With just enough spice to tickle the tongue, these balls are the ultimate crowd-pleasers. Whenever we have a large event to cook for, we always bring our Spicy Pork Balls. In terms of the meat for these balls, ask your butcher to grind some pork shoulder. It’s inexpensive and full of flavor, and it’s a cut we really love. Instead of using bread crumbs, as we do with most meatballs, we use fresh white bread, which makes for a lighter meatball. The ideal way to serve these is over a bed of Creamy Polenta (page 78) with a hearty ladleful of Spicy Meat Sauce (page 57).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.