from, how it’s made and offer some cooking tips and ways to integrate them into your favorite dishes.

Have fun! Get adventurous! Try something new. Make this year the year you give anchovies a go or experiment with peppers. Life is short and cooking is one of the greatest joys…so welcome a culinary experience and give these fun, flavorful ingredients a try. Buona Fortuna!

Be sure to follow us on Facebook, Instagram and Pinterest for all the updates and posts!

Thanksgiving is just a few days away, you may be an old hat at this, but for some it may very well be your first time to host!  Leave all the stress behind, we have resources that will give you the confidence of Martha Stewart!  Like our guide to Thanksgiving by the Numbers - an easy-to-read infographic on how to calculate how much food you will need for your Thanksgiving feast.  There's even a printable version!

We have pulled together our favorite recipes from appetizers to keep a hungry crowd at bay or side dishes with a twist, sure to become new family favorites!  Check them out here: Our Holiday Recipe Round Up.

Looking to be a bit more organized this year, do a little prep ahead?  In our T-Day Timeline, our timeline will do just that!  Ideas such as cooking in advance or pulling out serving pieces ahead of the big day; keeping you stress-free and allow you to enjoy your family and friends!  Read it here.

And for even more tips on party planning our Host a Successful Soiree will put you in party mode in no time!  Don't forget to follow us on Facebook, Instagram and Pinterest to get all our tips, tricks and resources for the upcoming holiday season!

We have had so much fun chatting with Ali Maffucci from the Inspiralized blog!  She has taught us so much about spiralizing and shared her tips for picking out vegetables and choosing recipes for inspiralized vegetables!  This is our last post with Ali.  There is a more to learn and she has exciting news to share with us!

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For someone wanting to introduce vegetable noodles to their family or kids; is there one that is more appealing to newbies?

Ali: Using potatoes can be a great start, since you get that starchy consistency that we all associate with regular pasta. Otherwise, zucchini has the most pasta-like consistency, so I’d go with zucchini.

What is the most interesting produce item you have used in your recipes?

Ali: I’ve spiralized horseradish before – that was, interesting. It works, but there’s really no point to spiralize a horseradish – its better left in bloody marys! Mmmm…bloody marys! It was so fun getting to know Ali and learning more about spiralizing and how to make recipes healthier with vegetable noodles!

Congratulations on your new cookbook & the Inspiralizer®! The cookbook is beautiful and we can’t wait to get our hands on your spiralizer and start cranking out zoodles! How did you choose the recipes for your cookbook? What made you decide to develop your own branded gadget for making veggie noodles? Where can our readers order these?

Ali: Thank you! Well, to choose the recipes, I started with the easy part – I picked my blog favorites. 80% of the recipes are brand spankin’ new, but I wanted to include my blog classics, because they are great starter recipes and also, such a part of my Inspiralized journey. Then, I just hit pen to paper and brainstormed. I wanted to have a good mix of cultures, difficulty levels, diet types, so I just had that all in mind and went to coffee shops every weekend and drafted my recipes. Cooking has always come very naturally to me, so writing the recipes was the easy part! The Inspiralizer will be available, to start, solely on my website! As a new entrepreneur, I really want to focus on customer service and staying true to my brand, making sure there’s time to interact with my followers and readers, since they’ve been so loyal and supportive thus far. My inspiration from the Inspiralizer started about two weeks into spiralizing, when I spiralized my first tough vegetable (I was just spiralizing zucchinis and cucumbers up until then.) I immediately had difficulty and found the experience less than pleasant. So, I hit the drawing board and throughout the past 10 or so months, I’ve been constantly perfecting a spiralizer that, to me, is easy-to-use and can spiralize all vegetables, without any troubles. I spiralize every single day, so it was important to me to have a product that was sturdy, reliable and could spiralize effortlessly. Plus, I started Inspiralized to encourage others to start spiralizing to commit to a healthy lifestyle. I was recommending a spiralizer that was, at the time, the best one on the market (worked the best, was the most versatile, the best quality.) However, I received so many e-mails from readers who were having a tough time spiralizing those heavier, tougher veggies (like butternut squash and sweet potato) and I took every one of those e-mails personally – I felt bad that they were frustrated, especially because I had inspired them to spiralize in the first place! Basically, I wanted a spiralizer that I could stand behind and be able to help troubleshoot if anyone (knock on wood!) has any issues. To truly start my own brand, how could I not have my own spiralizer?  To order a copy of Ali's cookbook: "Inspiralized" click here.

