Retro Recipes and Traditional Fare

It’s hard to believe that we’re already approaching Labor Day weekend – the summer just flew by. According to the Hearth, Patio & Barbecue Association (HPBA), Labor Day is one of the most popular holidays for barbecuing - after 4th of July and Memorial Day.

So most likely, if you’re not hosting a gathering, you’ve been invited to one. No other side dish embodies a cookout quite the same as coleslaw. When made correctly, it’s the perfect accompaniment to savory barbecued meats and vegetables.

The trick is to create a crisp salad with fresh vibrant flavors that isn’t too sweet or too soupy. This is one of my favorite “dressings” for coleslaw. It can be made ahead and stored in the refrigerator until you’re ready to toss with the cabbage and veggies.

This is great for a Mother's Day morning breakfast because you can throw it together the night before. I make two or three pans for big brunch parties.

You can vary the fillings – add sausage or bacon, leftover vegetables and feel free to substitute any good melting cheese, such as Havarti, sharp cheddar.

To weigh down the assembled strata, Cooks Illustrated suggests using two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface (A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works.).

Casseroles make some of the most practical and delicious all-in-one meals. When you have a dish like lasagna, you really don't need sides, the lasagna takes all the attention. The thing that makes lasagna so popular is its ability to bring joy to everyone who eats it. I've never met a person who didn't like lasagna. It has to be all that cheese and sauce melted together between layers and layers of pasta. Most people would agree that lasagna is Italy's answer to comfort food. Not to mention it's practically a sanctified Italian-American specialty.

What is the all-time best dunking cookie? Italian biscotti. Whether it's a glass of sweet wine or a mug of steaming coffee, biscotti's firm, crunchy texture stands up to dunking like no other cookie I know.

Biscotti, (pronounced bis-caught-tee), have been around since Roman antiquity. The name is from the Latin biscoctus, meaning "twice-baked," since they were baked twice in the oven. Originally, biscotti was a practical food; because they were dry and sturdy, they were easily transportable for long journeys.

It wasn't until the Renaissance in Tuscany, that biscotti became considered a treat. They were served and often dunked in wine, such as vin santo. Because of biscotti's hard, crunchy texture, people eventually people began dunking them in hot drinks such as coffee as well.

Though original Tuscan biscotti were made with almonds, today's biscotti come in an endless array of flavors. Some are made with anise, others with coffee. Many are studded with nuts and dried fruit while others are dipped in chocolate. There really is a biscotti to please everyone.