Our nana was a second-generation Italian American who lived in Billerica, Massachusetts. Whenever you walked through her door, the aromas of this red sauce filled your nose with anticipation. Every time, no matter what time of day. She could be making meatballs, sausages, lasagna, or manicotti. Anyway, this sauce was the gravy, the glue that held everything together—sometimes, it held the family together, too! It’s a simple sauce, but you can’t just throw everything in a pot. That would make a stew or a fresh Pomodoro sauce. To make this classic, slow-simmered red sauce, you have to build layers of flavor one by one. Follow these steps and you’ll always have a great sauce to hold together whatever dish you are making.

These peanut truffles are super easy to make and can be made using any nut butter and any shade of chocolate. So you can easily mix it up and create dozens of different truffles based on this recipe. These can be eaten as is or dipped in chocolate as seen in the photos. Either way they’re delicious and keep really well in the fridge for up to 1 month.

Sticky, spicy BBQ sauce, creamy sriracha mayo, crunchy slaw, and sour pickles…this little sandwich has got it going on. And the jackfruit—if you haven’t tried it yet, get ready for one of the chewiest, most satisfying plant foods out there. It falls apart in shreds just like you want it to in a sloppy, saucy sandwich. Delicious!