There seem to be a lot of new gadgets on the market, what do you look for when choosing a one to spiralize vegetables?

Ali: It should sturdily and firmly secure to the countertop! Without that, it’s a pain to spiralize. Also, it’s blades should be sharp. But look no further, the Inspiralizer will be the best on the market! Click here to learn all about it!

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What a ton of great information! Ali also developed five all new spiralized recipes using Tuttorosso Tomatoes. Be sure to try them and don’t forget to let us know you think with a recipe rating! Get the recipes here.  Don't forget to enter for your chance to win one of many great prizes in our Inspiralize the Spring giveaway!

We continue our conversation with Ali Maffucci from Inspiralized.com.  This week she talks about picking out vegetables to spiralize and what recipes work best.

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What do you look for when purchasing vegetables to become noodles or rice?

Ali: There are a few guidelines for selecting the right vegetable for spiralizing – I actually have a YouTube video on this, here. Here are the general guidelines:

• The vegetable cannot be hollow, seeded or have a tough core.
• The vegetable must be at least 1.5" in diameter for best experience.
• The vegetable should be at least 2" long for best experience.
• The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies.) There is one exception: eggplant! Eggplant can’t be spiralized, although it meets the above “requirements.”

What type of recipes work best when spiralizing?

Ali: All types of recipes! Spiralizing is extremely versatile! The only recipes that aren’t really spiralizer-friendly are drinks (can’t do much, but add a garnish!) Also, dessert recipes are tough, because, vegetables aren’t exactly dessert-friendly. What has been your biggest flop with spiralizing?

Is there one vegetable or fruit you want to use but couldn’t make it work?

Ali: Eggplant! I desperately wanted eggplant to work. It’s a shame!

How do you know what flavors will work well with certain dishes such as a tomato sauce?

Ali: It’s all about flavors. I think what makes a good recipe developer is their awareness of flavor. I usually think of the sauce or “fillings” (i.e. for a noodle bowl) or protein first and then I decide which type of vegetable will go best, based on the flavors of those elements. I also consider the texture of the vegetable. For example, I wouldn’t pair a cucumber noodle dish with a tomato sauce – it would be too watery.

Come back next week when Ali talks about introducing veggie noodles to your family and about her exciting news: a new cookbook and her very own branded Inspiralizer!  Check out the delicious recipes Ali developed for us using Tuttorosso Tomatoes!  Five new recipes using spiralized veggies!  Get the recipes here.  Don't forget to enter for your chance to win one of many great prizes in our Inspiralize the Spring giveaway!

Zoodles? Spiralizing? Inspiralized? Is this a new language or just the latest trend in healthy cooking? A little of both we guess. But not to worry, Ali Maffuci from the Inspiralized blog is going to share her expertise so we can be inspiralized too! Learn all about making “noodles” from vegetables in our three part blog series “Inspiralize the Spring”!  Check out the five new recipes Ali developed for Tuttorosso Tomatoes using our delicious tomatoes and spiralized veggies!  Get them here.

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Hi Ali! Tell us a little bit about yourself and your blog.

Ali: Hi! Well, let’s start with the basics: I’m 27 years old, I live in Jersey City with my fiancé Lu, and I love living healthy. I’m from New Jersey originally (my parents still live there), I have a 24 year old sister and a 30 year old brother. I went to college in North Carolina and sometimes think I was meant to be a Southern girl, but New York City always pulls me back in. Out of college, I worked for the Trump organization at a golf course in New Jersey, where I ran private member events and a small boutique hotel. After that, I worked for a bit in business development in the airline industry, where I never was truly happy and never felt fulfilled. On June 25, 2013, I walked into my boss’s office, quite my job and the next day, I went to a local coffee shop and started Inspiralized.com, without a plan, just a vision and a passion for teaching others how to cook healthfully. My food blog, Inspiralized, is dedicated to cooking with the spiralizer, the kitchen tool that turns vegetables into noodles!

How did you start developing recipes from vegetable “noodles”?

Ali: I started turning my favorite pasta and noodle dishes into Inspiralized versions, using vegetable noodles. Pasta, noodles and rice make up a giant portion of the world’s food, so there’s no lack of recipes to Inspiralize.

What are the benefits of using vegetables instead of typical pasta noodles?

