February 14, 2026 | Posted in:

Your New Favorite Caesar Salad

Published: February 2026
Author: Kristin L.
Recipe origin: USA

From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ menu: This was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!

Dressing:
2 tablespoons Mayonnaise
1 clove garlic
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
½ cup freshly squeezed lemon juice
1 ½ cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup freshly grated Parmesan

Capers:
¼ cup olive oil
2 tablespoons capers, patted dry with a paper towel

Breadcrumbs:
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
½ cup panko
Pinch each kosher salt and freshly ground black pepper

Salad:
3 heads of romaine hearts, chopped
½ cup freshly grated Parmesan

For the dressing: In a food processor, combine the mayo, garlic, mustard, Worcestershire and lemon juice. Pulse to combine. With the motor running, add the oil until emulsified. Season with salt and pepper and add the Parmesan.

For the capers: In a small skillet over medium-high heat, heat the olive oil. Add the capers and cook until crispy, about 5 minutes. Strain from oil and place on a plate lined with a paper towel.

For the breadcrumbs: In a medium skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the panko and salt and pepper and toss to coat. Increase the heat to medium-high and cook, stirring often, until the breadcrumbs are golden brown, 2 to 3 minutes. Set aside to cool

For the salad: In a large bowl, toss the romaine with the dressing. Top with the crispy capers, breadcrumbs and Parmesan. Serve immediately.
“There was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!”

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October 1, 2012 | Posted in:

Chicken marsala with pancetta & creme

from Stacy A.’s book, El dorado hills, CA

Ingredients

Olive Oil
2 ounces pancetta (about 1/4 inch thick slice)
4 Mushrooms, Sliced
diced into 1/4 inch cubes
Flower for dredging (about 1/2 gup)
4 thin chicken breast cutlets, about 1/2 pound total
Course salt
Freshly ground black pepper, preferrably on the course side
1/2 cup dry Marsala wine
2-4 tablespoons heavy creme
minced fresh flat leaf parsley (optional)

Preparation instructions

Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leave the fat in the pan, and set aside. Put the flower on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about two table spoons. Fatten the pan. When the fat is hot, dredge a cutlet through the flower on both sides. shake off the excess flower and immediately put the cutlet in the pan. Do the same with as many cutlets as the pan will hold without touching. Sauté the rest, adding more oil if necessary. Transfer these to the plate as well. Pour off the excess fat. With the the pan over medium high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the creme and boil until you get a nicely thickened sauce. Add mushrooms and stir. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.

Submitted by: Stacy A

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| Posted in:

Scalloped potatoes

from Stacy A.’s book, El dorado hills, ca

Ingredients

4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth

Preparation instructions

Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.

Submitted by: Stacy A

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September 27, 2012 | Posted in:

Mom’s merlot beef stew

by Natalie K.’s book, Valencia, CA

Ingredients

1 roped beef roast (eye of round)
1 lg brown onion
1 bag of baby carrots
1 cabbage
bunch of small red potatoes*
bunch of celery
1/2 to 1 cup of Merlot
2 cartons of beef broth
2 cups of water
flour and seasoned salt
salt and pepper to taste
coriander (the magic ingredient)

*you can also make with pearled barley. Use 1 cup of barley to two cups of water and simmer until soft, about 30 minutes. Add to stew.

Preparation instructions

Put roast in ziplock bag with flour and seasoned salt and coriander. Shake and coat on all sides. Heat oil in pan and brown in a 1/2 stick of butter in large stockpot. Brown roast on all sides, searing it well. Add onion and sauté. Add celery. Add wine, water, 1 broth, potatoes, carrots, cut up cabbage. Let simmer 3-4 hours. Keep adding wine and 1 more broth. Keep all wet and bubbly. Remove roast. Cut rope and meat should fall apart. Spoon broth over meat and serve.

Submitted by: Natalie K

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