Beth Vlasich Pav has food stories to tell; this time it’s an oldie and a goodie: Aioli – The Old-School and Handmade Method.

Home cooks who really love DIY projects can make San Marzano tomato sauce using fresh tomatoes. But if you don’t have the time or the interest, you can make a fine red sauce using the canned San Marzano tomatoes imported from Italy.

You might want to make this recipe when you are feeding a hungry crowd, as it yields about 30 boxties. You can freeze what you don’t use, and they should be good for about a month. What you want to avoid is keeping leftover batter, as the potatoes in it will oxidize and turn the mixture dark and icky, which is unappetizing.

Jacque’s simple and tasty recipe doesn’t have a name or use exact amounts, but it comes together quickly and will satisfy most appetites.

This recipe from Cathy Slaughter of Gabriel Valley Farms is simple, delicious and uses the herb winter savory — one that is oft overlooked by home cooks.

Now that you have those gorgeous tomatoes, what are you going to do with them? What’s say we make the Monument Cafe’s delectable Tomato Mozzarella Pie?

The key to a tasty vegetarian fried rice is to use brown rice, with its mild, nutty flavor and chewy texture.

Carla Crownover creates her own homemade goodness from the bounty of her backyard vegetable garden, and from her finds at area farms and farmers markets. Most recently she’s been enamored of Orange Blossom Farms’ tangerines.

Kerbey Lane Cafe is an institution in Austin, Texas and is one of the restaurants participating in 2012 Eat Drink Local Week. And Chef Joel Welch was kind enough to share a couple of recipes with us that use local ingredients.

If like Peter Piper the peppers you pick are already pickled on the plant, perhaps your picking is preposterously protracted, or your crazy experiment worked—you lucky progeny of unwed parents—and you better find a pucking good patent attorney pronto!