Ali: I could write a book on JUST this topic. The obvious benefit is healthfulness. Consuming vegetables in place of processed, glutinous pasta is healthier. You’re eating cleaner, being nourished, and consuming dietary fiber that fills you up and helps you keep full, helping maintain or lose weight. Many vegetables used in spiralizing (such as zucchini) are primarily made of water, so they help detox your body as you eat them (in a delicious bowl of pasta!) Aside from the health benefits, spiralized vegetables are quicker and easier to make. No more waiting for water to boil, no more mushy pasta noodles – some spiralized veggies are ready-to-eat after spiralizing (carrots, beets, zucchini, cucumber, etc.)

For someone new to spiralizing, how would you explain it and what advice would you share for someone new to spiralized veggies?

Ali: Spiralizing is the “art” of turning vegetables into noodles, using a spiralizer. That’s the basic definition. With those noodles, you can cook deliciously, creatively and healthfully by using those spiralized vegetables in recipes for pastas, noodles, buns, rice dishes, casseroles, salads, wraps, breakfasts, sides, appetizers and even desserts! My advice to a spiralizing “newbie” would be to Inspiralize your favorite pasta dish, using zucchini noodles. You’ll immediately be Inspiralized – err, hooked!

Next week Ali talks about picking vegetables for spiralizing and what recipes are best for inspiralized recipes!  Be sure to check out all of our recipes on our website!

Today, we have a very special guest, Ali Maffucci from the Inspiralized blog.  She is here to introduce herself and help us get ready to kick off our new promotion with Tuttorosso tomatoes!  Over the next few weeks we will have more from Ali including all new recipes, tips and tricks for spiralizing.  We have a 3 part blog series where we asked Ali to help us learn more about this healthy way of eating our favorite recipes!  Come back each Friday to get the latest.  We are also giving away fantastic prizes in our "Inspiralize the Spring" promotion!

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I’m so excited to be launching Tuttorosso’s Inspiralize the Spring campaign! A long-time fan of Tuttorosso tomatoes, I’m honored to be part of this.

As an Italian-American woman trying to keep a healthy heart and waistline, there’s not much room to eat heaping bowls of spaghetti. It’s always hard to portion control pasta – it’s just so delicious!

My trick? Spiralizing! Spiralizing is the art of turning vegetables into noodles, with a spiralizer. With these noodles (made of vegetables!), you can give your classic Italian favorites a healthy, low-carb, low-calorie and gluten-free makeover!

Love Bolognese? Swap in zucchini noodles for regular spaghetti! Can’t get enough carbonara? Use sweet potato noodles instead!

Spiralizing isn’t only more nutritious, it helps you eat more locally and seasonally. In the middle of winter? Spiralize a butternut squash! Planning a summer BBQ? Make zucchini noodles!

Join me as we lighten up our meals with the spiralizer and revolutionize the way we eat vegetables.

-- ali maffucci

Have you ever made a recipe before and found yourself surprised on how good it was or that you actually made it?  For me, it was Marshmallows.  It was as if I made fire for the first time or something.  I was amazed that you can make marshmallows, and thrilled that they were way better than anything from a bag!  I was truly impressed with myself!  Sort of like when Julie made Julia's Beouf Bourguignon in the movie "Julie & Julia" (2009 by Nora Ephron).

I'm not one of those cooks who can just throw things together from the fridge or pantry and end up with something special.  I can however follow a recipe, and consider myself to be a good cook, adventurous even.  I have taken on just about everything in the kitchen.  We made a Beef Wellington one year at Christmas and we were in awe of how pretty it was and how delicious it tasted!   Two things I have never made: Homemade Pasta or a Soufflé.  Sure, I have made noodles and dumplings but not pasta that has to be rolled, shaped or filled.  My excuse is that I don't have a pasta maker, but I think it is simply because I am chicken!  Then there is the soufflé…that one makes me shudder.  It seems like any cartoon, movie, or show where someone is cooking to impress, makes a soufflé and inevitably it falls in the oven.  Can it be that hard?  I mean, I made popovers with success.  What is the big deal?  I have never even attempted to make one.  It really intimidates me.  What scares you in the kitchen?  What do you consider to be your best culinary success?

