To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington
Being an Italian American, I love this open-faced meat and cheese sandwich because it tastes like “home”. My Irish husband enjoys it as much as my relatives do when I fix it for family gatherings. Homemade pesto adds that something special.
True, a jarred sauce offers wonderful convenience. But a homemade version absolutely can’t be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch — Milwaukee, Wisconsin