These meatballs were inspired by the ingredients often found in a goat cheese tart—pungent chevre, fresh thyme, and caramelized onions. Goat meat has a flavor a bit like lamb, but gamier. Like most game meat, goat tends to be very lean, so it is important to add fat to avoid a dry meatball, and here the goat cheese delivers that fat, along with generous flavor. Try ground lamb if goat is unavailable. Serve these with Classic Tomato Sauce (page 56).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.