When a prominent bourbon company called and asked if we would develop a meatball for them, we were all over it—we had wanted to run a BBQ meatball on the menu since the Shop opened. All that was needed was a Lower East Side (L.E.S.) barbecue sauce, which, when mixed with some sautéed onions and freshly ground pork, became the official recipe for the Shop’s BBQ balls. So the next time you want some quick ’cue, instead of slaving over the grill, you can prepare these balls ahead and spend some QT with your guests.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.