August 29, 2018
Bushels of the plumpest plum tomatoes from New Jersey.
Crates of achingly aromatic fresh basil.
Salt to taste.
These are simple ingredients that belie the complexities of time, taste, and tradition.
As devout members of the sisterhood of sauce making, Angela Giordano and Ida Mangano say it all boils to this: family.
Giordano, from Somers, and Mangano, from Mahopac, have been friends ...
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