• 1 cup ketchup
• 3/4 cup water, more if you want to
• 2 Tablespoons apple cider vinegar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper (more or less to taste)
• 2 teaspoons dry mustard
• 2 Tablespoons light brown sugar
• 2 Tablespoons molasses
• 1 Tablespoon horseradish, more if you really like it tangy and hot
  
• < 1/8 teaspoon liquid smoke

Preheat the oven to 375 degrees F.

Heat the olive oil in a large saute pan over
medium heat, add the onions and garlic and cook for about 10 minutes
until translucent. Add the red pepper flakes, dried oregano and vodka,
and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve,
crush them with your hands, and place them in a 5 quart ovenproof pot
or Dutch oven. Add the onions to the tomatoes and cover with a tight
lid. Place the pot in the oven and cook for 1 1/2 hours. Remove the
pot from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water
to a boil and cook the pasta according to package directions. Set
aside.

Place the tomato mixture in a blender and
puree in batches until the sauce is a smooth consistency, and return to
the pot.

Reheat the tomato sauce and add the heavy
cream, fresh oregano and salt, to taste, and simmer for 5 minutes. Toss
the sauce with the pasta and sprinkle with Parmesan cheese, to taste.
Serve.

Source:  The Barefoot Contessa

• 6 thick-cut bacon slices
• 3 3/4 cups bread flour
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
• 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
• 1/3 cup chopped fresh chives
• 1 3/4 cups chilled buttermilk
• Honey (optional)

Ingredients

1 lb lump crab meat (make sure you check for shells before preparing)

½ teaspoon minced garlic

1 tablespoon minced onions

1 tablespoon diced celery

2 tablespoons mayonnaise

1 egg

1 teaspoon Dijon mustard

1 teaspoon Old Bay Seasoning

¼ cup bread crumbs

Salt and Pepper to taste

Olive Oil for sautéing

To start, in a bowl combine all ingredients except for the crab and
the bread crumbs. Mix the ingredients together and then carefully mix in
the crab meat. Spread out the bread crumbs on the counter. Role crab
mixture into a ball about 2 inches or so in diameter. Put the ball in
the bread crumbs flattening it out into a patty about 1 inch thick by 3
inches in diameter. Refrigerate the crab cakes until you are ready to
cook them.

To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab
cake on each side for about 2-3 minutes, then reduce heat to low and
cook for an additional 8 minutes.