Well, I find myself in a small predicament this year; we were all set to take off for a trip to the UP but at the last minute we cancelled the trip - no snow! Not enough for a 9+ hour drive anyway...so now I am going to be home to ring in the new year and hadn't thought anything about dinner or snacks for the night!  I did a little browsing and found a few things that just might work.  Garlic Tomato Bruschetta, ready in no time with few ingredients and so delicious!  However, Fontina Macaroni and Cheese might be just the thing for a cold night, creamy and warm gooey cheese...or a nice steamy bowl of soup, Sausage Tortellini Soup would feed a small group if we invite over some friends.  But I think this year is calling for a quiet evening at home with a movie, glass of wine and homemade pizza made with our Gourmet Pizza Sauce will be on this year's menu!  I love making homemade pizza!  It is much quicker than delivery on a busy night, and I get to add all of my favorites on one half and the hubby gets to pile his favs on his half!  This recipe makes enough for a couple of pizzas and if you want tips on making pizza at home, check out Pizza Dough Pro, step-by-step instructions and tips on how to make the perfect pizza!  Happy New Year!

How are you ringing in the new year this year?

Planning on doing any entertaining during the holidays?  While we are Celebrating the Sauce, we are hoping that you are too!  I am one of those people who change up how I decorate my dining table, almost every year at the holidays.  It may be because I change my paint color too often (don't ask my husband, you'll get him going for sure...) or because I find some really great holiday piece at the end of the season (or beginning, or during) that changes how I decorate.  Or maybe it is because I am a collector (that's what I am calling it and I am sticking to it) of Fiesta®-ware; and with so many colors and each year there is a new hot holiday color theme that I adore; so I change it up!  Like this year, I am loving the teal, turquoise, peacock blue colors with the limey greens, gold and white  - whatever you call it, I love it! So, I grab my plates and set them out, and decorate around them.  This year my table is sort of a winter wonderland with white trees, gold chargers, green candlesticks and ornaments in those peacock blue and limey green colors.

We thought it would be fun to round up some decorating ideas from around Pinterest to help you with some easy decorating.  Some even reuse/recycle cans!  I know, right?!  I wish I was as creative and clever as so many of you are, but thank goodness you are, because I am here to copy  your creative genius!!  Thanks for sharing!  If you want to show off your holiday table decorating, please post your pictures to our Facebook page or on Instagram and tag with #SundaySauce or #TuttorossoRecipes so we can find you!

Here are ten of our favorite ideas:

1. A Tin Can Snowman from practicallyfunctional.com
2. Rosemary Wreath Place Cards from spoonforkbacon.com
   
3. Candy Cane Place Card holders from sewmanyways.blogspot.com (used this idea last year to mark my dishes on a holiday buffet)
4. Here's a beautiful display of Turquoise & Evergreen decorating that we love from frostedevents.com
5. Love the use of vintage ornaments to make a "wreath" from 52mantels.com
6. Sewmanyways.com has another winner with this Santa Can for a floral arrangement, so cute!
7. I can't wait to make iced branches using this tutorial from hypheninteriors.com
8. Simple, yet elegant using just ornaments from paperblog.com
9. We love these ideas from findinghomefarms.com, last minute ideas for your table setting
10. Not sure how to properly set your table?  Check out this guide from myrecipes.com you will look like a real pro!

This year, the holidays are coming upon us quick!! I don’t know about your calendar, but mine is filling up fast! I’m not sure when I am supposed to shop, let alone have a holiday dinner party for my family…with such a short time between now and Christmas, I have to get everything planned and on my calendar – or it just won’t get done! I might even have to invite myself to my own tree decorating! I’m a list maker and when it comes to planning a party at any level (from a casual buffet to a more formal sit down dinner) I use lists from the menu to decorations. I even plan for oven time! I have found it makes things much less stressful, I am less likely to forget something and I can see what items I can make ahead (which I love to do). I also like to set things out the night before for a buffet; like the serving platters, plates and silverware, etc. If it is a sit down dinner, I set the table the night before to make sure I have the glasses cleaned and silverware polished (who’s kidding, I don’t use silver, but I do polish the dishwasher spots). I try to limit the amount of work on the day of my party. Here is my personal list for planning a dinner party, feel free to use it and make it your own!

Two weeks before

• Plan the menu - whether it is a casual gathering or formal affair, decide what you are making. Think about dishes you can make ahead and freeze or that will keep in the fridge for a few days. If you need to order anything special, you should have plenty of time to place an order with a butcher or grocery.
• Clean any crystal, dishes, or silverware (if using anything that fancy). Or purchase fun and festive holiday plates and napkins that can be tossed when you’re done.

