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• Making the most of marinara • Price no issue in sauce test • Use fresh ingredients for easy sauce • Meet the Taste Team • Jazz up what's in the jar

• Make Steak Pizzaiola: Saute thinly sliced onion in oil or butter in pan until soft. Remove onions and sear steaks (ribeye, porterhouse or T-bone) in same pan. Remove steaks and deglaze pan with a little red wine (stir wine in pan until it reduces slightly). Return cooked onions and steak to pan and add marinara sauce. Simmer a few minutes until sauce is hot, turning steaks to coat well.

• Make braised chicken: Saute onions and garlic gently in olive oil or butter. Remove onions and garlic and brown chicken on both sides in same pan. Deglaze pan with a little white wine. Return chicken, onions and garlic to pan and add enough marinara to coat chicken well. Cover and simmer about 15 minutes, until chicken is cooked through.

• Make clams and sausage: Saute garlic, fennel seed and chile flakes in olive oil about 5 minutes. Add sausage and cook until outside is no longer pink, about 2 minutes. Increase heat to medium high, add about 3/4 cup white wine and cook until liquid reduces to about 3 tablespoons. Add 2 cups marinara sauce and bring to quick boil. Put 4 dozen small clams in sauce, cover pan, and simmer until clams open. Serve clams and sausage with bread. Sprinkle with fresh chopped parsley.

Source: "Fine Cooking" magazine (March 2004)