Jane Bonacci, The Heritage Cook

Learn techniques, get inspired, and join in the fun of our weekly Chocolate Mondays. Traditional comfort foods, gluten-free options, and healthy alternatives merge with today's food trends to give you hundreds of recipes to choose from on The Heritage Cook website. Don't see what you're looking for? Just ask. Welcome to The Heritage Cook Family!

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Yellow Split Pea Soup with Ham (Gluten-Free)

Yellow Split Pea Soup with Ham; 2014 Jane Bonacci, The Heritage Cook


When you saw me post the recipe for ham last week, I’ll bet you knew this post was coming. ;-) Because I am usually just cooking for myself and The Artist, I rarely have the luxury of buying a large ham. But this year I told him I needed one. That’s right, it was more than a desire, it was a true need. Just like I needed that pair of shoes or the new platter for photography … sometimes a girl just needs something. LOL

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Discovering Organic Cacao in the Dominican Republic

 El Sendero Del Cacao Farm; 2014 Marnely Rodriguez-Murray, Cooking With Books


While I am traveling on business during the next several weeks, some of my friends have graciously sent me articles and photographs to share with all of you. I can’t wait for you to meet each one and discover new blogs to follow and meet some of the best talent in the industry!


Today you are in for a real treat. Marnely Rodriguez-Murray is a chef on Martha’s Vineyard and graduate of the Culinary Institute of America (CIA). Marnely is a native of the Dominican Republic, clever and intelligent, incredibly fun to be with, and one of the nicest people I’ve had the pleasure to meet. She is the brains and beauty behind Cooking With Books! When I asked her to write something for our ever-popular Chocolate Mondays, she wondered if people would be interesting to learn how cacao is grown and becomes the base from which chocolate is made. What a wonderful opportunity to learn about the source of our favorite ingredient!

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50+ Family Friendly Recipes & My White House Call


50+ Family Friendly Recipes; 2014 Jane Bonacci, The Heritage Cook

Italian Cream of Tomato Soup


I don’t often voice my political opinions on social media and very rarely here on The Heritage Cook, but this is something that touches me deeply and I wanted to share it with you. Support for our nation’s military families transcends politics.

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Baked Ham with Bourbon-Chile Glaze

 Bourbon-Chile Glazed Ham; 2014 Jane Bonacci, The Heritage Cook


When I was growing up, my mother’s favorite meal to make for company was baked ham and it was our standard Easter dinner nearly every year until I left home. We would roast it in the oven for hours, basting it with brown sugar and studding the top with pineapple rings, Maraschino cherries, and whole cloves. The house would fill with the aroma and we couldn’t wait for dinner!

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Chocolate-Chocolate Chip Cookies (Gluten-Free)

 Choc-Chocolate Chip Cookies; 2014 Jane Bonacci, The Heritage Cook


Yea it is Chocolate Monday again! It is remarkable how much we all love chocolate and don’t seem to get tired of it. If you are thinking about trying gluten-free baking and are nervous, this is a perfect recipe for a first try. There are many good gluten-free flour blends available in stores all over the country, but if you have recently been diagnosed with either Celiac or gluten-intolerance or will be regularly baking for someone with gluten sensitivities, the easiest and least expensive option is to mix up a gluten-free version of all-purpose flour and use that in place of regular flour in your favorite recipes. And if you are one of the lucky ones who doesn’t have to worry about gluten, this recipe works just as well with regular flour. Win-Win!!

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