One week before

• Give your house or apartment a good cleaning. You can spot clean the day of, but do the heavy cleaning now.
• Make your shopping list and check your pantry for items that might need replaced (the less often used items).
• Work out your cooking schedule. I like to work backwards from the time I plan to eat. Get out all of your recipes and set a timetable for each dish that needs cooked. Think about items that can cook together. And don’t forget warming time for things that you made ahead or need a quick warming like bread or rolls.
• Make any of your recipes that can be made ahead and frozen. Many appetizers, soups, side dishes and desserts freeze well.

Three days before

• Shop for food and beverages.
• Prep all veggies ahead (wash before you put them away, cut or dice as needed for recipes).

One day before

• Set your table for a formal dinner or set out serving platters and dishes for a buffet.
• Another quick cleanup of your house or apartment.
• Do any other prep or cooking you can before the day of the party.

One hour to go

• Empty your dishwasher, cleaning as you go helps eliminate the pile up of dishes and leaves you less likely doing frantic clean up before guests arrive.
• Get dressed and freshen up.
• Check your menu and cooking list to make sure you have everything warming or finishing in the oven. If you forgot something – don’t sweat it! Move on with everything else.

30 minutes left

• Uncork the wine
• Turn on your music
• Toss your salad
• Warm the bread • Light candles
• Get a sip of wine and prepare for the early guests…there is always one, if they do show up early, put them to work! Most people like to help, and are glad to do so if asked.
• Relax and enjoy your friends and family

Read “Host a Successful Soiree” for more party planning tips and advice. What are your favorite tips or tricks for hosting a dinner party

Click for printable checklist.

Any college student knows how to dump dry macaroni into boiling water, but there’s an art to making pasta perfectly. Follow these simple yet helpful tips to make sure your next pasta dish turns out non-sticky, flavorful and perfectly al dente.

Nail the Proportions
Like most meals, perfect pasta relies on perfect ratios. The amount of pasta you’re making directly impacts the amount of water and salt you should be using. So keep this math in mind:

1 lb of pasta = feeds 4-6 people
1 lb of pasta = 6 quarts of water
6 quarts of water = 1 tablespoon to ¼ cup of kosher salt or sea salt

That may seem like a lot of water, but trust us. The larger quantity of water, the more space the pasta has to move around, which prevents sticking and helps it return to a boil more quickly after adding the pasta.

As for the salt, this is the first step towards building flavor in your dish. Have you ever heard the phrase “taste of the sea”?…don’t skimp.

Rolling Boil
Add your pasta to the water once it’s reached a rolling boil. A rolling boil is when the water is boiling rapidly with lots of bubbling. Once this is achieved, add your raw pasta and stir it right away to prevent sticking, stir constantly for the first 1-2 minutes. Then cover the pot until the water returns to a regular boil, remove the cover and stir occasionally.

All Al Dente
Al dente pasta is the way to go. But how do you know you’ve achieved true al dente nirvana? By carefully taste testing strands it should be tender, yet firm, but, certainly not brittle. Start by taste testing about three minutes before the recommended cooking time on the package.

Strain It
Use a colander or a wide wire skimmer (also called a spider) to scoop the pasta from the water. Make sure your pasta isn’t bone dry.  Never rinse it with water or pour oil on the pasta.  Both of these will prevent sauce from being absorbed into the pasta.  Hot pasta absorbs sauce, so don’t wait for your pasta to cool before adding the sauce.

Don’t Throw Out Your Pasta Water
That starchy liquid that’s left in your pot shouldn’t go down the drain. It seems odd that you would add water to a sauce to thicken it, but that is just what pasta water will do!  The starchy water actually gives your sauce more body and creaminess.  Start with one ladleful, it will thin out at first, but become thicker as the starch is absorbed,  This method works best with tomato-based sauces, oil or broth based sauces (carbonara or picatta) rather than dairy sauces such as alfredos.

