Homemade Marinara Sauce for Canning: Rao’s Flavor Without the Price Tag

When I first discovered Rao’s marinara sauce, I felt like I had found liquid gold in a jar—clean tomato flavor, silky texture, and just the right balance of garlic and olive oil. But over time, I noticed two things: the price kept climbing, and the flavor seemed less magical than it once was. At nearly $8–$10 per jar, it’s a treat, not a pantry staple. That’s when I decided to make my own version—something big-batch, can-worthy, and just as bright and rich as the original.

This is my homemade Rao’s-inspired marinara sauce, scaled up for canning day so you can keep it on your shelf all year long.

The Only Salsa Recipe You’ll Ever Need - It's Fire-Roasted Salsa

After trying hundreds of salsa recipes, it feels like striking gold when you finally find one that just works every single time. This fire-roasted salsa is fresh, bold, and packed with flavor—the kind of salsa you’ll want to make in big batches because it disappears quickly at every party.

But before we dive into the recipe, let’s take a step back and look at where salsa came from, how it’s evolved, and the many ways you can enjoy it today.

The Old Fashioned: A Classic Cocktail With a 'Grand' Twist

There’s something timeless about an Old Fashioned. It’s simple, bold, and sophisticated—the kind of cocktail that never goes out of style. For me, it’s my go-to drink. Whenever I visit a new restaurant or cocktail bar, I can’t resist trying their version of the legendary Old Fashioned.

On a trip to Canada, I stumbled upon what would become one of the best Old Fashioneds I’ve ever had. It wasn’t overly complicated, but it struck the perfect balance of whiskey warmth, citrus brightness, and bittersweet depth. That drink became the blueprint for how I make mine at home today.

Spaghetti Squash: Beyond the “Noodle Replacement”

When I first heard of spaghetti squash, I’ll admit—I was a little intimidated. Squash in general always felt like something tricky to cook, something reserved for serious home cooks or adventurous gardeners. Then I discovered the humble truth: spaghetti squash is one of the easiest vegetables you can roast, and it’s incredibly versatile.

Most people know it as a popular low-carb pasta replacement—you roast it, scrape the strands, and voilà, vegetable “noodles.” But spaghetti squash is much more than that. With a little olive oil, salt, and pepper, it can shine on its own as a side dish, be tossed with butter and herbs, or used as a base for hearty sauces, curries, or even breakfast scrambles.

If you’ve ever been hesitant to try it, this basic recipe is the perfect starting point. Once you make it once, you’ll find yourself coming back again and again.

A Tribute to Gumbo: History, Heritage, and a Family Favorite

When my wife and I took a weekend trip to New Orleans, we thought we were signing up for just another cooking class in the French Quarter. Instead, what we found was a dish that has since become a staple in our home—and a deeper appreciation for the history simmering in every pot of Gumbo.

That class changed how I thought about cooking. The instructor didn’t just hand us a recipe; they taught us that good gumbo is a layering of flavors. Each ingredient is built slowly, allowed to cook down until it adds depth and richness. It’s not a meal you rush. The most important—and sometimes most intimidating—step? Cooking the roux. You stir and stir until the flour and fat transform into the color of peanut butter. Any darker and you risk burning it; any lighter and you miss out on gumbo’s signature flavor base.

Ever since, I’ve been making gumbo once a month for my family. Sometimes it’s a classic chicken-and-sausage gumbo, and other times I use the Thanksgiving turkey carcass to create an “after-holiday” gumbo that feels like a second feast. No matter the variation, it always carries a taste of New Orleans with it.

Hearty Chicken & Dumplings: A Comfort Dish That Brings Back Homegrown Memories

When I was a kid growing up in Jamestown, North Dakota in the early 1980s, my best friend Danny lived right across the street. We’d spend our days running wild—sledding in the winter, riding bikes in the summer, and always working up an appetite. Every so often, when the sun dipped low and the chill of the prairie set in, Danny’s mom would call us inside for dinner. On those special nights, I secretly hoped she was making Chicken & Dumplings.

It was peppery, warm, and unlike anything I had ever tasted at home. The dish had a depth of flavor that made me pause and savor every bite. Looking back, I believe Danny’s mom was drawing from her German immigrant roots, much like so many families in North Dakota. It wasn’t just a meal—it was a hug in a bowl, the kind of food that sticks with you for life.

Fast forward a few decades, and I recently recreated a version of Chicken & Dumplings in my own kitchen. One spoonful brought me straight back to those evenings in Jamestown, sitting at my best friend’s table, feeling lucky to be there.

The Only Crepe Recipe You’ll Ever Need (Savory or Sweet!)

Whether you’re feeding a family, impressing brunch guests, or just treating yourself on a Sunday morning, crepes are the ultimate culinary blank canvas. These thin, French-style pancakes might seem fancy—but they’re actually cheap, easy, and endlessly versatile. With just a handful of pantry staples and a little butter, you can whip up a meal (or dessert!) that looks gourmet but costs pennies.

Let me share my go-to crepe recipe that’s been a kitchen staple for years. It’s so flexible, I use it for sweet berry-stuffed crepes, savory ham-and-cheese rollups, and even dessert crepes with chocolate drizzle. All with the same batter.