I'd like the red sauce recipe from the Gardens restaurant that was on Busch Boulevard in Tampa. Thank you.
Ann Kitko, Seffner
We don't have a recipe from the Gardens, which is closed, but Jolie Williams of Sarasota shared a recipe she got from watching Emeril Lagasse on the Food Network about 10 years ago. She said she has made it ever since. It's easy and full of flavor. Layers of flavor, actually. You've got deliciously caramelized onions, balsamic vinegar, a bit of spice and garlic. To me, the roasted garlic makes all the difference in elevating the flavors in this pasta sauce. If you've never roasted garlic before it's very easy. Cut the top of a whole head of garlic, exposing a majority of the cloves. Don't cut off too much. If some cloves are a bit lower, just cut their individual tops off. Place head of garlic on a piece of aluminum foil and drizzle a small amount of olive oil over the top along with a sprinkling of salt and pepper. Seal foil around garlic and bake in a 350-degree oven for about 45 minutes. The cloves should be soft. Once cool, squeeze the head of garlic over a bowl to release the divinely roasted cloves. This is a chunkier sauce, rather than thin and watery like many store brands. Serve this sauce over your favorite pasta shape. Hopefully Ann will enjoy this recipe.
Bob Shadowens of Land O'Lakes realizes that the batter-dipped deep-fried pickle slices at Beef 'O' Brady's is not at all healthy, he would still like the recipe. Odessa resident Herbert Heap's brother-in-law enjoys making candy and would like to make Zagnut candy bars. He has not found a recipe and hopes a reader can help out.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Include your name, city and phone number.