Find Sauce Recipes Here >

Can we talk about kitchen gadgets?  I was visiting with my sister-in-law this past weekend and we stopped in a kitchen store, she needed to buy a microplane zester/grater.  How has she been living on her own for over 20 years without this tool??  I use mine for all kinds of things, zesting of course, grating hard cheeses, grating fresh nutmeg, mince garlic, just to name a few.  Then I got to thinking “I believe I have a problem, or an obsession”…with kitchen gadgets.  I have things that spin your salad, whisks and spatulas in all sizes, a tong-like thingy to take a Belgium waffle of the waffle iron (yes, I have a Belgium waffle iron too).  I have drawers of utensils and gadgets, cabinets with more gadgets, and even more in my pantry (which I had to have re-done a couple of years ago to add more shelving to hoard house my obsession collection).  There are people who love shopping for shoes, jewelry or clothes; but my happy place is in a kitchen store or the home section of a department store.  And to make it worse, there are these parties where I can buy even more gadgets!  Whoever thought of that idea – genius!!  Not in the mood for a party?  No problem...shop online!  There isn’t any hope for me.  My sisters had a small intervention with me the last time I had a family dinner.  I was being very particular about what platters or serving ware to use, and had to make sure they had the right utensil for the job at hand.  They started off laughing and rolling their eyes until it was clear this was no joking matter; I am very serious about my plates, platters and bowls!  My husband is my enabler.  He is the first one to veer  towards a kitchen store in a mall or department store, I don’t have to ask or drag him there, he is more than willing to take a quick walk-through.  I bought him a really nice grill a couple of years ago for Christmas.  Now he has to have all of the gadgets that are available for it, jalapeno popper holder, pizza stone, thermometer, burger press, etc.  Did I mention he is an excellent cook?  I am very blessed and thankful to have a husband who is comfortable in the kitchen; it makes a long work day not so bad when you walk in the house to dinner in the oven!

I was recently introduced to two new kitchen gadgets, this scissor-like thing that chops salad like a pro and an herb mill; I don’t know how these have escaped me, but they will be soon welcomed to my home and their helpful gadget neighbors!

Do any of you use those corn handle-thingies for corn on the cob?  I grew up with these and in college I had dinner with my boyfriends’ family.  I looked at his mother like she was crazy when she served fresh corn at dinner.  Did she expect me to hold the corn with my bare hands?  Yes, they did, and they thought I was even crazier when I asked for the butter brush, you know that thing that brushes the butter on the corn.  They were clearly heathens of some sort!!  Oh well, the corn was delicious, the boyfriend became my husband and his mother my now mother-in-law who serves wonderful grilled corn grown by my father-in-law!

Use your microwave bacon cooker and chop fresh basil in your herb mill to make our Bacon and Tomato Quesadillas.

What is your favorite kitchen gadget?

When warmer weather teams up with longer days, I get pretty excited about having more time in my evening to do things like take a walk, watch my boys play baseball, dinner on the patio…anything outdoors! I plan my garden, spruce up the flower beds and plant new color for the summer season. The last thing I want is to spend my precious daylight hours indoors making dinner, or even worse…doing dishes!

During the busy weeknights, and they do get pretty busy in the warmer months for many of us, I look for quick & easy, light & healthy dishes with not a lot of dishes to wash when dinner is done. Don’t you find that by the end of winter you’ve had enough of soups, stews and heavy casseroles? Luckily we have recipes for quick meals that are easy to prepare, and quick on clean up.

Garden Style Primavera Pasta is a great choice for Meatless Mondays; this meal is full of veggies, low in calories, and ready to eat in 35 minutes or less! Pasta is topped with artichoke hearts, garlic, bell peppers, carrots and zucchini and made extra delicious with our Crushed Tomatoes with Basil! This is just one example of recipes we have in our arsenal of 30 Minute Meals. You don’t have to skimp on flavor and nutrition when you are low on time!

Are you ready for spring?  What do you most look forward to when Spring arrives?

Here in Indiana we are very close to enjoying our snowiest winter ever!  I say “enjoy” with not much of a smile, because I am not sure how many are really enjoying Winter 2014.  I guess you could say people are fed up with the snow – there is even a petition for stopping the snow, StoptheSnow.org with over 1,500 signatures in only 1 day!

Of course there is nothing that can be done about the snow or cold or gloom, except grin and bear it! In the colder weather, many of us are drawn to food that is comforting and warm, and it has been cold for weeks!  Is there anything more comforting than a bowl of warm, steamy, creamy soup?  It has to be one of my favorite go-to dishes during the winter months.  Chili of course, is a popular pick; tortilla soup seems to be a close second with so many recipes to choose from, but what about the one soup that seems to take most people right back to their childhood kitchen – Tomato soup!  I love a good tomato soup, and since we are a tomato company, we have lots of tomato soup recipes to choose from!  And does anything go better with tomato soup than a gooey grilled cheese?  Yeah, yeah, saltines crackers are fine, but isn’t tomato soup and grilled cheese the perfect pairing...like peanut butter and jelly or mint and chocolate?  The classic of course is buttered white bread with American cheese, which is delicious, but with so many cheeses and bakery style breads easily available at groceries today, why not try something a little different?  Just changing your bread can open so many tasty opportunities – Texas toast, rye or a hearty multigrain.  Then there’s the cheese, have you tried Colby, Swiss or my favorite – Gruyere cheese?  Now here’s one that may blow your mind – try more than one cheese – on the same sandwich!  I know you must think I live in Crazy Town, but trust me when I tell you - it will change your world (the sandwich world anyway)! I like my tomato soup rich, creamy, hearty and with just a bit of texture.

