Cook's Corner

By Jean Redstone Early spring – late March and the first half of April – is a kind of holiday time of its own in

1 jar of Botto’s Fra Diavlo sauce 20 mussels 10 clams 6 shrimp 1/4 cup chopped fresh basil 1/4 cup extra virgin olive oil 1

We’ve endured such blustery, bitterly cold this winter that even my mules, normally a hardy pair, needed two blankets to stay comfortable. But I knew

A twist on surf and turf 2 6-8 ounce filet mignons from Botto’s butcher block meat case 1 lb. of crab meat (jumbo lump or

Scarves, earmuffs, wool hats and gloves are not the classics of winter I think of when the cold seeps through the cracks in our old

We have welcomed the New Year with celebrations of new beginnings and promises of better behaviors. But hey, what if we combine those laudable expectations

Now, before holiday rush hours begin in earnest, go out and buy some inexpensive but pretty gift tins, baskets, deep boxes or other containers suitable

This Month’s Recipe is from Chef Enrico’s Mother, Catherine Botto!! Italian Sausage Lasagna Anna Brand Lasagna Noodles 2 boxes Botto’s Italian Sausage Sweet or Hot

This is it. Holiday season is beginning and harvest season is ending and I say “Oh good!” to both. It’s a happy time to tinker

Fill your Turkey or have it on the side Botto’s Stuffing perfect for your holiday meal!! Classic Stuffing mixed with Botto’s Sweet, Hot or Country