by Luis Gutierrez
Photography by Jody Horton
Photography by Jody Horton
Jeanice Zinsmeyer, my grandparents’ longtime D’Hanis, Texas, neighbor, makes this jelly every year. Adapted from Claudia Abbey Ball’s recipe, it turns a beautiful honey-brown color and is perfect for spreading over toast or biscuits.
Courtesy of Molly Wizenberg, adapted from The Zuni Café Cookbook
“There’s no denying that the recipe has a lot of steps, but each of them is easy, so don’t be tempted to cut corners,” says Molly. “The process of repeatedly blanching and cooling ensures that the pickled onions are softened but still delectably crisp, as a good pickle should be.
By Cecilia Nasti
In truth, there was no such thing as a standardized recipe for savory dishes in my family, and I follow that tradition to this day. Any and everything can go into this sauce—and has. Nevertheless, I have done my best to document the most no-frills version of our family’s tomato sauce, or as my father’s family called it, “gravy.”
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