Our Tomato Soup in Puff Pastry recipe is perfect.  Anyone else like to dunk their grilled cheese in your soup?  I do, and I recently thought why not get the grilled cheese right in my soup?  Grilled cheese croutons!  Brilliant if you ask me.  Just cut your sandwich into bite size squares, you get a perfect bite of grilled cheese and soup on your spoon, and you save the laborious task of dunking (my sandwiches can be pretty hefty)!

Come see our arsenal of Chili, Soups & Stews recipes, try one out, let us know what you think and share your favorite grilled cheese combo and tips!  Can’t wait to hear from you!

I heard a crazy stat the other day - about 40 days on average are spent planning for the big game party, what?!  That seems like a lot to me, I might put forth that much effort for an important dinner party or a holiday dinner, but for football?  I don’t think so.  Another interesting fact - this coming Sunday is the second biggest food consumption day – second to Thanksgiving!  I haven't hosted a party for the big game in a couple of years.  I think most of us who host during the holidays, sit this one out; for me it's Thanksgiving and two dinners at Christmas; by February I'm kinda over hosting.  For others, the idea of planning a menu, cooking the food and making it all look great, is a little intimidating.  I think game parties should be fun, and relaxed.   Well, this year I have a strategy that might even convince me to host this year; even though my team isn’t playing (we'll be rooting for our other favorite quarterback who moved west).  My plan?  A DIT party -Do It Themselves, my own spin on DIY.    Why spend hours in the kitchen prepping food, missing out on all of the fun and most importantly – the commercials!  Here are some ideas to keep you out of the kitchen and let you relax and enjoy the fun with your guests!

Chili Fixins' Bar

Start with your favorite chili recipe such as our Hearty Chili and let them top
it with fixins’ of their choosing.  This is great when you have some who like it super-hot, or for those who like a little milder chili, like me.  Set out hot sauce, jalapeños, cheese, corn chips, sour cream; what else goes good with chili?  Each person can spice up their bowl to their own taste, brilliant!

Build Your Own Bloody Mary Bar
I love this idea!  We were at a restaurant recently for brunch and they had a Bloody Mary bar setup, it was fantastic!  I got to make mine just how I like it, Red Gold Fresh Squeezed Tomato Juice, a little horseradish, Worcestershire, and lots of green olives and just a splash of lime - YUM!  You can provide a basic recipe for your cocktail challenged guests, then they can add their favorite things - pickled asparagus, horseradish, celery seed, dill pickle spears, fresh ground pepper, celery stalks, the list is endless!  Offer small skewers for smaller items like olives, cheese cubes, bacon (trust me on this one), whatever you don't want to end up at the bottom of the glass.  Speaking of glasses, don't worry about glasses that need washed, use plastic, it's really OK!  You can always put them in your recycle bin, and I promise your guests won't care because they will be most impressed with their handmade cocktails!

Probably my favorite idea - the Snackadium!!!
I don't know how I have not heard of this before, but I was recently made aware of this game party trend, snackadiums!  These stadium shaped snack displays can be super creative, taking days of prep and planning, to simpler, smaller ones.  Do a quick internet search and you will get tons of ideas, but here's the gist, you build a stadium out of snacks.  You can use disposable aluminum pans to keep dips separate and stack chips, subs, or soda cans, around the outside for the walls.  Our Chunky Guacamole would make the perfect green turf for the field, our World’s Best Queso for one end zone and Red Gold Salsa for the other.  Use some meat snack sticks to assemble goal posts, surround with chips, subs, veggie sticks, and you have a Snackadium!  We loved this idea so much - we built our own Red Gold Queso Bowl Snackadium!

What are you doing for your game party this year?   Post pictures of your Red Gold game party food on our Facebook page or Tweet us using #RGparty