Bagna Cauda (Italian Anchovy Dip)
Courtesy of Judi

4 tablespoons butter
1/2 cup minced mushroom stems
3 tablespoons finely minced garlic
8 anchovy fillets -- drained and minced
1 cup heavy cream -- 1/2 pint
1 cup shredded mozzarella
1/8 teaspoon cayenne
1/4 teaspoon sugar
1/8 teaspoon coarsely ground black pepper
salt to taste

Melt the butter and gently saute the mushrooms and garlic. Do not let them brown. Add the anchovies and stir constantly for about a minute. Add the remaining ingredients and cook over very low heat until the cheese is totally melted, whisking continuously. Pour into a serving dish with its own heat source: candle warmer, electric hot tray, spirit lamp, etc., to keep warm. Accompany with a basket of fresh, crisp, chilled raw vegetables.

Basic Tomato Sauce
Courtesy of Mike Mazzarese

1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
Yield: 6 cups