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  Anchovy Dressing with Capers This is for anchovy lovers-and we are, so we make a lot. Don't be tempted to halve the recipe: Mashing anchovies takes time and, anyway, there are any number of wonderful ways to use this. Besides salads, spoon it over boiled...

  Nancy's BBQ Sauce This is a sweet sauce, with some tang from the apple vinegar and little heat from the cayenne. Use it on pork, hamburgers, steak, barbecued beans, or shrimp. This is the sauce we use on our bestselling Barbecued Chicken with Toasted Fennel...

Pork Loin Larded with Garlic and Black Pepper in Tomato-Wine Sauce Ricardo grew up in a conservative household, in the middle of the last century, in Mexico, which didn't make it easy to learn his mother's cooking secrets and recipes. But, truly, persistence and...

Roasted Chicken Breast Chunks with Sesame Dressing Asian-inspired dishes are very popular at Mangia. This is a superb party dish; its plating alone makes it appealing. The sauce is first-rate on its own, too, with roasted or steamed vegetables or tofu. FOR THE...

Yellow Tomatoes Stuffed with Lamb Sausage and Orzo Inspired by Nancy's trip to Turkey, these tomatoes will taste even better if they've been grown in your own garden. In that event, use whatever color you have yellow or red. 2 quarts water1 cup orzo6 medium yellow...

Eddie's Roasted Garlic Dip Eddie is one of the chefs at Mangia, and one day, out of the blue, he whipped this up. It is sensational as a dip for artichokes or as a sauce for roasted turkey or pork. 1 ½ cups mayonnaise2 tablespoons Roasted Garlic¼ cup chopped cilantro1...

Red Onion Jam Cooked onions, especially red onions, sweeten and caramelize and taste totally different from raw onions. This is great used as a spread on sandwiches or panini or served as a condiment with roasted meats and green salads. Some even like it on pasta. 4...